Chocolate Ricotta Cake
This quick and easy Chocolate Ricotta Cake is made moist and tender from loads of whole milk ricotta cheese and olive oil in the batter.
Servings: 10
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.
Notes
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.