Chocolate Ricotta Cake

Chocolate ricotta cake is rich and decadent! It's made with whole milk ricotta and cacao powder, giving the cake a creamy texture with authentic chocolate flavor. It's easy to make and perfect for any time you need a sweet treat!

Two ingredients set this recipe apart from other chocolate cakes: the use of ricotta and cacao powder. Adding ricotta is one of my favorite Italian baking traditions because it makes the cake moist and creamy. Using cacao powder gives the cake a deep, authentic chocolate flavor that cannot be imitated. The end result is this amazing cake that is full of robust flavor and the perfect amount of sweetness!

This cake pairs really well with ice cream, with my favorites being no egg vanilla ice cream and espresso ice cream. When I'm in the mood to make it extra fancy, I love to use this whipped cream dispenser recipe to add a dollop of whipped cream on top! And if you're looking to bake more delicious Italian cakes, I highly recommend checking out this Italian almond cake. Bursting with authentic almond flavor, it is a great option to serve alongside this cake. I personally love to have a sliver of each! For more delicious Italian desserts, check out this salted caramel budino, which has an amazing velvety texture and the perfect balance of sweetness and richness.

Ingredients

Ingredient Notes

• Cacao powder: I use unsweetened cacao powder because of it's authentic chocolate flavor with floral undertones. It's made from fermented cacao beans that are processed at a lower temperature than those used for cocoa powder. This helps the powder to retain more of the cacao bean's original nutritional value, including antioxidants that may be linked to heart health. Although cacao powder is quite bitter, this cake has the perfect amount of sugar and dairy to temper the acidity and bring out the rich chocolate flavor. I prefer to use a product containing 100% cacao without any additives or preservatives.
• Ricotta: I use whole milk ricotta to give the cake a moist and creamy texture. It's an Italian whey cheese than can be made with sheep or cow's milk. Ricotta made from sheep's milk is rich and tangy, while cow's milk ricotta has a milder and sweeter flavor. It's important for the ricotta to be at room temperature so it blends well with the eggs and butter. I remove it from the refrigerator 30 minutes before use, letting it come up to temperature while I prepare the other ingredients.
• Chocolate chips: the chocolate chips give the cake a perfect pop of texture. You can use the chocolate chip of your choice. I love using semi-sweet chocolate chips to contrast with the rich cacao flavor of the batter. I prefer products with simple ingredients and those that contain at least 50% cacao. Some favorites include the 365 brand organic semi-sweet chocolate chips with 54% cacao and Hu chocolate chips with 60% cacao.
• Unsalted butter: the butter should be softened to room temperature (not melted). This helps it to cream well with the sugar. I prefer using grassfed butter because the richness pairs well with the cacao. Grassfed butter may also have higher levels of heart healthy omega-3 fatty acids than regular butter.
• Eggs: the eggs should be room temperature so they blend well with the butter and ricotta. I usually remove them from the refrigerator 30 minutes before use. I prefer using eggs from pasture raised hens when possible. I like the taste better, and they may be higher in certain vitamins and omega-3s than conventional eggs.

See recipe card for quantities.

Substitutions and Variations

• Use unsweetened cocoa powder instead: if you don't have cacao powder on hand, you can substitute with the same amount of unsweetened cocoa powder. The cake will still be delicious, but will not have the floral and nutty undertones that cacao powder provides.
• Add different mix-ins: you can add a pop of texture with some chopped nuts or dried fruit. Chopped pecans, walnuts, or dried cherries would be delicious!
• Top with powdered sugar: for a beautiful color contrast, you can dust a bit of powdered sugar on top of the cake after it is done baking.

Instructions

Step 1: preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan with butter. Then line the bottom with a circle of parchment paper and grease the top (image 1).

Step 2: add the flour, cacao powder, baking powder, baking soda, and salt in a medium bowl. Whisk together until combined and set aside (image 2).

Step 3: use a handheld or stand mixer on medium-high speed to cream the butter and sugar together until light and fluffy, about 2 minutes (image 3).

Step 4: with the mixer still on medium-high speed, beat in the eggs one at a time until combined. Then add the vanilla extract and ricotta, mixing until combined (image 4).

Step 5: with the mixer on low speed, combine the wet and dry ingredients. Then stir in the ¾ cup of chocolate chips (image 5).

Step 6: carefully pour the batter into the prepared springform pan. Smooth out the top with a spatula and sprinkle the remaining ¼ cup of chocolate chips across the top (image 6).

Step 7: bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean (image 7).

Step 8: cool on a wire rack for at least 10 minutes before removing the collar from the pan. Let the cake continue to cool completely before carefully transferring it to your favorite cake stand or plate (image 8). Serve and enjoy!

Equipment

• 9-inch springform pan
• Handheld or stand mixer

Storage

You can store this cake in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to one month. If the cake has been sliced, place a piece of parchment over the cut portion to prevent it from drying out. If the cake is frozen, you can thaw it overnight in the refrigerator before enjoying.

For more information about how to store leftovers safely, check out this USDA Leftovers and Food Safety guide.

FAQ

Related

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Pairing

These are my favorite dishes to serve with chocolate ricotta cake: