Ingredients

Cake

• 2 ½ cups All-Purpose Flour
• 2 ½ teaspoons Baking Powder
• ½ teaspoon Salt
• ¾ cup Unsalted Butter, softened
• 1 ¾ cup Granulated Sugar
• 3 Large Eggs
• 1 tablespoon Fresh Orange Zest
• 1 ½ teaspoons Vanilla Extract
• 1 ¼ cup Milk

Frosting

• 10 ounces Ricotta Cheese, drained overnight if needed
• 16 ounces Mascarpone Cheese, drained overnight if needed
• 3 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Fresh Orange Juice
• ½ teaspoon Ground Cinnamon
• ¼ teaspoon Salt
• 10 ounces Mini Chocolate Chips, divided

Directions

1. Preheat oven to 375F; butter and flour 2 9-inch round baking pans
2. Mix together flour, baking powder, and salt in medium mixing bowl until well combined
3. Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy; beat in eggs one at a time; beat in fresh orange zest and 1 ½ teaspoons vanilla extract until well combined
4. Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined
5. Pour cake batter into prepared pans, spread to form even layers; bake for 20-25 minutes until a toothpick come out clean
6. Cool cakes slightly then remove from pans and finish cooling completely on wire racks; when cakes are completely cooled split each layer in half horizontally with a long serrated knife, forming 4 layers
7. For frosting, beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined; beat in powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt until well combined
8. To assemble cake: place one layer on cake dish; top with frosting then sprinkle 2 tablespoons of mini chocolate chips on top; repeat with remaining layers; frost outside of cake and add remaining chocolate chips to outside of cake; refrigerate cake until ready to serve