Chocolate Ricotta Cake
Chocolate Ricotta Cake is a rich, moist dessert made with a blend of cocoa and creamy ricotta cheese. The cake has a smooth, dense texture and is often topped with powdered sugar or frosting. Its unique flavor combines the richness of chocolate with the mildness of ricotta for a delicious treat.
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!