I still remember the humid summer evenings in my mama’s kitchen, flour dusting the windowsill and a radio whispering hymns as she folded love into every dessert. The scent of melting chocolate and the soft, tangy hint of ricotta felt like a promise that family time would always taste like home.
I’m a home cook who learned in a church basement and a tiny kitchen, the kind of cook who values simple recipes that feed people and soothe the soul. I grew up in Louisville, Kentucky, learning to stir and taste at my mama’s elbow. Over the years I’ve built a cozy corner called Gemmir Kitchen, where I share straightforward, weeknight-friendly dishes that won’t send you hunting for odd ingredients. I test everything in a real life kitchen, where work, school, and small talk happen around the table.
My recipes lean toward casseroles, skillet dinners, and nostalgic desserts that welcome big family gatherings without fuss. I keep things pork-free out of respect for many traditions at my table, and I write step-by-step in a warm, friendly voice so you can follow along with confidence. If you like comforting desserts that hold up on busy nights and feel like a warm hug, you’ll find this approach helpful. For a deeper look at why this style of baking works for home cooks, check out this short guide to reasons I love a rich ricotta dessert: 5 irresistible reasons.
Table of Contents
Table of Contents
Why you’ll love this dish
This Chocolate Ricotta Cake strikes the right balance between a dense chocolate experience and a moist, slightly tangy crumb that ricotta brings. It’s not fussy: simple pantry ingredients create something that looks and tastes special without a long list of steps. The ricotta keeps the cake tender so you don’t need to worry about drying it out, which makes this Chocolate Ricotta Cake forgiving for home bakers and perfect for weeknight dessert plans or Sunday coffee with neighbors.
Its texture sits somewhere between a flourless torte and a light loaf, giving you that rich chocolate character while keeping a tender, almost custardy center. That familiar combination of cocoa and creamy cheese makes the flavor feel nostalgic, like a dessert you remember from potlucks but more elegant.
I like recipes I can scale up, slice, and serve warm or at room temperature, and this Chocolate Ricotta Cake holds its shape beautifully whether you bring it to work or slice it at the table for family. If you love small tweaks and flavor swaps, the base welcomes additionsfrom espresso to chopped nutswithout losing its comforting identity. For a related twist that brightens the flavor, I sometimes pair it with a softer chocolate and pistachio versionsee how that comes together in a quick variation here: chocolate-pistachio ricotta cake. Overall, this Chocolate Ricotta Cake is a reliable, go-to dessert that feels special with very little fuss.
How to prepare Chocolate Ricotta Cake
The method for this Chocolate Ricotta Cake stays straightforward so you can focus on taste and texture rather than complicated technique. You start by combining ricotta, sugar, and cocoa until smooth, then add eggs one at a time to create a silky batter. Folding in flour and melted butter develops structure while the ricotta keeps the crumb moist. You don’t need special equipment a sturdy bowl and a whisk or a paddle attachment on a mixer works fine. Batter puffs modestly in the oven and sets into a cake that’s slightly springy when done.
Because the Chocolate Ricotta Cake uses ricotta rather than lots of butter or oil, it delivers a gentle density that slices cleanly. I recommend greasing your pan well and checking for doneness toward the end of baking with a toothpick to avoid overbaking; it should come out mostly clean with a few moist crumbs. Allowing the cake to cool in the pan a bit before turning it out helps avoid cracks and gives the texture time to settle.
If you like a dusting of powdered sugar or a simple glaze, add that once the cake has cooled; this Chocolate Ricotta Cake also pairs beautifully with a scoop of vanilla ice cream for serving. For another way to bring a coffee kick to this cake, you might enjoy the espresso variation I tested here: chocolate espresso ricotta cake.
Ingredients :
1 cup ricotta cheese, 1 cup sugar, 1/2 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 3 large eggs, 1/4 cup melted butter, 1 tsp vanilla extract, 1/2 tsp baking powder, Pinch of salt
Directions :
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan. In a mixing bowl, combine ricotta cheese, sugar, and cocoa powder until smooth. Add eggs one at a time, mixing well after each addition. Stir in flour, melted butter, vanilla extract, baking powder, and salt until combined. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Serving ideas
This Chocolate Ricotta Cake shines with small, thoughtful finishing touches. Serve it on its own with coffee for a cozy afternoon, or dress a slice with a light dusting of powdered sugar and a few fresh berries to brighten the plate. The rich chocolate and creamy ricotta pair beautifully with whipped cream or a scoop of vanilla or mascarpone gelato; the dairy rounds the cocoa and keeps each bite balanced. If you prefer contrast, a drizzle of orange-scented glaze or a spoonful of berry compote adds a lovely acidic counterpoint to the cake’s richness.
For a casual gathering, cut the Chocolate Ricotta Cake into wedges and arrange on a platter with small bowls of toppingschopped nuts, toasted coconut, or chocolate shavingsso guests can personalize their slice. It also makes a friendly brunch dessert: add a few candied citrus slices and a pot of strong coffee. Because the cake holds together well, it travels easily to potlucks or picnics; I sometimes wrap the pan in foil and bring the whole cake to save time. Presentation doesn’t need to be elaboratesimple is often sweeter. If you’re looking for more dessert ideas in the same family of chocolate-ricotta sweets, take a look at this page for extra inspiration: chocolate and ricotta cake ideas.
How to keep leftovers
Leftovers of this Chocolate Ricotta Cake keep surprisingly well. The ricotta helps the crumb retain moisture, so wrapped tightly in plastic wrap or stored in an airtight container, slices stay fresh in the refrigerator for up to five days. I find that chilled slices develop a firmer texture that’s excellent for packing in lunches or for a quick snackjust bring to room temperature for a few minutes if you prefer a softer feel. To prevent the cake from absorbing fridge odors, place a sheet of parchment between stacked slices.
If you want to freeze portions, wrap each slice tightly in plastic and then in foil, or use a freezer-safe container with parchment layers. Frozen slices of Chocolate Ricotta Cake keep well for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving; a quick zap in the microwave for 10–15 seconds refreshes the texture without losing moisture. For longer-term storage tips and to see other ways I store ricotta-based sweets, check this resource I put together for similar recipes: storage notes (this link leads to a broader collection on the site). Proper storage makes the Chocolate Ricotta Cake a convenient treat you can enjoy across the week.
Simple tips for success
Keep a few simple tips in mind to make this Chocolate Ricotta Cake come out reliably. First, use whole-milk ricotta if possible; it provides the best texture and flavor. Drain very watery ricotta briefly in a fine sieve if neededexcess liquid changes the batter consistency. Second, weigh or level your flour for accuracy; too much flour dries the cake, while too little makes it too soft. Third, fold ingredients gently after adding the flour to preserve the airy structure created by the eggs. Overmixing develops gluten and risks a denser crumb.
Baking times can vary between ovens, so start checking the Chocolate Ricotta Cake a few minutes early. A toothpick should come out with a few moist crumbs, not completely wet batter. Let the cake cool partially in the pan to reduce the chance of a cracked top, then finish cooling on a wire rack. If you want a glossy top, brush with a light syrup while the cake is still slightly warm. Finally, don’t rush serving: this cake’s flavors can deepen after resting for a day, making leftovers even more enjoyable. These small practices will help your Chocolate Ricotta Cake feel both homey and polished.
Easy twists you can try
The Chocolate Ricotta Cake base welcomes many flavor variations without changing the straightforward method. Stir in a tablespoon of espresso powder with the cocoa for a mocha edge, or fold in a 1/2 cup of finely chopped dark chocolate for pockets of melty texture. For a nutty lift, mix in 1/3 cup toasted, chopped pistachios or almondstoast them first to amplify the aroma. Swap a splash of almond extract for vanilla to highlight nutty flavors, or add the zest of one orange to brighten the cocoa. You can also fold in 1/3 cup of mini chocolate chips for extra chocolate bursts.
If you prefer a boozy note, soak a few tablespoons of dried cherries in a tablespoon of rum or brandy and fold them into the batter before baking. For a lighter finish, bake the Chocolate Ricotta Cake in muffin tins for about 18–20 minutes and you’ll have portable, single-serve treats. The recipe is forgiving, so feel free to experiment with mix-ins and toppings. For inspiration that riffs on flavor pairings, try a layered approach from another version that pairs ricotta with chocolate in creative ways: espresso and chocolate variations.
Frequently asked questions
Q: Can I use low-fat ricotta in this Chocolate Ricotta Cake?
A: Yes, but expect a slightly drier texture. Whole-milk ricotta gives the best richness and tenderness. If you must use low-fat ricotta, consider adding an extra tablespoon of melted butter or a teaspoon of oil to help maintain moistness. The flavor will remain chocolate-forward, but the mouthfeel changes subtly.
Q: How do I know when the Chocolate Ricotta Cake is done?
A: The cake should be set at the edges and slightly springy in the center. A toothpick inserted in the middle will come out with a few moist crumbs but not wet batter. Because ricotta keeps things moist, avoid aiming for completely dry; a little moistness indicates tenderness rather than underbaking.
Q: Can I make this cake ahead of time?
A: Absolutely. The Chocolate Ricotta Cake often tastes better the next day as the flavors settle. Store it covered in the refrigerator and bring it to room temperature before serving, or gently warm slices for a few seconds in the microwave. You can also freeze individual slices for longer storage and thaw them overnight in the fridge.
Q: Is there a gluten-free option for this Chocolate Ricotta Cake?
A: You can substitute a 1:1 gluten-free flour blend in place of the all-purpose flour. Because blends vary, watch the texture and consider adding a touch more bindinglike a teaspoon of xanthan gumif your blend lacks it. The ricotta helps keep the crumb tender even with alternative flours.
Q: What toppings complement this cake best?
A: Light whipped cream, berries, toasted nuts, or a dusting of powdered sugar all work wonderfully. A simple chocolate ganache can turn it into a richer celebration cake, while citrus glaze brightens the flavor for spring and summer gatherings.
Conclusion
This Chocolate Ricotta Cake brings a gentle richness to the table with minimal fussperfect for weeknights, potlucks, or a simple celebration. If you’d like to see how other bakers layer ricotta into chocolate cakes or want additional inspiration, these two recipes are great companions: Chocolate Ricotta Layer Cake – Baker by Nature and Chocolate Ricotta Cake – Beyond the Butter. Both pages show different takes on the same comforting idea and can spark ideas for your next batch.
Print
Chocolate Ricotta Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and moist chocolate cake made with ricotta cheese, balancing dense chocolate flavor with a tender crumb.
Ingredients
- 1 cup ricotta cheese
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 3 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, combine ricotta cheese, sugar, and cocoa powder until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in flour, melted butter, vanilla extract, baking powder, and salt until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
For added flavor, try incorporating espresso powder or chopped nuts into the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American