Ricotta Chocolate Cake. A match made in heaven. The silkiness of the ricotta makes this cake moist and soft, and the dark chocolate and cinnamon marry so well with it, creating a rich, luscious, scrumptious cake.
Song of the day: “Everyday Life” – Coldplay
This recipe was originally published in February 2015. It has been updated for content and photos. Scroll down below the recipe card if you want to check out the old photos.
Certainly, ricotta is one of my favorite soft cheeses, very versatile, good on its own, great in sweet and savory recipes. For instance, here, the marriage of the ricotta and the chocolate creates a scrumptious cake.
As a result, on the blog, we have countless recipes featuring ricotta, both savory and sweet. One might think we really like it. From using it in pasta dishes either as a stuffing in ravioli, or to create gnocchi; moreover, we use it in breakfast items like pancakes, and scones; as well as in desserts like crostata, cake, and cheesecake. Plus many others, just type ‘ricotta’ in the search bar.
Let’s start with good ingredients:
In order to make this Ricotta Chocolate Cake I used:
- fresh, local sheep ricotta
- dark chocolate 72%
- cane sugar
- type 0 flour
- baking powder
This time I didn’t have vanilla so I omitted it.
- Firstly, in a mixing bowl or stand mixer, work the ricotta and the sugar until creamy smooth.
- Secondly, add the eggs, one at a time, mixing lightly.
- Thirdly, add the sifted flour, cinnamon, and baking powder, and mix to combine.
- Then, add the vanilla, butter, and chopped chocolate (or chocolate chips).
- Consequently, pour the mixture in a greased 9-inch (23 cm) pan and level the top. As shown above, it is a pretty thick batter.
- After that, place it in the oven, on a medium rack, and bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Lastly, take out of the oven, place it on a rack and let cool for at least five minutes before unmolding. Dust with powdered (icing) sugar and enjoy!
On the whole, this ricotta chocolate cake is quite easy and fast to make and it will stay fresh, moist, and delicious for 2-3 days. You can serve it at brunch, and everyone will love it. Not only, but it is also perfect for an afternoon tea, enjoyed with some friends. Equally, it is an awesome dessert. Imagine after dinner, sharing a piece with your loved ones, while watching TV snuggled on the couch (that’s how we usually finish our day).
All things considered, I am sure you will enjoy it any way you have it. It is absolutely scrumptious!
Song of the day: “Everyday Life” – ColdplayPrint
Ricotta Chocolate Cake. The silkiness of the ricotta makes this cake moist and soft, and with the dark chocolate and cinnamon, they create a luscious, scrumptious cake.
- 300 g ricotta (I used local fresh sheep ricotta)
- 100 g cane sugar
- 1/2 tsp cinnamon
- 3 large eggs
- 300 g cake flour (or type 00)
- 16 grams/1 package (one tablespoon of baking powder is 14 grams, so it is a tiny bit more that one tablespoon)
- 1/2 tsp vanilla extract
- 100 g butter, melted and cooled
- 150–200 g dark chocolate (I hand chopped a good quality dark chocolate bar 72%, you can also use chips)
- powdered (icing) sugar, to dust on top
- Preheat oven at 350° F (180° C). Butter and flour a 9-in (23 cm) springform pan.
- In a mixing bowl or stand mixer, work the ricotta and the sugar until creamy smooth.
- Add the eggs, one at a time, mixing lightly.
- Add the sifted flour and baking powder, and mix to combine.
- Add the vanilla, butter and chopped chocolate (or chocolate chips) at the end.
- Pour the mixture (it’s pretty thick) in the greased 9-inch (23 cm) pan and level the top.
- In the oven, on the medium rack, bake for about 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
- Lastly, take out of the oven, place it on a rack and let cool for at least five minutes before unmolding.
- Dust with powdered (icing) sugar and enjoy!
This ricotta chocolate cake will stay fresh, moist, and delicious for 2-3 days.
Use good quality ricotta and a good quality dark chocolate bar (or chips). The amount of the chocolate may vary from 150 g to 200 g according to how much chocolatey you want the cake to be.
Cinnamon and vanilla are a nice addition although one, or both, can be avoided if you do not have it or are allergic to. The cake will still be scrumptious!