Cakes, Pies & Tarts, Dessert

Ricotta Chocolate Cake

Nicoletta March 16, 2020

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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

ricotta chocolate cake-feature

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%
  • cinnamon
  • cane sugar
  • butter
  • eggs
  • type 0 flour
  • baking powder

This time I didn’t have vanilla so I omitted it.

ricotta chocolate cake-ingred

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! 

ricotta chocolate cake-cake with icing sugar

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).

ricotta chocolate cake-slice in the plate

All things considered, I am sure you will enjoy it any way you have it. It is absolutely scrumptious!

ricotta chocolate cake-slice

Song of the day: “Everyday Life” – Coldplay

Print
ricotta chocolate cake-feature

Ricotta Chocolate Cake

  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: Italian

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
  • 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
  • 150200 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

  1. Preheat oven at 350° F (180° C). Butter and flour a 9-in (23 cm) springform pan.
  2. In a mixing bowl or stand mixer, work the ricotta and the sugar until creamy smooth.
  3. Add the eggs, one at a time, mixing lightly.
  4. Add the sifted flour and baking powder, and mix to combine.
  5. Add the vanilla, butter and chopped chocolate (or chocolate chips) at the end.
  6. Pour the mixture (it’s pretty thick) in the greased 9-inch (23 cm) pan and level the top.
  7. In the oven, on the medium rack, bake for about 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Lastly, take out of the oven, place it on a rack and let cool for at least five minutes before unmolding.
  9. Dust with powdered (icing) sugar and enjoy!

Notes

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!

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19 Comments

  • Avatar
    Reply Alexa February 20, 2015 at 5:58 pm

    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!

    • Nicoletta
      Reply Nicoletta February 20, 2015 at 7:19 pm

      Thank you Alexa, yes, it is really very super moist. I’m pretty sure you can try baking it in a fairly big loaf pan. Let me know how it turns out!

  • Avatar
    Reply Michelle March 7, 2020 at 4:29 pm

    This looks so delicious! Do you mix with a fork or a mixer?

    • Nicoletta
      Reply Nicoletta March 7, 2020 at 11:29 pm

      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!

  • Avatar
    Reply Amanda de Pompadour March 8, 2020 at 11:58 am

    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!

    • Nicoletta
      Reply Nicoletta March 8, 2020 at 12:46 pm

      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.

  • Avatar
    Reply Margaret@Kitchen Frau March 16, 2020 at 11:44 am

    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.

    • Nicoletta
      Reply Nicoletta March 16, 2020 at 1:19 pm

      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!

  • Avatar
    Reply Laura March 17, 2020 at 12:14 pm

    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!

    • Nicoletta
      Reply Nicoletta March 18, 2020 at 12:32 am

      Ricotta adds a wonderful texture (and flavor). Hope you try it and let me know! Thank you!

  • Avatar
    Reply Kristen March 17, 2020 at 4:40 pm

    This recipe looks fantastic! I love the idea of ricotta and chocolate together.

    • Nicoletta
      Reply Nicoletta March 18, 2020 at 12:33 am

      They are such a great pair 🙂 !

  • Avatar
    Reply Vanessa March 18, 2020 at 1:14 pm

    This cake would pair perfectly with my afternoon cup of tea!

    • Nicoletta
      Reply Nicoletta March 20, 2020 at 12:30 am

      It’s the perfect cake for an afternoon tea!

  • Avatar
    Reply Isabelle @ Crumb March 22, 2020 at 7:05 pm

    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!

    • Nicoletta
      Reply Nicoletta March 23, 2020 at 7:53 am

      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!

  • Avatar
    Reply Terri March 23, 2020 at 7:50 am

    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!

    • Nicoletta
      Reply Nicoletta March 23, 2020 at 7:53 am

      It does, Terri! This is such a scrumptious cake! Thank you 🙂

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