This Chocolate Ricotta Cake combines the best of cheesecake and cake in one moist, rich dessert, packed with intense chocolate in every bite! It's a very easy recipe that tastes wonderful. Add a handful of mini semi-sweet chocolate chips on top for an even deeper chocolate flavor!

Slices of chocolate ricotta cake on their sides placed on white parchment paper and light pink background.

My fondness for ricotta cakes started with my Lemon Raspberry Ricotta Cake, then grew once I made my Chocolate Chip Ricotta Cake. Naturally, this next one had to go into my recipe box: the Chocolate Ricotta Cake! It really is that good. Trust me, you are going to love this cake!

This chocolate ricotta cake uses two kinds of chocolate in the batter: Dutch process cocoa powder and melted dark chocolate. If you top it with mini semi-sweet chocolate chips (which I highly suggest), that's technically three! It's very rich, chocolatey, moist, and simple to make. Enjoy!

Why You'll Love This Recipe

Simple ingredients. Most of what goes into this ricotta cake is pantry staples you probably already have on hand!
Great texture and flavor. This chocolate ricotta cake combines the best of cake and cheesecake, giving you a very moist cake! Add the deep chocolate flavor in every bite, and you and your guests will be thrilled!
Easy to make. There are no complicated steps here! Prep takes about 25 minutes or less. After 38-40 minutes of baking (plus some time to cool), you'll have a wonderful cake ready to enjoy!
Right for any occasion. Readers have told me they've baked my other ricotta cake recipes for birthdays, anniversaries, holidays, and whenever they had leftover ricotta on hand, so there's no single occasion for this one. Any reason to bake it is a good one!

Slices of chocolate ricotta cake topped with chocolate chips on white parchment paper and a small bowl of cocoa powder placed on a light pink tiled background.

What You'll Need

Although most of the ingredients for this double chocolate ricotta cake are pantry staples, I've added some notes below about a few that need a bit more explanation.

Bowls of different ingredients used to make chocolate ricotta cake on a white marbled background.

Dutch Process Cocoa Powder. This gives your chocolate ricotta cake its deep, rich chocolate flavor! I tested it with unsweetened cocoa powder, and you can definitely taste the difference. Dutch process is the better choice!
Dark Chocolate. I used a Lindt 78% dark chocolate bar, melted with unsalted butter. For good quality dark chocolate, Lindt, Ghirardelli, or Guittard are your best bets.
Whole Milk Ricotta Cheese. For the best texture and flavor, use only whole milk ricotta.

Measurements and step-by-step directions are in the recipe card below.

Steps for Making It

Here's a brief overview of how to make this easy chocolate ricotta cake. For the complete printable recipe, in US customary or metric measurements, see the recipe card below.

Melting a stick of butter and dark chocolate squares together in a large glass measuring cup on a white marbled background.

Step 1. Melt the chocolate and butter together. In the microwave, melt the chocolate and unsalted butter together on full power for 1 minute, then stir. Microwave again on full power for 45 seconds to 1 minute, then stir until smooth and well blended (Images 1 and 2). Set aside to cool slightly while you prepare the rest.

Recipe Tip: You can also melt the chocolate and butter together in a medium saucepan or double boiler over low heat until they're melted and smooth.

Small blue handle whisk resting in large glass bowl containing whisked flour, cocoa powder, sugar, baking powder, and salt on white marbled background.

Step 2. Whisk the dry ingredients. Combine the granulated sugar, all-purpose flour, Dutch process cocoa powder, baking powder, and salt. I suggest putting the sugar in the bowl first, then sifting in the flour and cocoa. Add the baking powder and salt, and whisk until well blended (Images 3 and 4).

Small light blue handle whisk mixing the eggs, ricotta cheese, and vanilla extract together in a large glass bowl on a white marbled background.

Step 3. Whisk the wet ingredients. Mix the eggs, whole milk ricotta, and vanilla extract until well combined. Whisk until smooth and light yellow (Images 5 and 6).

Stirring dry and wet ingredients together with a grey spatula in a glass mixing bowl on a white marbled background.

Step 4. Fold the dry mixture into the wet. Stir just until partially combined, then add the melted chocolate and butter mixture (Image 7). Stir until just combined (Image 8).

An unbaked and baked chocolate ricotta cakes in silver springform pans on white marbled background.

Step 5. Pour the batter into the prepared 9-inch springform pan. Sprinkle mini semi-sweet chocolate chips over the top, then bake for 38-40 minutes at 350°F, until a toothpick inserted in the center comes out clean (Images 9 and 10). A tiny bit of jiggle in the center is fine. If there's a lot of jiggle, bake another 3-5 minutes.

Substitutions

Below are tested substitutions for this double chocolate ricotta cake.

Dark Chocolate. I used 78% dark chocolate, but anything 70% and up works. The darker the chocolate, the richer the cake will taste.

Note that I did not test this recipe with any other flour, sugar, or egg substitutes.

Slices of chocolate ricotta cake on white parchment paper and a white marble cake plate placed on a pink tiled background with a glass of milk and small bowl of cocoa powder nearby.

Common Questions

Can I use unsweetened cocoa powder in place of Dutch-processed cocoa powder?

For the best results, use Dutch-processed cocoa powder. Unsweetened cocoa won't give you the same rich chocolate taste that Dutch process does!

What type of pan is needed?

You'll need a 9-inch springform pan for this recipe. Mine is a 9-inch x 3-inch Fat Daddio's springform pan, and I strongly recommend it along with their other cake pans!

What is the best way to store chocolate ricotta cake?

Store this cake in an airtight cake or dome container, or plate it and wrap it in plastic at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week.

If you made this Chocolate Ricotta Cake Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!