Chocolate and ricotta cake is a moist, rich dessert made by blending smooth ricotta cheese with dark chocolate, cocoa powder, and eggs.
The deep flavor chocolate and ricotta cake has an intense cocoa taste balanced by the creamy texture of ricotta and melted dark chocolate.
A delicious watermelon rum drink complements it with refreshing sweetness and tropical flavor. Chocolate and ricotta cake is commonly prepared in home kitchens, bakeries, and Italian cafés, often enjoyed while watching movies or celebrating at gatherings.
Now I will guide the process of making chocolate and ricotta cake, starting with simple ingredients and clear instructions.
Why You’ll Love This Cake
This chocolate and ricotta cake delivers deep cocoa flavor and a moist, tender crumb thanks to the creamy richness of ricotta cheese.
It stays soft for days and brings just the right balance of sweetness and texture. Simple to prepare using everyday ingredients, it suits both casual treats and more elegant desserts.
The ricotta not only enhances the flavor but also creates an irresistible, melt-in-your-mouth experience every time.
How To Prepare Chocolate And Ricotta Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour (including cooling)
Course: Dessert
Difficulty: Easy
Cuisine: Italian-inspired
Calories: Approximately 320 kcal per serving (based on 10 slices)
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Rubber spatula
- 8-inch or 9-inch round cake pan
- Parchment paper (optional)
- Cooling rack
- Sifter (for flour and cocoa)
Ingredients
- ½ cup Dutch-processed cocoa powder
- 1 cup whole-milk ricotta cheese
- ½ cup unsalted butter, softened or melted
- ¾ cup + 2 tablespoons granulated sugar
- 3 large eggs, at room temperature
- 1½ teaspoons baking powder
- 6 oz dark chocolate (52% cocoa or higher), melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 cup cake flour (or use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch)
- ½ cup mini semi-sweet chocolate chips (optional, for topping)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and vanilla extract, mixing until smooth.
3. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Gently mix in the melted dark chocolate until fully combined.
4. In a separate bowl, sift together the cake flour, cocoa powder, and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula. Fold in half of the mini chocolate chips if using. Save the rest to sprinkle on top.
5. Pour the batter into the prepared cake pan. Smooth the top and sprinkle the remaining chocolate chips over the surface.
6. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve as is.
Tips for Best Results
➢ Use eggs at room temperature for a smoother batter.
➢ Soften or melt the butter but avoid overheating it.
➢ Sift the cocoa powder and flour to prevent lumps.
➢ Fold the dry ingredients gently to keep the batter light.
➢ Melt the chocolate slowly, using a double boiler or microwave in short bursts.
➢ Bake just until a toothpick comes out with a few moist crumbs to keep it moist.
➢ Let the cake cool fully before cutting for clean slices.
Your Favorite Ways to Serve it Up
Serve it warm with a spoonful of creamy mascarpone or a swirl of Greek yogurt for a tangy twist. Sprinkle chopped nuts like toasted almonds or hazelnuts on top for added crunch. A drizzle of honey or caramel sauce adds a touch of sweetness.
Pair the cake with a side of fresh fruit salad or a scoop of coffee-flavored ice cream to complement the rich chocolate taste. These simple touches make the cake even more satisfying and special.
When To Serve
Chocolate and ricotta cake is perfect to serve as a dessert after dinner, especially during special occasions or cozy gatherings. It also works well for afternoon tea or coffee breaks when you want a rich, satisfying treat.
This chocolate and ricotta cake can be enjoyed year-round, whether at celebrations, holidays, or simply as a sweet indulgence anytime you crave chocolate.
Additions And Variations
Adding chocolate chips or chopped nuts like walnuts or almonds can add a delightful crunch and extra bursts of flavor to the cake.
Incorporating a hint of orange zest or cinnamon provides a warm, aromatic twist that complements the chocolate beautifully.
For a dairy-free option, substitute ricotta with a plant-based alternative like almond or coconut-based ricotta. Swapping regular sugar for honey or maple syrup can create a more natural sweetness.
To make the cake even more decadent, serve it with a drizzle of melted dark chocolate or a spoonful of fresh berry compote.
Storage & Make Ahead
Store chocolate and ricotta cake in an airtight container in the refrigerator for up to 3 days to keep it fresh and moist.
You can also make the chocolate and ricotta cake a day ahead to allow the flavors to develop even more. Before serving, bring it to room temperature or warm it slightly for the best taste and texture.
For longer storage, wrap the chocolate and ricotta cake tightly in plastic wrap and freeze for up to 1 month, thawing overnight in the fridge before enjoying.
Frequently Asked Questions (FAQs)
Can I use low-fat ricotta instead of whole-milk ricotta?
You can, but whole-milk ricotta gives the best creamy texture and richness. Low-fat versions might make the cake a bit drier or less tender, so you may want to add a little extra butter or a splash of milk.
How do I know when the cake is fully baked?
Insert a toothpick in the center—if it comes out with a few moist crumbs but no raw batter, the cake is ready. Don’t wait for it to come out completely dry or the cake might overbake and lose moisture.
Can I make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum. The texture might change slightly, but it should still be delicious.
How long does the cake keep?
Stored in an airtight container at room temperature, it stays fresh for about 3 days. You can refrigerate it for up to a week or freeze it for longer storage.
Can I double the recipe?
Absolutely! Use a larger pan or split the batter between two pans. Just keep an eye on baking time larger cakes may take longer, so start checking with a toothpick at 30 minutes.
Conclusion
You will truly enjoy this chocolate and ricotta cake because of its rich, creamy texture and deep chocolate flavor that melts in your mouth.
Every bite is incredibly delicious, with the smooth ricotta adding a unique softness that makes the cake feel special and satisfying.
This chocolate and ricotta cake is a wonderful way to treat yourself or impress others, offering a perfect balance of sweetness and indulgence that leaves you wanting more.
Making and tasting this cake will definitely bring a lot of joy and delicious moments to your day.
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Chocolate And Ricotta Cake
Equipment
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Rubber spatula
- 8-inch or 9-inch round cake pan
- Parchment paper (optional)
- Cooling rack
- Sifter (for flour and cocoa)
Ingredients
- ½ cup Dutch-processed cocoa powder
- 1 cup whole-milk ricotta cheese
- ½ cup unsalted butter softened or melted
- ¾ cup + 2 tablespoons granulated sugar
- 3 large eggs at room temperature
- 1½ teaspoons baking powder
- 6 oz dark chocolate 52% cocoa or higher, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 cup cake flour or use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch
- ½ cup mini semi-sweet chocolate chips optional, for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and vanilla extract, mixing until smooth.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Gently mix in the melted dark chocolate until fully combined.
- In a separate bowl, sift together the cake flour, cocoa powder, and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula. Fold in half of the mini chocolate chips if using. Save the rest to sprinkle on top.
- Pour the batter into the prepared cake pan. Smooth the top and sprinkle the remaining chocolate chips over the surface.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve as is.