Moist and tender from loads of whole milk ricotta cheese in the batter, this fudgy cake is perfect with coffee or brunch. Sliced thick, Chocolate Ricotta Cake is best without any extra frosting or fuss.
Olive oil replaces the butter in my Lemon Ricotta Cake and pairs great with the chocolate for an elevated flavor combination.
How to Make a Chocolate Ricotta Cake
For a moist and creamy interior texture, use whole milk ricotta cheese. Ricotta replaces the dairy typically used in a cake batter. Paired with olive oil, it keeps the cake soft and flavorful.
- First, mix together the sugar, olive oil, and eggs until smooth and combined.
- Next, blend in the ricotta cheese and vanilla extract.
- On low speed or with a rubber spatula, stir in the baking powder, baking soda, and salt followed by the flour and cocoa powder.
- Bake for 33 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Ingredients for Chocolate Ricotta Cake
- Ricotta cheese - select a whole milk or full fat ricotta cheese
- Olive oil - pick something light and mild, not too robust
- Granulated sugar
- Large eggs - at room temperature
- All-purpose flour
- Unsweetened cocoa powder - Dutch processed
- Baking powder - do not mistake for baking soda
- Fine sea salt - like Diamond Crystal (use half the amount of table salt)
- Pure vanilla extract
- Powdered sugar, for dusting
Tools and Equipment
This easy chocolate cake is made with oil and can stirred together by hand or with an electric stand mixer. You will also need:
- Mixing bowl and whisk or stand mixer
- Rubber spatula
- 9-inch springform pan
- Mesh sieve, for dusting powdered sugar
- Microplane or citrus zester
- General kitchen tools (measuring spoons, mixing bowls, etc.)
How to Serve Chocolate Ricotta Cake
Thick and fudgy yet super moist, this chocolate version of my Italian Lemon Ricotta Cake is the type of sweet ending to close out an epic brunch. You can also eat it for breakfast with a side of fruit or pack slices for snacking. Just dust with powdered sugar and go!
Store the cake at room temperature covered with plastic wrap or in an air tight container for up to 3 days. You can also store it in the refrigerator for up to 1 week.
Freeze baked and cooled ricotta cake by wrapping well in plastic wrap. Store in the freezer for up to 1 month. Thaw the frozen cake overnight in the refrigerator.
Chocolate Ricotta Cake FAQs
Ricotta cake tastes like a not too sweet, moist cake. This chocolate version is similar to a rich chocolate tea cake.
Yes, you can freeze ricotta cake. Wrap the baked and cooled cake in plastic wrap and store in the freezer for up to a month or so. Thaw overnight in the refrigerator.
No. Ricotta cake is more like a regular butter cake. However, you can make cheesecake with ricotta - but that is a different dish altogether.
I adore layer cakes for celebrations, but this is the cake you want for snacking. You will also love my Blueberry Lemon Coffee Cake, Orange Pound Cake, Easy and Moist Cardamom Cake, and this Chocolate Chip Pound Cake.
Recipe
Chocolate Ricotta Cake
Ingredients
- 1 ¼ cups granulated sugar
- ¾ cup olive oil extra virgin
- 1 ½ cups ricotta whole milk
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder Dutch processed
- powdered sugar, for dusting
Instructions
- Preheat the oven 350°F. Line a 9-inch springform or cake pan.
- In a large bowl with a whisk or using an electric mixer, blend together the sugar and oil. Add the egg and mix until combined.
- Add the ricotta and vanilla extract and mix until combined.
- Add the baking powder, baking soda, and salt. Mix to combine. Add the flour and cocoa and mix until thoroughly blended.
- Scrape the batter into the prepared pan. Bake the cake for 33 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool on a wire rack for at least 20 minutes before removing it from the pan.
- Serve the cake with a dusting of powder sugar.
Leave a Reply