This Chocolate Ricotta Cake blends the creamy richness of a cheesecake with the tender crumb of a cake. Each slice is intensely chocolatey and satisfyingly moist. The recipe is straightforward and yields a dessert that tastes far more complicated than it is to make. For extra chocolate depth, sprinkle mini semi‑sweet chocolate chips on top before baking.
My affection for ricotta-based cakes started with a bright Lemon Raspberry Ricotta Cake and grew with a Chocolate Chip Ricotta Cake. This Chocolate Ricotta Cake was the next natural addition to my recipe collection, and it does not disappoint. It’s indulgent without being fussy, and the texture is a delightful cross between classic cake and creamy cheesecake.
The batter features two chocolates: dutch‑process cocoa powder and melted dark chocolate. Add mini semi‑sweet chocolate chips on top and you effectively get a third type of chocolate, which I highly recommend for an even richer finish. The cake is ultra‑rich, deeply chocolatey, moist, and simple to prepare.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- How to Make the Recipe
- Substitutions
- Recipe FAQs
- The Best Chocolate Ricotta Cake Recipe
- Must Try Chocolate Desserts!
Why You’ll Love This Recipe
- Simple ingredients. Most components are pantry staples you likely already have on hand.
- Wonderful texture and flavor. The cake combines the silky density of ricotta with the lightness of cake, resulting in a moist, tender crumb and concentrated chocolate taste.
- Quick and easy. Prep takes about 25 minutes; bake time is roughly 38–40 minutes. With cooling, the total time is about an hour—very manageable for a special dessert.
- Versatile for any occasion. This cake suits birthdays, holidays, or just a weekend treat when you have ricotta to use up.
Ingredients
This double‑chocolate ricotta cake relies mostly on common ingredients. A few items are worth noting for the best result:
- Dutch‑process cocoa powder. This gives the cake a deeper, richer chocolate flavor than natural unsweetened cocoa.
- Dark chocolate. Use a good quality bar (70–78% cocoa) and melt it with butter for a glossy, intense chocolate base.
- Whole‑milk ricotta cheese. Whole‑milk ricotta provides the best texture and flavor; it keeps the cake creamy and tender.
See the recipe card below for exact quantities and full instructions.
How to Make the Recipe
Below is a concise overview of the process. For the printable recipe card with measurements in US customary or metric units, see the recipe section below.
Step 1 — Melt chocolate and butter. Melt the dark chocolate and unsalted butter together, either in the microwave in short bursts stirring between each, or over low heat in a double boiler. Set aside to cool slightly.
Tip: A double boiler or heavy saucepan over low heat works well if you prefer not to use a microwave.
Step 2 — Combine dry ingredients. In a bowl, combine granulated sugar, all‑purpose flour, dutch‑process cocoa powder, baking powder, and salt. Sifting the flour and cocoa into the sugar helps ensure even distribution and a smooth batter.
Step 3 — Whisk wet ingredients. In a separate bowl whisk together eggs, whole‑milk ricotta, and vanilla until smooth and slightly pale in color.
Step 4 — Combine batter. Fold the dry mixture into the ricotta mixture until partially combined, then stir in the melted chocolate and butter until just incorporated. The batter will be relatively thick but still airy.
Step 5 — Bake. Transfer the batter to a prepared 9‑inch springform pan, top with mini semi‑sweet chocolate chips if desired, and bake at 350°F for 38–40 minutes or until a toothpick inserted into the center comes out clean. A slight jiggle in the center is fine; if it’s very wobbly, bake an additional 3–5 minutes. Let the cake cool for at least 20 minutes before releasing from the pan and allow it to cool completely before serving.
Substitutions
Tested substitutions:
- Dark chocolate: Use a dark chocolate bar in the 70–78% range. A higher percentage yields a richer, less sweet cake.
Note: other ingredient substitutions (flour, sugar, or eggs) were not tested for this recipe.
Recipe FAQs
Dutch‑process cocoa gives a deeper, smoother chocolate flavor. Unsweetened (natural) cocoa will still work but the result will be less rich and slightly more acidic in flavor.
A 9‑inch springform pan is recommended to make removing the cake easy and clean.
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week to prolong freshness.
If you try this Chocolate Ricotta Cake, please leave a star rating and share your thoughts in the comments. Thanks for reading!
The Best Chocolate Ricotta Cake
Equipment
- 9‑inch springform pan
- Microwaveable bowls or double boiler
- Spatulas and whisks
- Flour‑based baking spray
Ingredients
- 3.5 oz dark chocolate bar (70–78% cocoa)
- 3/4 cup unsalted butter, melted and cooled slightly
- 1 1/2 cups granulated sugar
- 1 1/4 cups all‑purpose flour
- 1/2 cup dutch‑process cocoa powder
- 2 1/4 tsp baking powder
- 1 tsp salt
- 3 large eggs
- 1 1/2 cups whole‑milk ricotta cheese
- 3 tsp vanilla extract
- 1/2 cup mini semi‑sweet chocolate chips (optional, for topping)
Instructions
- Position oven rack in the middle and preheat to 350°F. Generously spray a 9‑inch springform pan with a flour‑based baking spray and set aside.
- In a microwaveable bowl, melt the unsalted butter and dark chocolate together in 1‑minute bursts, stirring between each, until smooth. Alternatively, melt in a saucepan over low heat. Set aside to cool slightly.
- Add granulated sugar to a medium mixing bowl, then sift in the flour and dutch‑process cocoa powder. Add baking powder and salt, and whisk until well combined.
- In a separate large bowl, whisk together the eggs, ricotta, and vanilla until smooth and slightly pale.
- Fold the dry ingredients into the ricotta mixture until partially combined, then stir in the melted chocolate and butter. The batter will be thick and airy.
- Transfer the batter to the prepared springform pan and sprinkle with mini chocolate chips if using. Bake 38–40 minutes at 350°F, or until a toothpick comes out clean. A small amount of jiggle in the center is acceptable; if it’s very jiggly, bake 3–5 more minutes.
- Allow the cake to cool at least 20 minutes before removing the springform ring. Cool completely before slicing and serving.
- Store leftovers in an airtight container at room temperature up to 3 days, or refrigerate up to one week.
Notes
- For the richest chocolate flavor use Dutch‑processed cocoa powder.
- You can melt the chocolate with butter in a saucepan or double boiler over low heat instead of a microwave.
- Mini semi‑sweet chocolate chips on top are optional but recommended.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.
Must Try Chocolate Desserts!
Small Flourless Chocolate Cake
Hot Fudge Chocolate Pudding Cake
Better Than Box Mix Fudgy Brownies
