Name: Chocolate Espresso Ricotta Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1 cup sugar; 3 large eggs; 1/2 cup unsweetened cocoa powder; 1/4 cup brewed espresso (cooled); 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; Powdered sugar for dusting (optional)

Jump to Recipe·Print Recipe

There is nothing quite like the smell of a warm Chocolate Espresso Ricotta Cake coming from the oven that faint, rich chocolate scent threaded with a whisper of coffee, and the tender, almost custardy crumb that gives under the fork like a comforted sigh. The surface is slightly matte from the cocoa, a tender crack here and there, and when you slice into it the ricotta keeps the cake beautifully moist without feeling heavy. A light dusting of powdered sugar catches the light and makes each slice look like a small celebration, the kind you share with family over slow conversation.

This cake is classic comfort food, the sort you bring to family gatherings when you want something that feels homemade and a little special without fuss. It pairs perfectly with simple sides a scoop of vanilla ice cream, a bowl of fresh berries, or even a cup of tea and it sits on the table like a warm invitation to linger. It’s the sort of dessert your mother might have made when you were small, and you’ll find everyone reaches for seconds because it’s not overly sweet, just the right balance of chocolate and coffee presence. If you enjoy other ricotta-based cakes around here, you might like how this keeps the crumb tender similar to that chocolate and ricotta cake you remember.

This version is simple and almost foolproof no complicated folding or tempering, just straightforward mixing and a predictable bake time. Even if you haven’t made many cakes lately, this one won’t intimidate you: you mix until smooth, pour, and bake. The result is reliable and comforting, and it’s easy to dress up or keep plain depending on your mood. It’s practical enough for weeknight baking and special enough for holiday gatherings, and that’s the kind of recipe that becomes a staple in a warm, well-loved kitchen.

Why this recipe works

The magic here is all about texture and simplicity. Ricotta brings moisture and a subtle creaminess that stands in for heavier dairy like butter or oil, which keeps the crumb tender without making the cake dense. Eggs provide structure and uplift, so you get that delicate rise and a soft, slightly springy bite. The unsweetened cocoa powder supplies depth and classic chocolate flavor without overwhelming sweetness, while the espresso just a quarter cup of brewed and cooled coffee amplifies the chocolate notes and adds a grown-up, bright edge. Vanilla smooths the flavor, and a touch of baking powder gives the lift you need for a light, pleasant crumb. Salt balances everything, keeping the sweetness from tasting flat.

Because the ingredients are straightforward and few, each one plays a clear role. Sugar not only sweetens but also tenderizes and helps with that glossy look on the top. Mixing until smooth is the key; overworking isn’t a worry here the way it is with some flour-heavy batters, because this cake relies on ricotta and eggs more than gluten structure. The simplicity of the method means fewer chances for error: no creaming butter and sugar into a fluffy base, no stage of folding whipped creams. You’re working with wet and dry components that come together quickly, and that efficiency is why the cake is forgiving.

This recipe is also flexible for home cooks who want to make small adjustments. If you like a deeper espresso presence, add a tablespoon more; if you prefer a milder coffee hint, use decaffeinated brewed espresso or reduce the amount slightly. The baking time stays consistent because the batter is dense in a comforting way it won’t spread too thin or bubble over. That predictability is especially helpful if you’re baking while entertaining or preparing other dishes.

Finally, the combination of ricotta and cocoa creates a texture that feels almost like a cross between a sponge and a cheesecake light enough to be cake, creamy enough to melt on the tongue. That’s why this cake stands out at family tables: it’s familiar, yet a little unexpected in its softness. If you enjoy a riff on ricotta desserts, try the lighter riff we have on a chocolate chip ricotta cake sometime; it shares the same tender profile with a playful addition.

How to prepare Chocolate Espresso Ricotta Cake

Start by gathering ingredients and warming the oven the whole process moves quickly, so having everything ready is reassuring. You’ll blend the ricotta with sugar and eggs until the mixture is smooth and even, then add the cocoa, cooled espresso, vanilla, baking powder, and salt. The most satisfying part of making this cake is watching the batter change as you stir: the cocoa lifts and the espresso deepens the color, and the batter becomes glossy and ready to pour. That step the light, rhythmic mixing feels comforting, like stirring a pot of something familiar.

Once in the pan, the cake bakes quickly, so it’s a good time to tidy up the kitchen or set out plates and forks. The quick bake means little waiting, and you’ll love the moment you pull the pan from the oven and a subtle steam rises, carrying that warm coffee-chocolate aroma through the house it’s always the part that makes everyone pause and smile. Letting the cake cool in the pan for a short time before transferring to a wire rack helps it set without sticking and makes slicing neater. Dusting with powdered sugar just before serving gives that pretty finishing touch.

Ingredients

1 cup ricotta cheese
1 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
1/4 cup brewed espresso (cooled)
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).
Grease a 9-inch round cake pan.
Dust the pan with flour, tapping out any excess.
In a mixing bowl, combine the ricotta cheese, sugar, and eggs.
Blend until smooth.
Add the cocoa powder.
Add the brewed espresso (cooled).
Add the vanilla extract.
Add the baking powder.
Add the salt.
Mix until fully incorporated.
Pour the mixture into the prepared cake pan.
Bake for about 30–35 minutes.
Check for doneness with a toothpick.
Let the cake cool in the pan for 10 minutes.
Transfer the cake to a wire rack.
Cool completely.
Dust with powdered sugar if desired before serving.

Serving ideas

A scoop of vanilla ice cream is a classic, comforting pairing that melts into the warm crumb.
A bowl of mixed fresh berries (strawberries, raspberries, or blueberries) adds brightness and a fresh contrast.
A dollop of lightly sweetened whipped cream or a spoonful of mascarpone keeps things simple and elegant.

For a drink pairing, a strong cup of coffee or an espresso-based drink complements the cake’s coffee notes beautifully. If you prefer something cold, a glass of milk is soothing and familiar, while a small pour of dessert wine works well for a festive evening.

Storing this recipe

Store leftover cake in an airtight container in the refrigerator. It will keep well for up to 4 days when chilled, and the texture remains pleasant because of the ricotta. To freeze, wrap the cooled cake or individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container; freeze for up to 2 months. Thaw slices overnight in the refrigerator or at room temperature for a couple of hours.

For reheating, a gentle warm-up is best. Reheat individual slices in the microwave for about 10–20 seconds, depending on your microwave’s strength; this softens the crumb and brings back that fresh-from-the-oven feel. If you prefer an oven method, wrap the slice lightly in foil and warm at 300°F (150°C) for 10–12 minutes. Avoid overheating, which can dry the cake or change the texture.

Helpful tips

First, pay attention to the ricotta you choose. Full-fat ricotta gives the best texture and keeps the cake moist and tender; if you only have part-skim, the cake will still work but may be slightly less rich. Drain any watery ricotta on a fine sieve or in cheesecloth for a few minutes if it seems unusually loose too much excess whey can thin the batter and affect the bake. Letting the ricotta sit at room temperature for a short while makes it blend more smoothly with the eggs and sugar, reducing lumps and ensuring you can truly mix until smooth.

Second, measure the cocoa carefully. Unsweetened cocoa powder varies in intensity, so spoon it into the measuring cup and level it off rather than scooping directly, which can compress and add too much. Sifting the cocoa into the batter helps avoid streaks and ensures even color and flavor. When adding the brewed espresso, make sure it’s cooled; hot liquid can prematurely cook the eggs or alter the batter’s consistency. If you’re sensitive to caffeine or baking for children, use decaffeinated brewed espresso or a strong brewed decaf coffee.

Third, don’t overbake. The cake should be set but still slightly springy in the center; a toothpick inserted into the middle should come out with a few moist crumbs, not wet batter. Because ricotta gives a creamy texture, it can look almost underdone when it’s actually just right. Letting the cake cool for the recommended 10 minutes in the pan before turning it out helps it finish setting without collapsing or sticking. If you want cleaner slices for serving, chill the cake briefly after it has fully cooled about 30 minutes in the fridge and then slice with a sharp knife wiped clean between cuts.

Finally, embrace simplicity when serving. This cake shines with minimal adornment a light dusting of powdered sugar or a single scoop of ice cream keeps the flavors honest and comforting. If you’d like a decorative touch, scatter a few berries or a thinly sliced almond on top, but remember that the heart of this cake is its tender crumb and gentle coffee-chocolate balance.

Recipe variations

Make it nutty: Fold in 1/3 cup of toasted and chopped hazelnuts or almonds for a pleasant crunch that contrasts with the soft crumb. Press a few extra nuts on top before baking for a pretty finish.
Add orange zest: Stir in the zest of one orange with the vanilla for a bright citrus lift that complements the chocolate and espresso beautifully.
Make it richer: Replace 1/4 cup of the ricotta with mascarpone or add a swirl of melted dark chocolate on top before baking for a slightly more indulgent texture and deeper chocolate notes.

Common questions

Q: Can I use low-fat ricotta in this recipe?
A: Yes, you can, but the cake will be less rich and may have a slightly drier texture. For best results, use full-fat ricotta or drain any very watery low-fat ricotta before using.

Q: How do I know when the cake is done?
A: The center should be set and spring back lightly when touched. A toothpick inserted into the center should come out with a few moist crumbs not wet batter. Avoid overbaking to keep the cake tender.

Q: Can I make this ahead of time?
A: Absolutely. The cake keeps well in the refrigerator for up to 4 days. You can also freeze slices for up to 2 months and thaw in the fridge overnight before serving.

Q: Is there a caffeine-free option?
A: Yes use decaffeinated brewed espresso or a strong brewed decaf coffee in place of the regular espresso. The coffee flavor will remain without the caffeine.

Conclusion

If you’re looking for a dessert that feels like home but is effortlessly impressive, this Chocolate Espresso Ricotta Cake fits the bill; it’s tender, slightly custardy, and full of thoughtful flavor, perfect for family evenings or a cozy weekend treat. For extra inspiration on similar ricotta-based cakes and variations, you might enjoy this detailed take on a chocolate ricotta cake from another baker: Chocolate Ricotta Cake – Beyond the Butter.

Chocolate Espresso Ricotta Cake