chocolate ricotta cake

This Chocolate Ricotta Cake is a cheesecake and cake all in one that&#039;s moist and rich, with an insane amount of chocolate flavor in each bite! It&#039;s a super easy recipe to make that tastes absolutely fantastic! Top it off with some mini semi-sweet chocolate chips for an even deeper chocolate flavor!

The Best Chocolate Ricotta Cake

3.5 oz Dark Chocolate Bar (70-78% cocoa)

Unsalted Butter (melted and cooled slightly)

Sugar

All-Purpose Flour

Dutch Processed Cocoa Powder

tsp Baking Powder

Salt

Large Eggs

Whole Milk Ricotta Cheese

tsp Vanilla Extract

Mini Semi-Sweet Chocolate Chips (optional, but highly recommended, topping)

Adjust the oven rack to the 2nd or 3rd (middle) spot and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray. Set to the side.

In a medium-sized microwaveable bowl, melt together the unsalted butter and bar of dark chocolate at full power for 1 minute, then stir. Microwave again at full power for 45 seconds to 1 minute, then stir until the mixture is well blended. Alternatively, you can melt the two together in a medium-sized saucepan over low heat until melted and mixed together. Set aside to cool slightly while you prepare the rest of the recipe.

Add the granulated sugar to a medium-sized mixing bowl, then sift in the all-purpose flour, dutch processed cocoa powder, baking powder, and salt. Then, whisk it all together. The sifting is optional, but highly recommended as it helps to incorporate all the ingredients.

In a separate large mixing bowl, whisk together the eggs, whole milk ricotta cheese, and vanilla extract until well combined. It should be smooth in texture and light yellow in color.

With a spatula, fold in the whisked dry ingredients until partially blended. Then, stir in the melted butter and chocolate mixture. The batter will be thick and on the heavier side but airy.

Transfer the batter into the prepared 9-inch springform pan and top with additional mini semi-sweet chocolate chips. Bake for 38-40 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean. The center may have a little jiggle to it—this is okay. A lot of jiggle, bake it for another 3-5 minutes.

Let the cake cool for at least 20 minutes before releasing it from the springform pan. Allow the cake to cool completely before serving.

Keep any leftover chocolate ricotta cake stored in an airtight container or plated and wrapped in plastic wrap at room temperature for up to 3 days. To keep it fresh longer, you can store the cake in the refrigerator for up to a week.

Delicious!  I made it in mini loaf pans so I could share its awesomeness!!  😊

Hi Jennifer! This cake looks amazing! Does the ricotta need to be drained or do you incorporate all the moisture? Thanks!

Just made this cake for a friend’s birthday and we loved it! It’s easy to make, really moist and delicious and surprisingly light. This one is a keeper!

https://www.youtube.com/watch?v=r9fdNWCxwNg

This Chocolate Ricotta Cake is a cheesecake and cake all in one. It's moist and rich, with an insane amount of chocolate flavor in each bite! It's a super easy recipe that tastes absolutely fantastic! Top it off with some mini semi-sweet chocolate chips for an even deeper chocolate flavor!

Full Printable Recipe ► https://beyondthebutter.com/chocolate-ricotta-cake/

Ingredients ►
  •  3.5 oz Dark Chocolate Bar (70-78% cocoa recommended)
  •  ¾ cup Unsalted Butter 
  •  1 1/2 cup Granulated Sugar
  •  1 1/4 cups All-Purpose Flour
  •  1/2 cup Dutch Processed 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

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#chocolatericottacake #ricottacake #chocolate #cake #beyondthebutter #desserts #dessert #dessertrecipes #chocolatecake #cakerecipes #ricottarecipes #chocolatechips

Chocolate Ricotta Cake!

Traditional Italian Chocolate Chip Ricotta Cake is easy to make and so flavorful. For a fluffy, not dense cake, be sure to cream the ricotta with the butter and sugar before adding the other ingredients.

Chocolate Chip Ricotta Cake

all purpose flour

baking powder

salt

unsalted butter, softened ((one stick))

sugar

container whole milk ricotta cheese

eggs

vanilla

chocolate chips

mini chocolate chips

butter, softened

Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use one tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around the pan, shaking out excess when coated. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and vanilla and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the mini chocolate chips.

Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.

For the topping, place one tablespoon of powdered sugar in a fine mesh sieve and shake on top of cake until cake is just covered. Sprinkle on two tablespoons of mini chocolate chips.

Delicious! As per usual with your recipes :)

Best recipe amazing! Very easy to make and delicious. I made this for my father-in-law for his 70th birthday he loved it!

I made this for Easter and everyone loved it! 

I followed recipe exactly. I made it a day ahead and put in refrigerator. Later I cut a sliver so I could taste before I served it to guests. I was a bid concerned over how dense it was. I was expecting something else. It tasted delicious but the texture worried me. 

I set it out to room temp several hours before serving. I lightly blotted the top before dusting with powdered sugar. Topped each slice with a swirl of whipped cream and served with mixed berries, it was amazing!

What an amazing cake! Inspired by some of the comments, I too added amaretto extract and served with a handful of crushed (roasted &amp; salted) pistachios atop. Absolutely divine!

My friend made this for me and it was delicious! I asked for her recipe and she sent me here 😊 I wonder what flavor variations would work… sub lemon zest for the chocolate…?

My family loves this cake.  It is so easy to make but looks and tastes so special!!

Loved this cake!  I added some lemon zest and 1/4 tsp of rum flavoring.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621354152/hhc7nqdhmfqnklpoukh1.mp4

Traditional Italian Chocolate Chip Ricotta Cake is the perfect dessert or snacking cake to have on hand. Made with ricotta cheese and mini chocolate chips, this simple cake is the best texture with so much flavor.

This chocolate ricotta cake is my Italian version of a classic single layer chocolate cake. Made with ricotta cheese and cocoa powder, this simple cake is perfect served with a dusting of powdered sugar and cup of coffee.

Chocolate Ricotta Cake

all purpose flour ((205 grams))

cocoa powder

baking soda

unsalted butter ((plus more for greasing the pan))

whole milk ricotta cheese ((drained if wet))

milk

Preheat oven to 350 degrees. Grease a 9-inch springform pan with butter and line with a parchment round; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.

In a separate large bowl, use a handheld mixer to beat together the granulated sugar and butter until light and fluffy, about 2 minutes. Add in the ricotta and blend for another 3-4 minutes then mix in the eggs, milk, and vanilla until well combined.

Pour the dry ingredients into the wet and mix until just combined, using a rubber spatula to scrape down the sides of the bowl making sure everything is incorporated.

Pour the batter into the prepared pan smoothing down the top of the pan. Place on center rack of preheated oven and bake for 55-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let cake cool in pan on wire rack for 10-15 minutes before removing the collar.

Once the cake has cooled completely, dust the top with powdered sugar, cut into slices and enjoy!

I made this last week exactly by the recipe and it came out amazing! I did realize that the butter had to be soft after I tried mixing it with the sugar so I nuked it for 20 seconds in the microwave. Everyone loved it! Thank you for a great recipe!

Instructions don’t note how soft the butter needs to be. I had a harder time mixing (never got light or fluffy) think it should have been soft but not melted?? Did not have whole milk and used 2% instead.  I also mistakenly remembered bake was supposed to be 50-55 so set timer for 50 min. Checked with toothpick and it was clean and did not want to overbake.  The very center sunk while cooling and when cut it was like lava cake in the center. It was delicious that way and the rest of the cake was perfect. I may try 55 min next time but honestly we all liked the center the way it turned out and I am worried the majority of cake would get overdone. Everyone loved this cake.

I made this for the first time today. It is wonderful! So moist and fluffy. I baked it for 50 minutes and it was perfect. My husband loved it also. This recipe is a keeper!

Top 3 chocolate ricotta cake recipes from across the web

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Chocolate Chip Ricotta Cake

Chocolate Ricotta Cake

Top 3 chocolate ricotta cake recipes from across the web

The most viewed chocolate ricotta cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Best Chocolate Ricotta Cake

Chocolate Chip Ricotta Cake

Chocolate Ricotta Cake

The most viewed chocolate ricotta cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine