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1
Preheat oven to 350u00b0.
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2
To prepare cake, coat 3 (8-inch) round cake pans with cooking spray.
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3
Beat sugar and 3/4 cup butter in large bowl with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 tsp vanilla extract and almond extract.
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4
Lightly spoon cake flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, mixing after each addition, beginning and ending with flour mixture. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove cake from pans. Cool completely on wire rack.
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5
Brush 1 Tbsp. almond liquor evenly over top of each cake layer.
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6
Press ricotta through wire strainer until very smooth. In a mixing bowl, whisk the cheese, 1 cup confectioner's sugar, 1 1/2 tsp cinnamon, 1 tsp. vanilla and remaining 2 tablespoons almond liquor. Mix well. Stir in 3 oz. chopped chocolate.
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7
In small bowl whip 1 cup cream until soft peaks form. Fold into ricotta mixture.
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8
Place 1 cake layer on a plate. Spread half of ricotta cheese filling onto cake layer. Sprinkle with 1 oz. chopped chocolate. Top with second cake layer. Spread remaining ricotta cheese filling on cake layer and sprinkle with 1 oz. chopped chocolate. Top with third cake layer.
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9
In small bowl, with mixer at medium speed, beat 3 tablespoons butter, milk, 1 3/4 cups confectioners' sugar and 1 teaspoon vanilla extract until smooth. In large bowl, with mixer at medium speed, beat 2 cups cream until soft peaks form. Fold confectioners' sugar mixture into whipped cream. Spread frosting over top and down side of cake. Top with remaining chopped chocolate. Refrigerate cake until filling is firm, about 3 hours.
