Fresh from the Kitchen: Recipes & Food Inspiration
- Choose Dutch-process cocoa and a dark chocolate bar for deep, balanced chocolate; espresso powder adds extra depth.
- Use whole-milk ricotta (full-fat) for a delicate, moist crumb, richer and less crumbly than part-skim.
- Use a 9-inch springform pan (10-inch ok; avoid 8-inch); bake 40 to 50 minutes and check doneness by gently wiggling the pan.
This chocolate ricotta cake comes together in about an hour with just 10 minutes of prep time! Whole milk ricotta gives this cake a soft, tender, and moist crumb while cocoa powder and semi-sweet chocolate pack in a rich, chocolatey flavor. This single-layer chocolate cake can be served as-is or with a dollop of whipped cream and fresh berries. It’s perfect for satisfying your cake craving without the worry of assembling layers.
Hey there, and welcome back, friends.
You are in for a treat!
Sometimes you just want a simple chocolatey cake! No layers, no having to frost it, just simple but big on flavor!
I could make a huge list of reasons why you should make this chocolate ricotta cake immediately, but besides it being a simple cake that takes 10 minutes to prep, the number one reason you need to make it is that it’s the kind of recipe you need in your back pocket when the chocolate craving hits!
A good chocolate cake flavor comes from carefully selected ingredients. I like to use Dutch-process cocoa powder and a dark chocolate bar to create a deep, rich chocolate base.
It’s important to use Dutch process cocoa here, since the recipe’s leaveners are specifically balanced for it. Natural cocoa powder won’t react the same way and can affect both the texture and rise of the cake.
This is no ordinary chocolate cake; it’s one made with whole-milk ricotta, to be exact! I’ve been busy in the kitchen testing which kind of ricotta would give it a moist crumb, and whole milk ricotta consistently produced a richer flavor versus part-skim ricotta.
So I highly recommend using the full-fat version for the best results. The ricotta keeps the cake delicate and moist.
You can melt the chocolate and butter using a traditional double boiler as I do in the instructions, but if you’re short on time, the microwave works perfectly well. Add both ingredients to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring between each, until fully melted.
You know I’m all about the flavor, and I’m always thinking of ways to add more. For an even more complex chocolate flavor, add a small amount of espresso powder. It makes a big difference. I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder added depth and produced a more balanced chocolate flavor.
Let’s talk about baking pans because they make a big difference. You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.
One easy way to tell if the cake is ready is to gently wiggle the pan. If the center still jiggles or wobbles, it needs a bit more time in the oven.
Sometimes life is busy, and we don’t have time or the energy to frost a whole cake. This cake is very forgiving. You can dress it up with a dollop of whipped cream and fresh berries for something a little more special.
This homemade chocolate cake is rich, moist, deeply chocolatey, and incredibly easy to pull together, which makes it one of those recipes I know you’ll come back to again and again.
Ingredients
- all-purpose flour
- Dutch process cocoa powder
- espresso powder
- baking powder
- sea salt
- semi-sweet baking chocolate, or dark chocolate
- unsalted butter
- a few large eggs
- whole milk ricotta cheese
- granulated sugar
- vanilla extract
- Optional for serving: whipped cream and fresh berries
How to Make Chocolate Ricotta Cake
Preheat the oven and grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper.
Sift the flour, cocoa powder, espresso powder, baking powder, and salt together into a bowl, then set it aside.
Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous.
Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium-low until fully combined and smooth. This takes about two minutes.
Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl.
Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.
Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing just the ring. Then, allow the cake to cool completely before serving.
Once cool, carefully separate the cake from the bottom of the pan and place it on a platter.
Serve slices with a dollop of whipped cream and a few fresh berries if desired.
How to Store
Store leftover chocolate cake in an airtight container and enjoy it within 2-3 days for the best flavor and texture.
More Chocolate Cake Recipes
What do you think of this delicious chocolate ricotta cake recipe? What would you serve with a slice of this? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Chocolate Ricotta Cake Recipe
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- 1 tablespoon espresso powder, optional
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 4 ounces semi-sweet baking chocolate, or dark chocolate, roughly chopped
- ¾ cup unsalted butter
- 3 large eggs, at room temperature
- 1 ½ cups whole milk ricotta cheese, at room temperature
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- Optional for serving: whipped cream and fresh berries
Instructions
- Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper.
- Sift together the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl. Set aside.
- Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous.
- Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium low until fully combined and smooth, about 1-2 minutes.
- Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl. Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.
- Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack for 15-20 minutes before removing just the ring. Then, allow the cake to cool completely before serving.
- Once cool, carefully separate the cake from the bottom of the pan and place it on a platter. Serve slices with a dollop of whipped cream and a few fresh berries if desired.
Notes
- Store leftover cake in an airtight container and enjoy within 2-3 days for the best flavor and texture.
- You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.
Recipe Tips and Testing Notes
- A quick way you can tell if the cake is fully baked or not is by giving the pan a gentle wiggle. If the center of the cake wobbles or jiggles, it’s not ready yet!
- I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder gave more depth of flavor and produced a more balanced chocolate flavor.
- During testing, whole milk ricotta yielded richer results and a less crumbly texture than part-skim ricotta. I highly recommend using whole milk ricotta for the best flavor and texture.
- Don’t skip out on sifting the dry ingredients! Cocoa powder and espresso powder tend to be lumpy, so sifting will result in a smoother batter.
- You can use semi-sweet baking chocolate or 4 ounces of a dark chocolate bar here. I do not recommend using chocolate chips or bittersweet chocolate.
- Make sure that your eggs and ricotta are at room temperature before making the cake batter. This will prevent the batter from seizing up once the melted butter and chocolate mixture are added and will allow the cake to bake and rise evenly in the oven.
Recommended Products
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Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 352Total Fat: 25gSaturated Fat: 15gUnsaturated Fat: 11gCholesterol: 103mgSodium: 323mgCarbohydrates: 21gFiber: 5gSugar: 1gProtein: 9g
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