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Chocolate Ricotta Cake Recipe

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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.

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

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

Find it online: https://thefamilycooking.com/chocolate-ricotta-cake-recipe/