Q: Can I make this cake ahead of time?

A: Yes, you can make it a day in advance and store it in an airtight container.

Q: What can I use instead of ricotta?

A: Cottage cheese can be blended and used as a substitute for ricotta.

A: A toothpick inserted into the center should come out clean or with a few moist crumbs.

A: It can be made gluten-free by substituting the cake flour with a gluten-free flour blend.

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Preheat your oven to 350°F (175°C).
Grease and line a 9-inch springform pan with parchment paper.
In a large mixing bowl, whisk together the vegetable oil, melted butter, and sugar until smooth and slightly creamy.
Add the eggs and egg yolks one at a time, whisking after each addition.
Stir in the vanilla extract and ricotta until fully incorporated.
In a separate bowl, sift together the cake flour, cocoa powder, espresso powder, baking powder, and baking soda.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10-15 minutes; then remove the sides of the springform pan and cool completely on a wire rack.

For best results, use room temperature ingredients. Sift dry ingredients for an airy texture.