Mocha Ricotta Cake with Mocha Mascarpone Frosting - BelGioioso Cheese

Ingredients

• 1 1/3 cups (167 grams) all-purpose flour
• 1 1/3 cups (293 grams) firmly packed light brown sugar
• 1 tsp. (5 grams) baking soda
• 1/2 tsp. (1.5 grams) kosher salt
• 1/2 cup (43 grams) Dutch process cocoa powder
• 2 1/2 tsp. (4 grams) espresso powder
• 2/3 cup (160 grams) hot brewed coffee
• 1/3 cup (75 grams) vegetable oil
• 1/2 cup (112 grams) BelGioioso Ricotta con Latte® cheese, room temperature
• 1 tsp. (4 grams) vanilla extract
• 1 large egg (50 grams), room temperature
• Garnish: chopped chocolate-covered espresso beans
• 2 (8-oz.) containers BelGioioso Mascarpone Cheese, softened
• 1 cup (120 grams) confectioners’ sugar
• 3 Tbsp. (15 grams) Dutch process cocoa powder
• 1 to 2 tsp. (1.5 to 3 grams) espresso powder
• 1/4 tsp. kosher salt
• 1 1/2 cups (360 grams) cold heavy whipping cream
• 1 1/2 tsp. (6 grams) vanilla extract