If you’re a fan of rich, indulgent cakes, then this Chocolate Ricotta Cake is about to become your new favorite dessert. Combining the creamy texture of ricotta cheese with the deep flavors of chocolate, this cake is the perfect balance of sweetness and richness.
It’s an easy-to-make dessert that will impress anyone who tries it.
In this post, I’ll guide you step-by-step on how to make this delightful cake. Whether you’re a seasoned baker or just starting, you’ll find this recipe to be straightforward and incredibly rewarding.
Get ready to spoil yourself with a slice (or two) of this irresistible chocolate goodness!
Why Ricotta Makes the Best Cake
Ricotta is often overlooked in baking, but it’s one of the best ingredients for creating moist, tender cakes.
Unlike butter, ricotta adds a creamy texture without weighing the cake down. It also contributes a mild tang, which helps balance the richness of the chocolate.
Ricotta is a healthier alternative to some heavier cake batters, while still giving you the same satisfying result.
How To Prepare Chocolate Ricotta Cake?
Recipe Overview
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Course: Dessert
Calories: 290 kcal
Cuisine: Italian-inspired
Yield: 10 servings
Kitchen Utensils
- 9-inch round cake pan (greased)
- Microwave-safe bowl or double boiler (for melting chocolate)
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
Ingredients
- 3.5 oz Dark Chocolate Bar (70-78% cocoa)
- ¾ cup Unsalted Butter (melted and cooled slightly)
- ½ cup Mini Semi-Sweet Chocolate Chips (optional, for topping)
- 1 ½ cups All-Purpose Flour
- 1 cup Unsweetened Cocoa Powder
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup Ricotta Cheese (drained)
- 1 cup Granulated Sugar
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk
- ½ cup Vegetable Oil
How to Make Chocolate Ricotta Cake
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Melt the dark chocolate in a microwave or over a double boiler, then set it aside to cool slightly.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat together the ricotta cheese, granulated sugar, eggs, vanilla extract, whole milk, vegetable oil, and melted butter until smooth.
4. Add the cooled chocolate to the wet ingredients and mix well. Gradually add the dry ingredients into the wet ingredients and stir until combined.
5. Pour the batter into the prepared cake pan. Top with mini chocolate chips (optional). Bake for 30-35 minutes, or until a toothpick comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Health Benefits of Chocolate Ricotta Cake
While a rich dessert like this might not be the first thing you think of when it comes to health benefits, there are a few good reasons to enjoy a slice of this cake:
1. Ricotta Cheese for Protein: Ricotta cheese is a good source of protein, which helps in muscle repair and growth. It also contains calcium, promoting strong bones.
2. Dark Chocolate Antioxidants: The dark chocolate in this cake is packed with antioxidants, which can help fight free radicals and reduce inflammation in the body.
3. Fiber: The cocoa powder adds fiber to the cake, which is important for digestive health.
Substitutions
● Butter for Oil: Use 1/4 cup less oil than the recipe calls for if substituting for butter. For example, if the recipe calls for 1 cup of butter, use 3/4 cup of oil. This will give you a similar texture and moisture but with a slightly different flavor.
● Greek Yogurt for Sour Cream: Swap an equal amount of Greek yogurt for sour cream in cakes and muffins. It adds creaminess and moisture while providing extra protein and fewer calories.
● Applesauce for Sugar: Replace up to half of the sugar with applesauce for a healthier, lower-sugar option. It keeps your baked goods moist and adds a subtle fruity flavor.
Tips For The Perfect Chocolate Ricotta Cake
1. Use full-fat ricotta cheese for the best texture and flavor. The richness of full-fat ricotta will contribute to the moistness of the cake.
2. Let the melted chocolate cool slightly before adding it to the batter to prevent it from cooking the eggs.
3. Test the cake with a toothpick to ensure it’s baked through. The toothpick should come out clean or with just a few moist crumbs, but not wet batter.
4. If you prefer a more intense chocolate flavor, you can add a tablespoon of instant coffee granules to the batter to enhance the chocolate’s depth.
Storage Instructions
Store any leftover Chocolate Ricotta Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to 5 days.
To keep the cake moist, wrap it in plastic wrap before storing. If you’d like to freeze the cake, wrap it tightly in plastic and foil, and store in the freezer for up to 2 months.
Frequently Asked Questions (FAQs)
Why did my cake sink in the middle?
A sinking cake could be caused by overmixing the batter, too much leavening, or an oven that’s too cool. Make sure to follow the recipe’s mixing instructions, measure your leavening agents accurately, and ensure your oven is preheated to the correct temperature.
How can I prevent my cookies from spreading too much?
To prevent cookies from spreading too thin, chill the dough before baking. This helps the fat solidify, making the cookies hold their shape better. Also, make sure to use the correct type of pan—non-stick pans can cause excessive spreading.
Can I substitute eggs in baking?
Yes, you can substitute eggs with alternatives like unsweetened applesauce (1/4 cup per egg), mashed banana (1/4 cup per egg), or flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg).
What’s the best way to store baked goods?
To keep your baked goods fresh, store them in airtight containers at room temperature for up to a few days. For longer storage, freeze them in airtight bags or containers to preserve their texture and flavor.
How do I know when my cake is done?
To test if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready. You can also gently press the top of the cake; if it springs back, it’s done.
Final Thoughts
This Chocolate Ricotta Cake is an absolute must-try for chocolate lovers and anyone who enjoys rich, decadent desserts.
Whether you make it for a special occasion or just because, it’s a cake that’s sure to leave a lasting impression.
With its moist texture, rich chocolate flavor, and creamy ricotta base, it’s a dessert everyone will adore.
Ready to bake? Don’t forget to save this recipe, share it with your friends, and leave a comment below letting me know how your cake turned out!
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Chocolate Ricotta Cake
Equipment
- 9-inch round cake pan (greased)
- Microwave-safe bowl or double boiler (for melting chocolate)
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
Ingredients
- 3.5 oz Dark Chocolate Bar 70-78% cocoa
- ¾ cup Unsalted Butter melted and cooled slightly
- ½ cup Mini Semi-Sweet Chocolate Chips optional, for topping
- 1 ½ cups All-Purpose Flour
- 1 cup Unsweetened Cocoa Powder
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup Ricotta Cheese drained
- 1 cup Granulated Sugar
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk
- ½ cup Vegetable Oil
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Melt the dark chocolate in a microwave or over a double boiler, then set it aside to cool slightly.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat together the ricotta cheese, granulated sugar, eggs, vanilla extract, whole milk, vegetable oil, and melted butter until smooth.
- Add the cooled chocolate to the wet ingredients and mix well. Gradually add the dry ingredients into the wet ingredients and stir until combined.
- Pour the batter into the prepared cake pan. Top with mini chocolate chips (optional). Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!