Chocolate ricotta cake is one of those quick and easy desserts that comes together faster than it takes to actually write the recipe.
Its rich chocolate flavor makes it super decadent, while the presence of ricotta cheese makes it extra moist that it literally melts in your mouth.
The unique combination of chocolate and ricotta create a delightful contrast between the rich cocoa and the light sweetness of the cheese.
Chocolate ricotta cake is perfect as a no-fuss after dinner dessert, tea-time treat and even as a breakfast cake to go with a cup of your favorite hot drink.
Table Of Contents
5 Reasons You’ll Love Chocolate Ricotta Cake
- Rich indulgent chocolate flavor.
- Delicate, soft texture with a hint of creaminess.
- It takes literally 5 minutes to make and 30 minutes in the oven.
- No fuss but perfect for any occasion!
- Dessert that feels like a cuddle.
Ingredients You’ll Need
- Ricotta Cheese well drained. Ricotta is the no so secret ingredient that gives this cake its signature moisture and creaminess.
- Dark unsweetened cocoa powder gives the cake its chocolate flavor.
- Eggs medium size.
- Sugar. Can be adjusted to taste.
- Butter - melted.
- All purpose flour.
- Baking powder.
Tools & Equipment
- Hand Mixer
- Large mixing bowl
- Spatula
- Sieve
- 8 inch (20 cm) round cake pan or 5 cups capacity beautiful bundt pan (as in the pictures)
How To Make Chocolate Ricotta Cake - Step By Step
Using a mixer fitted with beaters beat ricotta with sugar until combined.
Add eggs and beat until creamy consistency forms.
Whisk in sifted cocoa power.
Once completely combined add sifted flour and sifted baking powder. Mix in with a spatula.
Add melted butter and finish mixing with a mixer.
Grease and dust the baking pan with flour or line with parchment paper.
Fill it with the cake batter and level with a spatula.
Bake in a preheated to 180C (356F) oven for 30-35 minutes.
Let cool and dust with confectioner's sugar.
Serve as is or with a dollop of whipped cream.
How To Store
Chocolate Ricotta Cake with keep at room temperature for 3 days. Even though it's unlikely it'll last that long.
More Ricotta Desserts To Try
More Italian Chocolate Desserts
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Full Recipe
Chocolate Ricotta Cake
Ingredients
- 1 cup fresh ricotta cheese , 250 grams
- 1 cup sugar , 220 g (up to 250 grams for a sweeter cake)
- 3 eggs , medium size
- ⅔ cup flour , 85 grams
- ⅔ cup dark cocoa powder , 85 grams
- 1 stick butter , 110 grams (melted)
- 1 tablespoon baking powder , 1 packet or 16 grams
Instructions
- Using a mixer fitted with beaters beat ricotta with sugar until combined.1 cup fresh ricotta cheese, 1 cup sugar
- Add eggs and beat until creamy consistency forms.3 eggs
- Whisk in sifted cocoa power.Once completely combined add sifted flour and sifted baking powder.Mix in with a spatula. Add melted butter and finish mixing with a mixer.⅔ cup dark cocoa powder
- Grease and dust the baking pan with flour or line with parchment paper. Fill it with the cake batter and level with a spatula.
- Bake in a preheated to 180C (356F) oven for 30-35 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Teresa says
It would have been a 5 if I hadn’t messed up. For some reason I read wrong and put baking soda in the mix. I added the baking powder after I saw my mistake. It sunk in the middle. But the flavor is good!
Marie says
Can the cake be frozen?
Svitlana says
Yes, Marie! This chocolate ricotta cake freezes very well!
Greta says
Very easy to make and absolutely delicious!
Svitlana says
I'm thrilled you loved it 😀
Nancy says
Just made for Valentines day. It is delicious
Samantha Gamble says
Please advise as to the amount of baking powder. Do you mean a teaspoon. I'm in the UK and have never used this much. Many thanks Samantha.
Italian Recipe Book says
A tablespoon of baking powder equals about 3 slightly heaping teaspoons. I usually get in in small packages that are 16 grams each.
You can measure however you like. Dr. Oetker would be great, if that's what you can find.
Don't worry if it seems too much. Ricotta rich texture of the cake requires this amount of baking powder to have the perfect rise.
Please note, we're using baking powder, not baking soda.
Samantha Gamble says
@Italian Recipe Book,
Wei Chen-Goldman says
It looks delicious. Will try to make it very soon.
Bonnie C. says
I would LOVE to make this but. . . ."Medium Size" eggs?? Are you aware that in the U.S. "medium" size eggs are literally impossible to find unless one raises one's own hens?? "Large" are the eggs normally used in recipes in the U.S. Are you sure you mean "medium"?
lyn luchessi says
dear Joe,
having read your first and second comments, I love you, lyn
Joe DiMento says
What the heck does 180C translate to in American temperatures? For those of us too old/impatient to study the metric system of measurements please include the Farenheit temperatures in your recipes. OR provide us nincompoops with the formula for converting Celsius to Farenheit.
Italian Recipe Book says
Old and impatient are my favorite readers! They are the ones who help me take the recipe instructions from being good to being PERFECT 😀
Added temperatures in Farenheit now. You might need to refresh the page a few times to see the change.
Joe DiMento says
@Italian Recipe Book, Thank you all the way to chocolate cake heaven! In the meantime, while you did the temperature conversion I consulted my very old Handyman guide and found the formula for converting Celsius to Farenheit.
F=9/5 C +32 which in simple terms is F = 1.8 x C +32.
Italian Recipe Book says
We better cherish men who still refer to their Handyman guides and know how to do manual calculation using a formula.
lyn luchessi says
@Joe DiMento,
EG - An American in Europe says
@Joe DiMento, "What the heck does 180C translate to in American temperatures?" Don't gripe, Google it!!
Wei Chen-Goldman says
@Joe DiMento, if you look carefully it is on the steps. 180 c = 365 f
Anonymous says
@Joe DiMento, Or just google it
Anonymous says
Looks delicious! but the ingredients don't say how much butter to use...
Janet says
Ingredients list says 1 stick (110gms)
Anonymous says
1 stick
Claudine Eckhart says
I can’t wait to try it! It looks great!