This Chocolate Ricotta Cake is moist, rich, and full of chocolatey goodness. This irresistible dessert is sure to satisfy your sweet tooth.
Picture a cake that combines the richness of chocolate with the creamy, velvety texture of ricotta cheese. This chocolate Ricotta Cake is just that – a luscious, moist delight that’s sure to satisfy any chocolate fan.
Every slice is a heavenly experience, offering a rich chocolate flavor balanced with the light, creamy touch of ricotta. It’s a simple Italian cake, yet so elegant, making it perfect for special occasions or just a weekend treat.
With its beautiful, tender crumb and the subtle addition of chocolate chips, this cake is not just a treat for your taste buds but also a feast for the eyes.
This Chocolate Ricotta Cake blends together some unique flavors to create something truly special. Whether you’re an experienced baker or just starting out, this cake is sure to bring joy and a touch of elegance to your table.
It’s the perfect way to end a meal or to enjoy as a sweet treat any time of the day. So, why not give it a try and indulge in the rich, creamy, and chocolatey goodness of this amazing cake!
Common Questions About Chocolate Ricotta Cake
Can I Use a Different Type of Pan?
Yes, a springform pan works great, especially for easy removal. Just make sure to line the bottom with parchment paper for non-stick baking. The last thing you want is to have your cake stick to the bottom of the pan!
Can I Make This Cake Ahead of Time?
Yes, you can! Chocolate Ricotta Cake tastes even better the next day as the flavors meld together. Simply bake it as directed, allow it to cool completely, and then store it covered in the refrigerator.
Just bring it to room temperature before serving for the best flavor and texture. It’s one of those chocolate cake recipes that’s great for making ahead!
Is There a Way to Make the Cake More Moist?
The ricotta cheese in this recipe already adds a really great moisture to the cake. However, if you’re looking for extra moistness, try adding a bit more ricotta, or a couple of tablespoons of sour cream or Greek yogurt.
Little things like this can enhance the cake’s moisture without altering the overall texture all that much. Remember, the key is to not overbake the cake, as this can dry it out.
Storage
This rich chocolate cake will have you wondering why you never made it before. It’s seriously tasty!
Refrigerator
Keeps well for up to 5 days when stored in an airtight container.
Freezer
Freeze slices wrapped in plastic wrap and then foil. Thaw at room temperature when ready to eat.
Tips
You don’t need a special occasion for a cake like this. You deserve to live in a little luxury sometimes, right? Of course, I’m right, haha!
- Sift Dry Ingredients: Sifting prevents lumps for a smoother cake batter.
- Room Temperature Ingredients: Ensure your butter, eggs, and ricotta are at room temperature for even mixing.
- Don’t Overmix: Mix just until ingredients are combined to keep the cake tender.
- Cool in the Pan: Let the cake cool in the pan before transferring to a wire rack to prevent breaking.
- Test for Doneness: Insert a toothpick into the center of the cake; it should come out clean when done.
Ingredients
Look at those ingredients! I think this is about the best cake I’ve had in a long while. And that’s really saying something!
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder and baking soda
- Salt
- Granulated sugar
- Unsalted butter
- Whole milk ricotta cheese
- Large eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Confectioner’s sugar (for dusting)
How to Make Chocolate Ricotta Cake
Just follow these simple instructions and you’re easily on your way to making the best chocolate cake ever. Yum!
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or a stand mixer.
- Add the ricotta cheese to the butter-sugar mixture and beat until well combined.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold the chocolate chips into the batter.
- Transfer the batter to the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
OPTIONAL: Dust the cooled cake with some confectioner’s sugar or drizzle it with melted chocolate before serving.
Kitchen Supplies You’ll Need
Don’t worry, you won’t need any special equipment to make this great cake. As usual, I like to keep things as simple as possible.
- 9-inch round cake pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Sifter
- Measuring Cups and Spoons
- Oven
- Wire Cooling Rack
What to Serve With Chocolate Ricotta Cake
Finding a new chocolate cake recipe is kind of like Christmas for me. For me, it’s always exciting when I get to try a new thing.
- Fresh berries like strawberries or raspberries.
- A side of whipped cream or a drizzle of caramel sauce.
- A hot cup of coffee or a glass of cold milk.
Why You Should Make Chocolate Ricotta Cake
The rich flavor of this cake will certainly speak for itself. Once you’ve tried it, you’ll know exactly why this cake is on my top ten list. Get ready for it!
- Irresistible Flavor: Perfect for chocolate and cheese lovers alike.
- Easy to Make: Simple ingredients and steps.
- Elegant Dessert: Great for impressing guests or treating yourself.
- Versatile: Customizable with different add-ins and toppings.
Variations and Add-Ins for Chocolate Ricotta Cake
Let me know if you do anything different with the ricotta mixture in this cake. I know there are plenty of ways to do ricotta cake recipes, and I love hearing from you!
- Dark Chocolate: Use dark chocolate chips for a deeper chocolate taste.
- Citrus Twist: Add lemon zest for a refreshing flavor.
- Nutty: Mix in chopped nuts for added texture.
- Coffee Flavor: Incorporate a little espresso powder to enhance the chocolate flavor.
If you love this easy cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!
Try It With These Frosting Recipes
Chocolate Buttercream Frosting
Best Bakery Buttercream Frosting
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Chocolate Ricotta Cake
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter unsalted, softened
- 1 cup ricotta cheese whole milk ricotta
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Confectioner’s sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or a stand mixer.
- Add the ricotta cheese to the butter-sugar mixture and beat until well combined.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold the chocolate chips into the batter.
- Transfer the batter to the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
OPTIONAL: Dust the cooled cake with confectioner’s sugar or drizzle it with melted chocolate before serving.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Janelle says
Dang, that ricotta really did great things with this stuff. It was sooo good!
Beth says
I think this is the moistest chocolate cake I’ve ever made. It’s so rich, and I love how tender it is. Fantastic recipe.
Amanda says
This cake is outrageous! It is so moist and full of flavor!
Sandra says
This was phenomenal! I am huge chocolate lover and this cake definitely didn’t disappoint me! I love it!
Erin | Dinners, Dishes and Dessert says
Always satisfies my cravings! I’d love to make this again!
Katerina Petrovska says
Having just made a chocolate ricotta cake, I am absolutely thrilled with how it turned out. It was a huge hit with my family!
Beti Micevska says
Making this cake was fun and I’m excited to try adding new flavors next time. Everyone loved it and asked for seconds.