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Chocolate Ricotta Cake

Chocolate Ricotta Cake
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The Chocolate Ricotta Cake is a rich yet surprisingly light Italian-inspired dessert combining creamy whole milk ricotta cheese with intense unsweetened dark cocoa powder. This moist, tender cake offers a perfect balance of indulgence and freshness, easy to make with simple pantry ingredients, and adaptable for gluten-free and vegan diets. Ideal for both everyday family dinners and special occasions, it impresses with its elegant texture and depth of chocolate flavor.

Ingredients

Scale

Wet Ingredients

  • 1 cup whole milk ricotta cheese
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/3 cup unsweetened dark cocoa powder
  • 3/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Optional Add-ins

  • 1/2 cup chocolate chips or chunks
  • Zest of 1 lemon or orange (for citrus variation)
  • 1/2 cup toasted nuts (almonds, hazelnuts, or walnuts)
  • Pinch of cinnamon or 1/2 teaspoon espresso powder (for spiced version)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper and grease the sides to prevent sticking.
  2. Mix the Ricotta and Sugar: In a large bowl, whisk together the ricotta cheese and granulated sugar until smooth and creamy to ensure a silky texture throughout the cake.
  3. Add Eggs and Vanilla: Beat the eggs one at a time into the ricotta mixture, then stir in the vanilla extract to create an airy yet rich batter.
  4. Incorporate Dry Ingredients: Sift together cocoa powder, flour, baking powder, and salt in a separate bowl. Gradually fold this dry mix into the wet ingredients, being careful not to overmix to prevent a tough cake crumb.
  5. Pour and Bake: Pour the batter into your prepared pan and smooth the top evenly. Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached. Let it cool before removing from the pan.

Notes

  • Bring ricotta and eggs to room temperature for a smoother batter and even baking.
  • Gently fold the dry ingredients to keep the texture light and airy and avoid overmixing.
  • Use high-quality unsweetened cocoa powder for authentic rich chocolate flavor.
  • Allow the cake to cool completely before serving to let flavors set and texture firm up.
  • Use parchment paper to prevent sticking and ensure easy removal without damaging the cake.

Nutrition

Keywords: Chocolate Ricotta Cake, gluten-free chocolate cake, Italian dessert, ricotta cheese cake, moist chocolate cake, easy chocolate cake recipe

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