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.
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[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:
Ingredients to make this Ricotta Chocolate Cake:
- ricotta (I used a local sheep ricotta
- dark chocolate 72% or chocolate chips
- cinnamon
- cane sugar
- butter
- eggs
- vanilla (this time I didn't have vanilla so I omitted it)
- flour (I used type 0 flour)
- baking powder
The preparation:
- 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!
Ricotta Chocolate Cake
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
Description
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.
Ingredients
- 300 g ricotta (I used local fresh sheep ricotta)
- 100 g cane sugar
- ½ 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)
- ½ 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
Instructions
- 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 after each addition.
- Add the sifted flour, cinnamon, and baking powder, and mix to combine.
- Add the vanilla, butter and chopped chocolate (or chocolate chips) at the end. Mix lightly to combine.
- Pour the thick batter in the greased 9-inch (23 cm) pan and level the top.
- Bake in the preheated oven, on the medium rack, for 30 to 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!
Notes
This ricotta chocolate cake will stay fresh, moist, and delicious for 2-3 days in a domed cake stand.
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!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Italian
Keywords: ricotta, chocolate, cake, dessert, Italian, cinnamon, eggs
pictures from 2015 post 
pictures from the 2015 post
This recipe looks so good! I imagine the ricotta makes the cake very moist! I am definitely going to try it! You could probably adapt it to a loaf instead of a cake too!
Thank you Alexa, yes, it is really
verysuper moist. I'm pretty sure you can try baking it in a fairly big loaf pan. Let me know how it turns out!This looks so delicious! Do you mix with a fork or a mixer?
Hi! In Italy I do it all by hand with a fork, whisk, or wooden spoon, but it would work either way. Probably faster in a stand mixer. Let me know how you like it if you make it. It's delicious!
I needed something sweet this Sunday afternoon, scrolling through Instagram I discovered Nicoletta and Loretos blog and started making this super easy moist tasty and comforting cake. I highly recommend this recipe!
★★★★★
Thank you so much for your feedback! Happy to hear you baked the cake and loved it. We truly think it's a wonderful cake.
I just finished making this cake - with how topsy turvy the whole world is, it feels comforting to bake. It is absolutely delicious - a tender moist crumb, almost springy inside, with a beautifully crusted exterior. I had two big pieces for my breakfast (just couldn't resist that second piece). It even turned out fantastically with my gluten free modifications. I used creamed cottage cheese instead of ricotta, because that's what I had in the house, and I substituted the cake flour with equal weights of almond flour, sweet rice flour, and tapioca starch, and it turned out fantastically. I'll definitely be making this cake again often! I like that it's not too sweet. Thanks for the great recipe.
Thank you, Margaret! Your comment made me so happy! I had a smile on my face and lately, I am not smiling that often... I am so glad you loved the cake. Yes, it's great at breakfast 🙂 . Love your modifications! It will help people that want to make it gluten free. Can't wait to come home and have a a wonderful visit with you guys!
Waiting for that day, too!
★★★★★
Looks absolutely delish! I’ve never thought of adding ricotta to baked goods but it makes total sense now. The texture must be quit moist and tender☺️ I’ll be making this this weekend!
★★★★★
Ricotta adds a wonderful texture (and flavor). Hope you try it and let me know! Thank you!
This recipe looks fantastic! I love the idea of ricotta and chocolate together.
★★★★★
They are such a great pair 🙂 !
This cake would pair perfectly with my afternoon cup of tea!
★★★★★
It's the perfect cake for an afternoon tea!
I have a soft spot for these kinds of rustic cakes that don't require any fancy decorations or complicated techniques. Plus it has chocolate, and who doesn't love that? I'm going to have to grab some ricotta on my next trip to the store to try this out for myself!
★★★★★
Me too. They are by far my kind of cakes. To make and to eat. Hope you try it, people are loving it! Thank you!
Ricotta is such an underutilized ingredient in baking - it lends such a rich and moist texture. Can't wait to try this- drooling right now!
★★★★★
It does, Terri! This is such a scrumptious cake! Thank you 🙂
I made this cake today and... WOW! We had a slice for dessert with vanilla cream and fresh raspberries which was so delicious.
I'm playing to make a chocolate orange version of this next weekend 😋
★★★★★
Ohhh chocolate and orange go so well together! Happy you loved it! These are the cakes I grew up with and still my go-to! Thanks for the feedback!
To anyone that measured after weighing. What is your measuring cup equivalent to 300 g cake flour? I have looked online and found different answers and they are different than what my 300 g cake flour was in measuring cups.
Thanks
Michelle