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!
Servings: 12
Calories: 438kcal
Ingredients
- 1¼ cups all purpose flour
- ½ cup cacao powder (unsweetened)*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter (softened to room temperature)
- 1½ cup cane sugar
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup ricotta (whole milk, room temperature with excess liquid drained)
- 1 cup chocolate chips (divided into ¾ cup and ¼ cup portions)*
US Customary - Metric
Instructions
- Preheat the oven and prepare a springform pan: preheat the oven to 325℉ (163℃). Grease the bottom and sides of a 9-inch springform pan with butter. Then line the bottom with a circle of parchment paper. Grease the top of the parchment paper with butter and set aside.
- Whisk the dry ingredients: add the flour, cacao powder, baking powder, baking soda, and salt in a medium bowl. Whisk together until combined. Set aside.
- Cream the butter and sugar: using a handheld or stand mixer with a paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes.
- Add the eggs, vanilla, and ricotta: with the mixer still on medium-high speed, beat in the eggs one at a time until combined. Then mix in the vanilla extract and the ricotta.
- Combine the wet and dry ingredients: with the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix together until just combined. Then stir in the ¾ cup of chocolate chips until they are evenly distributed.
- Transfer the batter to the springform pan: carefully pour the batter into the prepared springform pan. Smooth the top with a spatula. Then sprinkle the remaining ¼ cup of chocolate chips across the top.
- Bake: place the cake in the oven and bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
- Cool and serve: let the cake cool in the pan on a wire rack for at least 10 minutes. Then remove the collar from the pan and let the cake continue to cool. Once the cake has cooled completely, use a spatula to carefully transfer it to your favorite cake stand or serving plate. Serve and enjoy!
Video
Notes
- Cacao powder: you can substitute this with the same amount of unsweetened cocoa powder. The cake will be delicious but will not have the nutty, floral undertones that cacao powder provides.
- Chocolate chips: I prefer using semi-sweet chocolate chips with at least a 50% cacao content. This adds a bit of sweetness that contrasts well with the cacao powder in the batter. You can use the chocolate chip of your choice though!
- Add different mix-ins: you can add a pop of texture with chopped nuts or dried fruit. Chopped pecans, walnuts, or dried cherries would be delicious options.
- Top with powdered sugar: for decoration, you can dust 1 tablespoon of powdered sugar on top of the cake after it is done baking.
- Equipment: 9-inch springform pan, handheld or stand mixer.
- Storage: you can store the cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 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, thaw it overnight in the refrigerator
Nutrition
Serving: 1slice | Calories: 438kcal | Carbohydrates: 49g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 0g | Cholesterol: 113mg | Sodium: 149mg | Potassium: 204mg | Fiber: 3g | Sugar: 35g | Vitamin C: 0mg | Calcium: 99mg | Iron: 1mg
