This chocolate ricotta cake is a delicious chocolate cake that is super moist and rich in chocolate flavor. Slice and serve up this ricotta chocolate cake for a birthday celebration, weeknight dessert, or when you have a sweet craving.
This is a simple cake that pairs nicely with a scoop of vanilla ice cream, a drizzle of chocolate syrup, and more. The perfect dessert for any night of the week or special occasion.
So this is a versatile chocolate cake that is honestly great all year round. Whether you want a romantic Valentine’s Day cake, or a birthday cake for celebrating another year older. This chocolate ricotta cake is a must for anyone who enjoys chocolate.
I have a few more popular cake recipes you might want to check out. This Tres Leches bundt cake is heavenly. Or if you love peanut butter and chocolate together, this peanut butter nutter butter cake is a good one to test out.
This is a quick overview of the ingredients needed to make this recipe, you can find the full list of ingredients and amounts in the recipe card at the bottom of the post.
- Cocoa Powder
- Baking Soda
- Baking Powder
- Granulated Sugar
- Powdered Sugar
- Ricotta Cheese
- Chocolate Chips
This is an overview of the instructions for this recipe. The full step-by-step instructions can be found at the bottom of this post.
Start by adding butter and sugar to a stand mixer. Mix on low speed for a few minutes to cream the butter and sugar. Now you can use a large bowl and an electric mixer on medium speed if you do not have a stand mixer.
Next add in the egg one at a time, mixing to combine in the butter mixture. Scrape the sides of the bowl if you need.
You will then mix in the ricotta cheese for a minute or two. Make sure it is fully combined.
In a small bowl you will add all your dry ingredients. Then with a fork or spoon mix up the dry ingredients.
Mix in the dry ingredients a little at a time until it is fully combined.
You will then add in the chocolate chips, and fold them in with a rubber spatula.
The batter will be thick. Spread it into the prepared baking dish. Then bake as directed.
Once the cake is done, let it cool completely. Then slice and serve as is, or dust with powdered sugar or frost.
Hint: Use a toothpick to stick in the center of the cake to check doneness. If the cake is done, it will come out clean of wet batter. Make sure to not overbake the cake or it will become dry.
- Espresso – Add in 1-2 tablespoons of instant espresso powder that is dissolved in 1-2 tablespoons of water. This will richen the chocolate flavor with a light coffee taste to the simple Italian cake.
- Berries – Top the cake once cooled with fresh berries, whipped cream, a sprinkle of lemon zest for added rich flavor in each bite. The fruit compliments the rich chocolate cake flavor.
- Chocolate – White chocolate, semi-sweet, milk, or other flavors of chocolate can be used for mixing into the cake.
- Nuts – Want a nutty cake? Add chopped walnuts, pecans, slivered almonds, etc. This will add a nice crunch.
- Extracts – Orange, raspberry, almond extract, and more can be used to add a twist of flavor to the chocolate cake.
Now you might also like this non-chocolate dessert which is a butterscotch cake. It is sinfully delicious as well.
I do recommend a stand mixer or electric hand mixer with a paddle attachment for whipping up the cake batter. I find it works perfectly for getting the perfect texture of the batter.
Also, I used a round cake pan. You can use a round or even a square. It is up to you on what you prefer. You can also use a springform pan so you can easily remove the edge of the pan once the cake is cooled for that perfect round cake.
I also use a wire rack for cooling the cake. This allows for air to flow top and bottom which will cool down the cake faster than sitting on the counter.
Store the cake at room temperature in a covered dish for 2-3 days. Or extend the life and cover and refrigerate for up to a week. You will find that the fridge allows for a longer life.
You can also freeze the cake if you would like. Let it fully cool, then wrap it tightly in plastic wrap. Then place it in a freezer bag or container. Freeze for 2-3 months. Then eat straight from the freezer or let it thaw on the counter or in the fridge.
Test Kitchen Tips
- Use quality ingredients for the best flavor of the cake result.
- Room-temperature eggs, butter, and ricotta will be best for the cake and offer a smoother batter.
- Adding the dry ingredients into their bowl is going to ensure it fully mixes in well with the batter and disperses properly.
- Make sure to grease or line your cake with parchment paper to ensure the cake does not stick to the pan.
- Allow the cake to fully cool. You can then run a knife around the edge of the pan to make sure the cake doesn’t stick to the pan.
- Make sure to place the cake in the center of the oven so it cooks on top and bottom of the cake.
- When working in the dry ingredients start on slow and then move to medium-low speed to incorporate the cocoa flavor in all of the ricotta mixture in the bowl.
Go right ahead and use a gluten-free flour blend to replace the all-purpose flour. Just know the texture will vary a bit but you can easily make it a gluten-free chocolate cake.
You can use dark chocolate cocoa powder to richen the cake. As well as using a different type of chocolate chips for the batter. You are welcome to change the type of chocolate used.
You can use a part-skim ricotta. Just know it will be a bit of a drier cake if you don’t use whole milk. The fat content in the ricotta is what ensures the cake is nice and moist.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with chocolate ricotta cake:
Chocolate Ricotta Cake
- Round Pan
- stand mixer
- Measuring cups
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 1 cup whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- Powdered sugar for dusting
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or a stand mixer.
- Add the ricotta cheese to the butter-sugar mixture and beat until well combined.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips into the batter.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
- Optionally, dust the cooled cake with powdered sugar or drizzle with melted chocolate before serving.