Chocolate Ricotta Cake

Name: Chocolate Ricotta Cake
Prep time: 30 min
Cook time: 30 min
Ingredients: ½ cup unsalted butter (Note 1); 3.5 oz dark chocolate; 1 cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; ⅛ teaspoon fine sea salt; 3 large eggs; ⅔ cup granulated sugar; 1 cup full-fat ricotta; ⅓ cup hot brewed coffee (or espresso); ¼ cup dark chocolate chips (Note 2); confectioner's sugar (for dusting)

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A chocolate ricotta cake I've baked countless times, moist and deeply chocolatey, with a tender crumb, made from simple, everyday ingredients I always have on hand.

chocolate and ricotta cake dusted with confectioner's sugar on a tall cake platter.

I baked this chocolate ricotta cake for the first time on an afternoon when I wanted something chocolaty but didn't feel like fussing with layers or frosting.

I remember opening the fridge and spotting a tub of ricotta threatening to expire, and thinking, "Well… that should work." And it really did - just like this super simple and super delicious Chocolate Gateau always does.

The ricotta keeps the crumb soft, and the small splash of coffee just deepens the cocoa flavor without standing out on its own.

Ingredients: 11 | Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 10 slices | Difficulty: Easy

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Recipe ingredients
How to Make Chocolate Ricotta Cake
Tips
Recipe FAQs
Storage & Serving
More chocolate cakes to try
Recipe
Chocolate Ricotta Cake

Recipe ingredients

labeled ingredients for making chocolate cake with ricotta, cocoa, butter, eggs, flour, sugar, and chocolate chips.

Ricotta: Full-fat works best. It makes the cake moist and soft while keeping the texture fine and even. Check out these Ricotta Chocolate Chip Cookies or make this Ricotta Cheesecake with Raspberries, too.

Coffee: Hot, freshly brewed coffee deepens the chocolate flavor. You won't taste the coffee itself. I also use coffee to make my favorite chocolate cake ever, this Chocolate Cake with Cream Cheese Frosting.

Cocoa powder: Use a good unsweetened cocoa powder - just like in my Bailey's Irish Cream Chocolate Cake. The cake works with either natural or Dutch-processed cocoa.

Chocolate chips: You can use ¼ to ½ cup/ 45-85 g. Dark chocolate chips are my first choice, but milk chocolate chips work too.

Other ingredients: All-purpose flour, eggs, unsalted butter, baking powder, salt, granulated sugar, and just a bit of confectioner's sugar for dusting the ricotta chocolate cake before serving.

See the recipe card for full information on ingredients and quantities.

How to Make Chocolate Ricotta Cake

melted chocolate and butter in a small saucepan with a spoon in it.

Step #1: Dice the butter, chop the chocolate, and melt them on low heat, stirring often. Remove from heat and let cool slightly.

fluffy mixed eggs and sugar for making cake batter in a bowl.

Step #2: Beat the eggs and sugar until fluffy, about 4 minutes.

batter for chocolate cake with ricotta in a large mixing bowl.

Step #3: Add the ricotta, then the melted butter-chocolate mixture. Mix the flour, cocoa powder, baking powder, and salt, and add them to the mixture.

adding chocolate chips to chocolate cake batter.

Step #4: Add the hot coffee and mix briefly until combined, then fold in the chocolate chips.

unbaked ricotta and chocolate cake in a springform.

Step #5: Pour the batter into the springform and bake for about 30 minutes or until a skewer inserted in the center comes out clean.

baked, lightly cracked cake with ricotta and chocolate in a springform.

Step #6: Cool in the pan for 15-20 minutes, then transfer to a wire rack. Dust with confectioners' sugar once cooled.

Tips

Use a scale: A digital scale removes all guesswork. I rely on a scale for most of my baking, especially in recipes like my German Black Forest Cake.

Don't overmix: Once the dry ingredients are added, mix only until the batter comes together.

Add-ins are flexible: You can increase the chocolate chips to ½ cup or switch to milk chocolate chips. You can also leave them out if you don't have them; the chocolate ricotta cake will still be delicious and chocolatey.

Recipe FAQs

Does ricotta make the cake taste cheesy?

No. Ricotta blends into the batter and simply makes the cake moist and tender. You won't taste cheese at all - it behaves more like yogurt or sour cream in baking.

Can I bake the chocolate ricotta cake in a different pan?

Yes. A springform pan works best, but you can use an 8-inch (20 cm) square pan or a similar-sized round pan. Baking time may vary by a few minutes, so start checking a little earlier.

How do I know when the cake is done?

Insert a skewer in the center: it should come out with a few moist crumbs, not raw batter. Overbaking will dry the cake, so start checking at the 25-minute mark.

Storage & Serving

Room temperature: Keep the cake covered in a cake dome or wrapped loosely in plastic wrap. It will stay fresh for 1-2 days.

Refrigerator: Store in an airtight container for up to 5 days. The cake will firm up slightly, but the flavor deepens. Let it come to room temperature before serving for the best texture.

Freezing: The chocolate ricotta cake freezes beautifully, much like my Lime Drizzle Cake. Wrap the cooled cake tightly in plastic wrap and then in foil, or store in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours before serving.

Serving tip: A light dusting of confectioners' sugar or a few chocolate shavings is enough - this cake doesn't need frosting or heavy toppings.

slice of chocolate cake with ricotta, one piece broken from it.

More chocolate cakes to try

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