Chocolate and Ricotta Cake is the kind of dessert that feels both elegant and easy a classic Italian-inspired bake that’s as creamy as cheesecake but as rich as chocolate fudge. In this recipe, we’ll make a moist, melt-in-your-mouth cake using simple ingredients you likely have on hand. You’ll learn how ricotta brings tenderness without heaviness and how to balance cocoa with sweetness for that bakery-quality texture. Whether you’re baking for Sunday dinner or sharing slices at work, this Chocolate and Ricotta Cake proves comfort and sophistication can share the same plate.
Table of Contents
Table of Contents
Chocolate And Ricotta Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful blend of rich chocolate and creamy ricotta cheese, this cake is moist and has the perfect balance of flavors. Ideal for gatherings or a cozy night in.
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the ricotta cheese and granulated sugar, mixing until smooth.
- Add the melted butter and vanilla extract to the ricotta mixture, stirring well to combine.
- In another bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired, slice, and serve.
Notes
For a twist, add orange zest or espresso powder to the batter. You can also substitute ricotta with mascarpone cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Baking Memories That Started It All
I still remember the first time I baked a Chocolate and Ricotta Cake. It was a rainy Louisville afternoon, and I wanted something to lift the mood a dessert that felt cozy but not too sweet. My mom had a habit of adding ricotta to everything from pancakes to pound cakes, so I followed her lead and stirred a scoop into my chocolate batter. What came out of the oven was unlike anything I’d made before: tender, not crumbly; rich, but not dense. The ricotta made it feel like velvet, a little secret ingredient hidden in plain sight.
Since that day, this cake has become my go-to for gatherings and quiet nights alike. It’s the kind of bake that makes your kitchen smell like a bakery in Rome and feels at home on a Kentucky table. My neighbors love it warm with powdered sugar, while my daughter prefers it chilled, topped with a spoonful of whipped cream. No matter how you serve it, a slice of Chocolate and Ricotta Cake never lasts long it’s that balance of texture and nostalgia that makes it timeless.
(Internal Link: For another cozy twist, try the Autumn Harvest Ricotta Cake or the deeply comforting Spiced Ricotta Apple Cake. Both share that same creamy heritage.)
Why Ricotta Makes Chocolate Cake Better
Chocolate and Ricotta Cake isn’t just delicious it’s a little baking science in action. Ricotta adds moisture without extra fat, giving the crumb a custard-like softness that keeps even leftovers from drying out. It also balances cocoa’s bitterness, creating a mild sweetness that feels sophisticated rather than sugary. The best part? You don’t need fancy equipment or special chocolate; pantry staples and a single bowl will do the job beautifully.
When I test recipes, I look for what real home cooks will use on a Wednesday afternoon. A store-brand ricotta, quality cocoa powder, and fresh eggs are enough to transform this humble mix into a stunning centerpiece. If you’ve baked my Coconut Ricotta Cloud Cake, you know the magic ricotta brings it’s that smooth, light structure you can taste in every bite.
So, grab your whisk and preheat your oven. We’re about to turn simple ingredients into something worthy of your favorite plate.
how to make Chocolate And Ricotta Cake
Ingredients :
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the ricotta cheese and granulated sugar, mixing until smooth.
- Add the melted butter and vanilla extract to the ricotta mixture, stirring well to combine.
- In another bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired, slice, and serve.
how to serve Chocolate And Ricotta Cake
Chocolate & Ricotta Cake can be enjoyed plain or dressed up with a dusting of powdered sugar. You might also serve it with whipped cream or fresh berries on the side for added flavor and decoration. This cake is perfect for a dessert after dinner or a sweet treat with coffee.
how to store Chocolate And Ricotta Cake
To store the Chocolate & Ricotta Cake, keep it in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for about a week. Just be sure to let it come to room temperature before serving for the best taste and texture.
tips to make Chocolate And Ricotta Cake
- Make sure that your ricotta cheese is well-drained for a smoother texture.
- Don’t overmix the batter; combine just until everything is blended for a light cake.
- Using room temperature eggs helps with batter mixing and gives better results.
- You can add chocolate chips or nuts to the batter for extra flavor and texture.
variation
For a twist on this recipe, try adding orange zest or espresso powder to the batter. This will give the cake a wonderful depth of flavor. You can also substitute the ricotta with mascarpone cheese for a creamier texture.
FAQs
Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, but the cake may be less rich and moist.
Can I freeze Chocolate & Ricotta Cake?
Absolutely! You can freeze this cake for up to 3 months. Wrap it well in plastic wrap and foil before placing it in the freezer.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. If the toothpick comes out with wet batter, it needs more time to bake.
Conclusion
There’s something special about this Chocolate and Ricotta Cake a dessert that feels both homey and refined, simple yet elegant. It’s a recipe that doesn’t rely on fancy frosting or showy decoration; its charm lies in the balance of creamy ricotta and bold chocolate. One bite reminds you why baking matters: it connects you to memories, to family, and to flavors that comfort the soul.
When I pull this cake from the oven, I think of my mom humming over her mixing bowl and how she taught me that great desserts are made with patience and heart, not perfection. This one, with its tender crumb and cocoa aroma, carries that same spirit.
If you loved this recipe, you might also enjoy the Mascarpone Ricotta Cannoli Cheesecake or my lighter Lemon Zest Ricotta Cake two more ways to bring a touch of Italian sweetness to your kitchen.
And if you try this recipe, I’d love to see your version! Share your photos and tag me over on Facebook it’s where our Gemmir Kitchen community swaps baking stories, tips, and smiles.
So the next time you crave something rich but not heavy, bake this Chocolate and Ricotta Cake. Serve it plain, dusted with powdered sugar, or paired with espresso it’s comfort, class, and chocolate all in one.