Chocolate Ricotta Cake Recipe

Why You’ll Love This Recipe

I love this Chocolate Ricotta Cake because the ricotta adds moisture and richness while creating an incredibly soft crumb. It is an easy way for me to make a chocolate cake that stays tender even after it has cooled.

I also like that the cake doesn’t need elaborate frosting. A simple dusting of powdered sugar is often enough, although I can add chocolate ganache, whipped cream, or fresh berries when I want something more indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 1/2 cups whole-milk ricotta cheese
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 3/4 cup semisweet chocolate chips or chopped dark chocolate
• Powdered sugar, for serving
• Fresh berries, optional

Directions

1. I preheat my oven to 350°F (175°C). I grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. I whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
3. In a separate large bowl, I beat the softened butter and granulated sugar until the mixture becomes light and creamy.
4. I add the ricotta and continue beating until the mixture is smooth and well combined.
5. I add the eggs one at a time, mixing well after each addition. I then mix in the vanilla extract.
6. I gradually add the dry ingredients to the ricotta mixture, alternating with the milk. I mix only until everything is combined.
7. I gently fold the chocolate chips or chopped chocolate into the batter.
8. I transfer the batter to my prepared pan and smooth the surface with a spatula.
9. I bake the cake for about 40 to 50 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
10. I let the cake cool in the pan for about 15 minutes before carefully removing it.
11. I transfer the cake to a wire rack and let it cool completely.
12. Before serving, I dust the top with powdered sugar and add fresh berries if desired.

Servings and Timing

This recipe makes approximately 10 servings.

• Prep time: 20 minutes
• Cook time: 40–50 minutes
• Cooling time: About 45 minutes
• Total time: About 1 hour 45 minutes
• Servings: 10

I start checking the cake near the 40-minute mark because ovens and baking pans can vary. I avoid overbaking it because I want to preserve the moist texture that makes ricotta cake so delicious.

Variations

For an Orange Chocolate Ricotta Cake, I add finely grated orange zest to the batter. I love the combination of fresh citrus and dark chocolate.

For an Espresso Chocolate Ricotta Cake, I add 1 to 2 teaspoons of instant espresso powder to the dry ingredients. I find that the coffee deepens the cocoa flavor without overwhelming the cake.

When I want extra chocolate, I cover the cooled cake with chocolate ganache instead of powdered sugar. I can also add extra chocolate chunks to the batter.

For a nutty variation, I fold chopped toasted hazelnuts, walnuts, or almonds into the batter. I especially like hazelnuts with chocolate and ricotta.

I can also add a small amount of almond extract along with the vanilla for a subtle Italian-inspired flavor.

Storage/Reheating

I let the Chocolate Ricotta Cake cool completely before storing it. Because it contains a generous amount of ricotta, I prefer keeping leftovers covered in the refrigerator for up to 4 to 5 days.

I let refrigerated slices sit at room temperature for about 15 to 30 minutes before serving when I want a softer texture.

For longer storage, I wrap individual slices well and freeze them in a freezer-safe container for up to 2 months. I thaw them overnight in the refrigerator or for a shorter period at room temperature.

I don’t need to reheat the cake, but when I want a warm slice, I microwave it for about 10 seconds. This also softens the chocolate pieces inside.

FAQs

What does ricotta do in Chocolate Ricotta Cake?

I use ricotta to add moisture, richness, and a tender texture to the cake. Its mild flavor doesn’t overpower the chocolate, so I get a soft chocolate cake with a slightly creamy crumb.

Should I drain ricotta before using it?

If my ricotta looks especially watery, I drain away the excess liquid before measuring it. I don’t usually need to press it completely dry, but removing excessive moisture helps me maintain the proper cake texture.

Why is my Chocolate Ricotta Cake dense?

Ricotta cakes naturally have a richer texture than very light sponge cakes, but they shouldn’t feel heavy or gummy. I make sure my baking powder is fresh, cream the butter and sugar properly, and avoid overmixing once I add the flour.

Can I make Chocolate Ricotta Cake ahead of time?

Yes. I can bake the cake a day ahead and keep it covered in the refrigerator. I like letting it come closer to room temperature before serving so the crumb becomes softer and the chocolate flavor is more pronounced.

What can I serve with Chocolate Ricotta Cake?

I love serving it with fresh raspberries or strawberries, whipped cream, vanilla ice cream, or a dusting of powdered sugar. For an extra-rich dessert, I add chocolate ganache or warm chocolate sauce.

Conclusion

Chocolate Ricotta Cake is one of my favorite ways to make a simple chocolate dessert feel especially rich and tender. The ricotta keeps every slice moist, while cocoa powder and chocolate pieces provide plenty of deep chocolate flavor.

Chocolate Ricotta Cake Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate Ricotta Cake is a rich, moist chocolate dessert with a wonderfully tender crumb from creamy ricotta cheese. Cocoa powder and chocolate pieces provide deep chocolate flavor, while a simple powdered sugar finish keeps it elegant and easy.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40–50 minutes
• Total Time: About 1 hour 45 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Bake
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 1/2 cups whole-milk ricotta cheese
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 3/4 cup semisweet chocolate chips or chopped dark chocolate
• Powdered sugar, for serving
• Fresh berries, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
3. In a separate large bowl, beat the softened butter and granulated sugar until light and creamy.
4. Add the ricotta and continue beating until smooth and well combined.
5. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
6. Gradually add the dry ingredients to the ricotta mixture, alternating with the milk. Mix only until combined.
7. Gently fold the chocolate chips or chopped chocolate into the batter.
8. Transfer the batter to the prepared pan and smooth the surface with a spatula.
9. Bake for 40 to 50 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
10. Cool the cake in the pan for about 15 minutes before carefully removing it.
11. Transfer the cake to a wire rack and let it cool completely.
12. Dust with powdered sugar and garnish with fresh berries if desired before serving.

Notes

• Start checking the cake around the 40-minute mark and avoid overbaking to preserve its moist, tender texture.
• If the ricotta is especially watery, drain off excess liquid before measuring it.
• For an orange variation, add finely grated orange zest to the batter.
• For deeper chocolate flavor, add 1 to 2 teaspoons of instant espresso powder to the dry ingredients.
• Chocolate ganache can replace the powdered sugar for a richer finish.
• Chopped toasted hazelnuts, walnuts, or almonds can be folded into the batter for extra texture.
• Store the cake covered in the refrigerator for up to 4 to 5 days and let slices soften at room temperature for 15 to 30 minutes before serving.
• Individual slices can be wrapped and frozen for up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 410 kcal
• Sugar: 29 g
• Sodium: 270 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 105 mg