2 sticks (8 ounces) plus 2 tablespoons unsalted butter at room temperature
2 cups granulated sugar
6 large eggs at room temperature
Zest and juice of 1 large lemon
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups ricotta cheese, preferably whole-milk
1/2 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1 cup heavy cream
1/2 cup mini semisweet chocolate chips
¼ cup toasted, slivered almonds
1/4 cup rum
For the cake: Preheat the oven to 350 degrees F.
Grease the bottom and sides of two 9-inch round cake pan with 2 tablespoons of butter. Line the bottom of each pan with a circle of parchment paper and grease the paper.
Make the cake batter: In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until smooth, 5 to 8 minutes. Add the eggs, one by one, and then add the lemon zest and juice.
In a medium bowl, sift together the flour, baking powder, and salt. Remove the bowl from the machine and stir in the dry ingredients. Do not overmix.
Fill each prepared cake pan with half of the batter. Place the pans in the center of the oven and bake until a toothpick inserted in the center of each cake emerges clean for 30 minutes. Cool the cakes in the pans on wire racks until cool enough to handle, then turn the cakes out onto the racks to cool completely.
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the confectioners’ sugar and cinnamon Mix to blend.
In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff.
Using a rubber spatula, gently fold the cream into the ricotta mixture.
Assemble the cake: Place one layer of the cake on a dessert platter.
Brush some of the rum on the first layer and top with a third of the ricotta filling. Sprinkle half of the chocolate chips evenly over the ricotta cream.
Place the second cake squarely on top and gently press the two layers together.
Brush the second cake with rum and spread the remaining ricotta over the sides and top of the cake..
Sprinkle the chocolate chips and almonds evenly over the top of the cake. Refrigerate until serving time.