Chocolate-and-Citrus Cassata

This spectacular holiday dessert comes from chef Rebecca Wilcomb's New Orleans restaurant Gianna. To decorate it, use an offset spatula, a bench scraper, and a cake turntable for the smoothest cake with straight sides. Prevent air bubbles from forming in the dark chocolate ganache glaze by using a spatula to stir the melting chocolate.

Ingredients

CAKE LAYERS

Cooking spray

2 cups all-purpose flour (about 8 1/2 ounces)

2/3 cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon fine sea salt

1 1/3 cups packed dark brown sugar

1/2 cup unsalted butter (4 ounces), softened

1/2 cup mayonnaise

4 large eggs

2 teaspoons vanilla extract

1 1/4 cups buttermilk

BUTTERMILK-CHOCOLATE FROSTING

6 ounces 100% cacao unsweetened chocolate, chopped (1 1/2 cups)

3 ounces 60–65% cacao bittersweet chocolate, chopped (3/4 cup)

3/4 cup unsalted butter (6 ounces)

3 cups powdered sugar (about 12 ounces)

1/2 cup buttermilk

1/2 teaspoon vanilla extract

PISTACHIO PRALINE

1 cup shelled raw pistachios

1 cup granulated sugar

1/4 cup water

RICOTTA FILLING

32 ounces whole-milk ricotta cheese (such as Galbani), weighted and drained overnight (see “Get a Head Start,”)

3/4 cup powdered sugar (about 3 ounces)

1/2 teaspoon orange zest

1/2 vanilla bean pod, split, seeds scraped

DARK CHOCOLATE GANACHE GLAZE

8 ounces 60–65% cacao bittersweet baking chocolate (such as Valrhona), chopped (about 1 1/2 cups)

1 tablespoon unsalted butter

1 1/4 cups heavy cream

2 tablespoons light corn syrup

ADDITIONAL INGREDIENTS

Sliced fresh clementines and blood oranges, orange peel twists, and fresh or candied kumquats