2 cups sugar
1-3/4 cups unsifted all-purpose flout
3/4 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs 1 cup buttermilk
1 cup strong black coffee
1//2 cup vegetable oil
2 tsp. vanilla
Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bow. Add eggs, buttermilk, coffee, oil and vanilla. Beat at medium speed for 2 minutes (batter will be thin). Pour into 2 greased and floured (-inch round cake pans. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes. Remove from pans. Cool completely on racks. Slice cake layers in halves horizonally. ( this makes four layers.) Place bottom slice on serving plate; top with 1/3 of Ricotta Cheese filling. Alternate cake layers and filling, ending with a cake layer on top. Frost with Chocolate Whipped Cream.
Filling:
1-3/4 cups (15 0z.) ricotta cheese
1/4 cup granulated sugar
3 tbsp. orange juice concentrate
1/4 cup candied red or green cherries, coarsley chopped
1/3 cup semi-sweet chocolate mini- chips
Combine cheese, sugar and juice in small bowl. Beat until smooth. Fold in candied fruit and mini-chips.
Chocolate Whipped Cream topping:
1/3 cup confectioner's sugar 2 Tbsp. cocoa
1 cup heavy cream
1 tsp. vanilla
Combine sugar and cocoa in a small bowl. Add cream and vanilla; beat until stiff. Cover top of Cake.