Classic Cassata with a Twist: Dairy Milk Chunks

Looking for a dessert that’s as rich in flavor as it is in visual appeal, with its roots as old as time? Meet an old obsession with a modern makeover: cassata with cherries and Dairy Milk chunks. While this Italian dessert is amazing on a hot summer day, we made it more indulgent by adding cherries and chocolate chunks into it. It is filled with creamy ricotta cheese with juicy cherries and generous bits of smooth Dairy Milk chocolate. Serve it for breakfast, dinner, or lunch or sink a spoon whenever the cravings hit.

Cassata with Cherries and Dairy Milk chunks

Ingredients:

For the Cake:

• 8 tbsp unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3/4 tsp table salt
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1 tsp espresso powder, optional
• 2/3 cup Cadbury Cocoa Powder
• 3 large eggs, room temperature
• 1 1/4 cups all-purpose flour
• 3/4 cup milk, room temperature

For the Filling:

• 2 cups ricotta cheese (or cream cheese)
• 1/3 cup powdered sugar
• 1 tsp pure vanilla extract
• 3/4 cup Cadbury Dairy Milk chunks
• 1/2 cup cherries, chopped
• 3 tbsp simple syrup, to brush on cake, optional

For the Frosting:

• 1 cup Cadbury cocoa powder
• 1 3/4 cups powdered sugar, divided
• 1/2 tsp espresso powder, optional
• 1/2 cup heavy cream
• 8 tbsp butter, room temperature
• 1/8 tsp table salt
• 1 tsp pure vanilla extract

Instructions:

1. Making the cake: Preheat the oven to 160°C, while the oven heats, grease a loaf pan with butter preferably, one with 4-inch depth.
2. Take a medium mixing bowl, add the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa. Beat using a hand or stand mixer until you have a clumpy and sandy mixture.
3. Next, add the eggs, one at a time, beating after adding each of them. Scrape down the sides and bottom of the mixing bowl periodically.
4. Sift half of the flour into this bowl. Beat at low speed to mix, to avoid a floury mess.
5. Pour all of the milk and mix again at low speed, to mix.
6. Sift in the remaining flour, beat on low speed again, until the batter is just about smooth. Avoid overbeating.
7. Pour the batter into the prepared loaf pan.
8. Bake the cake for about 70 minutes, checking close to the finishing time, with a toothpick inserted into the center, to check if it comes out clean. The top of the cake might be damp. If using a thermometer, the center should be around 100°C, while the inside, just below the top, should be about 90°C.
9. Take the cake out of the oven, loosen the edges. Let it sit for 10 minutes, then turn it over to a wire rack to cool.
10. Once the cake has completely cooled, which might take 1 hour, wrap it in parchment or plastic wrap and store it at room temperature in a cool and dry place for later.
11. Let’s make the filling next: Mix the ricotta (or cream cheese), sugar, vanilla, cherries, and Dairy Milk chunks. Cover this and refrigerate for later use.
12. Making the frosting: Sift the cocoa powder, powdered sugar (set 1 cup aside), and espresso powder into a bowl.
13. Simmer the cream in a saucepan; do not let it boil, and whisk the cocoa powder mix into it. Keep whisking until it goes from smooth from grainy. Set aside to cool.
14. Add the butter, salt, and remaining powdered sugar to a big mixing bowl. Beat with your hand, or manual, or a stand mixer until the mixture is light and fluffy. Add vanilla and mix.
15. With the mixer running on low speed, keep adding the cocoa mixture, one spoonful at a time, until all is incorporated. Scrape the bowl periodically, then beat on medium speed for 1 minute.
16. Assembling the cake: Split the cake into 3 parts, lengthwise, to get 3 layers. Use a simple sugar syrup to brush the cut side of each layer. This step helps in keeping the cake moist.
17. Put the bottom layer on a plate. Spread half of the ricotta filling over it. Place the second cake layer on this. Then spread the remaining filling and place the final layer on it.
18. Frost the top and sides of the cake and serve immediately. If not doing that, wrap it up well and refrigerate until ready to serve.