Chocolate Ricotta Cake
This traditional Italian chocolate ricotta cake is fluffy, rich, and packed with deep chocolate flavor! It's super easy and takes 10 minutes to put together!
This chocolate ricotta cake is as soft as a cloud and so easy to make! You only need one bowl and a hand whisk—no fancy mixers required.
The best part? It comes together in just 10 minutes with 8 basic ingredients, and is completely made without butter and oil!
You can serve it plain, dusted with powdered sugar, or topped with chocolate chips.
And for a more indulgent version, you can top it with this orange mascarpone cream, or serve it with a scoop of vanilla ice cream.
Once you taste this incredibly light ricotta and chocolate cake, you’ll want to bake it over and over again.
I’m sure it’ll quickly become your go-to treat for school, work, or any time you crave something sweet!
Ingredients
This chocolate and ricotta cake is made with basic ingredients you most probably have in your kitchen already.
Here are the 8 ingredients you'll need:
- Ricotta cheese: Use good quality ricotta cheese, you can even make homemade ricotta if you have a bit of extra time!
- Chocolate: I use 70% dark chocolate, you can also use dark chocolate chips, semi sweet or milk chocolate chips for a milder chocolate flavor.
- Eggs: Go for medium-sized eggs at room temperature.
- Flour: You can use all purpose flour or Italian 00 flour.
- Sugar: I use caster sugar (finely ground granulated sugar), but you can also use regular sugar or raw cane sugar.
- Lemon: I like to add a bit of citrusy aroma for a vibrant note, both lemon zest or orange zest work well here, or you can add 1 teaspoon of vanilla extract.
- Cocoa powder: I use Dutch process cocoa powder.
- Baking powder: A bit of baking powder gives this cake a nice and bouncy texture.
VARIATIONS
- Chocolate: You can add a handful of chocolate chips into the cake batter, over the top, or spread a chocolate ganache over the top before serving.
- Nuts: For added crunch and nutty flavor, you can add a handful of toasted nuts such as pecans, almonds or hazelnuts into the cake batter.
How to make chocolate ricotta cake
This chocolate cake with ricotta cheese couldn't be easier to make!
You only need one bowl, and it takes just 10 minutes to put together.
Check out the quick recipe overview below with step-by-step pictures.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Whisk ricotta cheese, eggs and sugar until you have a creamy, lump-free mixture.
STEP 2. Slowly pour in the melted dark chocolate, and whisk to combine.
STEP 3. Place a sieve over the bowl and add flour, cocoa powder, and baking powder, mix briefly to combine all the ingredients.
STEP 4. Pour the batter into the cake pan, it will be dense. Smooth the top with a spatula, top with chocolate chips, and bake for about 40 minutes. Remove from the oven, cool and serve.
Baking tips
- Thoroughly whisk the ricotta cheese until it's lump-free, you can also briefly blend it in a food processor if you want.
- Always use eggs at room temperature.
- If you prefer, you can toss in the chocolate as chunks instead of melting it. This way, you’ll get those delicious pockets of gooey chocolate in every bite!
- For the best results, measure the flour accurately (I recommend using a scale). Do not pack it in.
- Always add the flour and cocoa powder through a sieve, this will make your cake airy and fluffy.
- The cake batter is dense, similar to a brownie batter. Use a spatula to help smoother the top.
Storage tips
- Serve: You can leave your ricotta chocolate cake at room temperature for up to 1 hour. If you want to keep it out longer, store it in an airtight container in a cool, dry spot in your kitchen.
- Fridge: The cake will stay fresh in the fridge for 3-4 days.
- Freezer: Cut the cake into slices, place them on a tray, and freeze for 30 minutes. Then, transfer the slices into ziplock bags and freeze for up to 1 month.
More Italian cake recipes to try
If you loved this ricotta cheese chocolate cake, try other family-favorite Italian desserts like apple cake, pear cake, almond cake or the famous hangover cake!
Did you try this recipe?
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Recipe
Ricotta Chocolate Cake
Ingredients
- 150 g dark chocolate , or dark chocolate chips
- 300 g ricotta cheese, well drained
- 3 eggs
- 180 g sugar
- 1 tablespoon fresh lemon zest, or orange zest
- a pinch of sea salt
- 185 g all-purpose flour
- 30 g cocoa powder
- 1 tablespoon baking powder, approx 15 gram
Instructions
- Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and line with parchment paper a 9-inch springform cake pan and set it aside.
- Break the chocolate into small pieces, then place it in a microwave-safe bowl. Microwave on medium power (50%) for 15-30 second intervals.Stir after each interval until smooth and fully melted, set aside and let it cool slightly.
- In a large bowl whisk the ricotta cheese, eggs and sugar until you reach a creamy and lump-free mixture, about 4 minutes. Then add the melted dark chocolate, lemon zest and a pinch of sea salt.
- Place a sieve/ strainer over the bowl. Add the flour. cocoa powder and baking powder, and sift into the cake batter. Whisk until just combined (do not overmix).
- Pour the cake batter into the prepared baking pan. The batter will be thick, similar to brownie batter, so use a spatula to smooth the top evenly. If desired, sprinkle extra chocolate chips or chopped dark chocolate over the top for added richness.
- Bake in the oven for approximately 40 minutes. During the last 10 minutes of baking time, cover the top of the cake with foil to prevent it from browning too much. To check if the cake is ready, insert a toothpick in the center, if it comes out clean, the cake is ready.
- Remove the ricotta chocolate cake from the oven, allow to cool completely, then gently remove the cake from the pan and serve.
- Dust the cake with powdered sugar and serve at room temperature. It's lovely topped with vanilla ice cream, fresh cream, or Greek yogurt.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi there is there perhsps an error in the recipe. I made it and was so dry even to put into the pan. It came out with big holes and very dry and tasteless.
I notice point 8 is instructions for an Italian pear cake recipe.
Please will you check and fix recipe please. Tks
I just made this chocolate ricotta cake and is so rich and delicious, the best I ever tried!