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a slice of chocolate and ricotta cake with a spoon on a plate.
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Chocolate Ricotta Cake

Chocolate ricotta cake that’s easy to make, moist, and deeply chocolatey, with a tender crumb and rich chocolate flavor.
Prep Time30 minutes
Cook Time30 minutes
Course: Cakes, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 10 slices
Calories: 333kcal
Author: Adina

Equipment

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
US - EU

Instructions

  • Preheat the oven to 360°F/ 180°C. Grease the springform and line only its bottom with parchment paper.
  • Brew the coffee and set it aside.
    ⅓ cup hot brewed coffee
  • Melt: Cut the butter into small pieces and break or chop the chocolate into small pieces too. Place them in the saucepan and melt them on low heat, stirring often. Remove from the heat and let cool slightly until you prepare the rest.
    ½ cup unsalted butter + 3.5 oz dark chocolate
  • Dry ingredients: Combine flour, cocoa powder, baking powder, and salt in a smaller bowl. Set them aside.
    1 cup all-purpose flour + 2 tablespoons unsweetened cocoa powder + 1 teaspoon baking powder + ⅛ teaspoon fine sea salt
  • Wet ingredients: In a larger bowl, beat the eggs and sugar until fluffy, about 4 minutes.
    3 large eggs + ⅔ cup granulated sugar
  • Add ricotta: Lower the speed, add ricotta, and the melted chocolate and butter mixture. Mix until smooth.
    1 cup full-fat ricotta + chocolate-butter mixture
  • Finish batter: Gradually, add the dry ingredients and the hot coffee and stir briefly and on low speed until just combined. Fold in the chocolate chips using the spatula.
    dry ingredients + hot coffee + ¼ cup dark chocolate chips
  • Bake chocolate ricotta cake: Pour the batter into the prepared pan and bake the cake for about 30 minutes or until a skewer inserted in the middle of the cake comes out clean.
  • Rest the cake for 15-20 minutes in the pan, then transfer it to a wire rack to cool completely.
  • Dust with a bit of confectioner's sugar before serving if desired.

Notes

  1. Measurements: I always recommend using a digital kitchen scale in baking; it guarantees the best results.
  2. Chocolate chips: You can use more – up to ½ cup – and also replace the dark chocolate chips with milk chocolate chips.

Nutrition

Serving: 1slice | Calories: 333kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 124mg | Potassium: 183mg | Fiber: 2g | Sugar: 18g | Vitamin A: 485IU | Vitamin C: 0.02mg | Calcium: 112mg | Iron: 2mg