Name: Chocolate Espresso Ricotta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 2 large eggs; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon espresso powder; 1 teaspoon baking powder; Pinch of salt; Powdered sugar (for dusting)

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I remember the low hum of the oven in my childhood kitchen, the way a warm chocolate scent seemed to gather everyone at the table. My mother would hum a hymn while stirring, and I would stand on a stool, small hands on the mixing bowl, learning how comfort came from simple ingredients and a patient heart. That memory sits behind everything I cook now the kind of baking that asks for no fuss, only good flavor and people who will eat when it’s ready. Today’s recipe taps into that exact feeling.

I’m Maggie Hart, a 58-year-old home cook from Louisville, Kentucky, and I’ve spent decades teaching myself and others how to make food that feels like a hug. I run Gemmir Kitchen where I share cozy casseroles, slow-cooker meals, skillet dinners, and old-fashioned desserts. I learned in church kitchens and at my mother’s elbow, flipping through handwritten recipe cards and dog-eared community cookbooks. My recipes stay straightforward and family-friendly tested in real weeknight kitchens where time and patience both matter. I avoid pork in my cooking and focus on ingredients you can find without a scavenger hunt. I explain each step so a busy parent or a nervous new baker can follow along with confidence.

This Chocolate Espresso Ricotta Cake grew from those church-kitchen instincts: simple steps, reliable results, and flavor that feels rich without being fussy. The ricotta keeps it tender while the espresso powder lifts the chocolate into something grown-up but still welcoming.

If you love classic cakes and pies, you’ll recognize the kind of texture that makes people go back for seconds; for more of that kind of dessert, take a peek at this collection of classic cakes and pies. The Chocolate Espresso Ricotta Cake is forgiving, quick to mix, and presents beautifully with just a dusting of powdered sugar. It’s the sort of dessert you take to a potluck and watch disappear, or keep at home for a quiet Sunday afternoon with a mug of coffee.

Table of Contents

How to prepare Chocolate Espresso Ricotta Cake

Ingredients

1 cup ricotta cheese
2 large eggs
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon espresso powder
1 teaspoon baking powder
Pinch of salt
Powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Add the ricotta cheese to the butter and sugar mixture, mixing until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the espresso powder until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt.
Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25–30 minutes, or until the center is just set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the torte to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once the torte is completely cool, dust the top with powdered sugar for a beautiful finish.
Slice and serve, enjoying the rich chocolate flavor with a hint of coffee.

Serving ideas

When I bring a Chocolate Espresso Ricotta Cake to a gathering, I like to keep the serving simple and letting the cake speak for itself. A light dusting of powdered sugar looks homey and elegant, and a few fresh berries on the side brighten the plate without overpowering the chocolate. For an afternoon tea, serve thin slices with a cup of black coffee or an herbal tea that won’t compete with the espresso notes. If you need a more indulgent presentation, a spoonful of whipped cream or a dollop of mascarpone at the table pairs beautifully, adding a silky contrast to the cake’s tender crumb.

You can also warm the slices briefly and top with a scoop of vanilla ice cream for a dessert that feels celebratory. For a brunch twist, cut the Chocolate Espresso Ricotta Cake into smaller squares and place on a platter for grazing. The ricotta gives the cake a moist texture that holds up well when portioned, so it travels nicely to potlucks and church socials.

If you’re sharing the recipe with friends, link them to the Gemmir collection of classic cakes and pies so they can find other simple favorites to try alongside this one. Whether you plate it with a single berry or with a flourish, this Chocolate Espresso Ricotta Cake shines when folks gather, talk slowly, and take another bite.

Storage tips

This Chocolate Espresso Ricotta Cake keeps surprisingly well, which makes it a practical choice for weeknight baking or for preparing ahead for guests. Store the cooled cake covered loosely with plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen runs warm, slide it into the refrigerator to keep the ricotta filling fresh; chilling also makes slicing cleaner when you want neat portions. When refrigerated, consume within five days for best texture and flavor. Bring refrigerated slices to room temperature for about 20–30 minutes before serving so the chocolate and espresso notes come through fully.

To freeze, wrap the cooled cake tightly in plastic wrap and then in foil, or place individual slices in freezer-safe containers with layers separated by parchment paper. Freeze for up to two months. Thaw in the refrigerator overnight and bring to room temperature before serving. You can refresh a slice by warming it briefly in a low oven or microwave, and a light dusting of powdered sugar after reheating makes it look as lovely as when it first cooled. Proper storage keeps your Chocolate Espresso Ricotta Cake tasting home-baked and inviting, so you can enjoy a slice whenever the craving strikes without the fuss of a last-minute bake.

Helpful tips

A few little habits in the kitchen make a big difference when you bake this Chocolate Espresso Ricotta Cake. Use full-fat ricotta for the best texture it keeps the cake moist and rich without any heaviness. If your ricotta is watery, let it drain in a fine sieve for 10–15 minutes to avoid thinning the batter. Measure flour by spooning it into the cup and leveling with a knife rather than scooping, which avoids compacting and gives you a lighter result. When creaming butter and sugar, beat until the mixture lightens and you can see small air pockets; that lift helps the cake rise evenly.

Espresso powder gives the chocolate a deeper flavor without tasting like coffee; dissolve it briefly in a tablespoon of warm water if you prefer an even distribution. Stir dry ingredients just until incorporated overmixing can tighten the crumb. If you like added texture, fold in a half cup of chopped chocolate or toasted nuts, but keep the base proportions the same to preserve the cake’s tender nature. For sharing recipes and ideas, I often point friends toward my collection of classic cakes and pies to inspire complementary desserts. With these small tips, your Chocolate Espresso Ricotta Cake will come out consistent and crowd-pleasing every time.

Easy twists you can try

The straightforward nature of this Chocolate Espresso Ricotta Cake makes it a great canvas for variations. For a citrus lift, zest an orange into the batter orange and chocolate form a classic pairing that brightens the cake’s richness. If you prefer a nuttier profile, stir in 1/2 cup finely chopped toasted hazelnuts or almonds for crunch and depth. To make a layered treat, double the batter and bake in two pans, spreading a thin layer of chocolate ganache or thickened citrus curd between layers. A splash of vanilla or almond extract in the batter adds warmth without hiding the espresso’s lift.

For a gluten-free option, substitute an all-purpose gluten-free flour blend one for one, checking texture as you mix; the ricotta helps maintain moisture so the switch usually succeeds without further adjustments. To make small, portable bites, bake the batter in muffin tins for about 15–18 minutes and top each mini torte with a dusting of powdered sugar. You can also adapt sweetness by reducing sugar by one or two tablespoons if you prefer a less-sweet dessert that allows the espresso to sing. These variations keep the spirit of the Chocolate Espresso Ricotta Cake while giving you room to tailor it to your pantry and your plate.

Frequently asked questions

Q: Can I use cottage cheese instead of ricotta for Chocolate Espresso Ricotta Cake?
A: I don’t recommend cottage cheese as a straight swap, because its curds and higher moisture change the texture. If you only have cottage cheese, pulse it in a food processor until smooth and let it drain a bit first. Whole-milk ricotta gives the right creamy balance for a tender crumb and reliable structure, so it’s worth choosing ricotta when you can.

Q: What does espresso powder do in this Chocolate Espresso Ricotta Cake?
A: Espresso powder intensifies the chocolate flavor without overtly adding coffee taste. It heightens the chocolate’s richness and gives a subtle depth that makes the cake taste more chocolaty. A teaspoon goes a long way dissolve it into a tablespoon of warm water for a uniform lift if you prefer.

Q: How can I tell when the cake is done?
A: The center should be just set and spring back lightly to the touch. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter. Overbaking dries the cake, so start checking at 25 minutes and adjust as necessary for your oven. Let it cool briefly in the pan before moving to a rack so it firms up and slices cleanly.

Q: Can I double the recipe and bake in a 9×13 pan?
A: You can double the recipe, but the baking time and pan size will change. For a 9×13, pour the doubled batter in and check for doneness starting around 30 minutes, but it may take longer; watch for a just-set center. Alternatively, bake in two 9-inch pans for more predictable timing and an easier layered presentation.

Q: Will this cake keep its texture if I make it a day ahead?
A: Yes. The Chocolate Espresso Ricotta Cake benefits from a little resting time flavors meld and the crumb settles. Store it covered at room temperature for up to two days or refrigerated up to five days. Bring to room temperature before serving for the best flavor experience.

Conclusion

If you enjoy a simple dessert that feels both nostalgic and a little grown-up, the Chocolate Espresso Ricotta Cake is one to keep in your repertoire. It delivers moist texture, reliable results, and that lovely lift from espresso powder without fuss. For another take on chocolate and ricotta desserts and to compare technique, check out this recipe for a similar style, Chocolate Ricotta Cake – Beyond the Butter, which offers a complementary method and presentation that you might find inspiring: Chocolate Ricotta Cake – Beyond the Butter.

Chocolate Espresso Ricotta Cake