chocolate cake with ricotta cheese recipe

Written ByJenny Smyth Posted on
chocolate cake with ricotta cheese recipe
Jump to Recipe Jump to Video Print Recipe

The Best chocolate cake with ricotta cheese recipe

I’ve been making this chocolate cake with ricotta cheese recipe for years, and it’s always a hit with my family. The combination of moist chocolate cake and creamy ricotta cheese is a match made in heaven. I love how the ricotta cheese adds a subtle tanginess to the richness of the chocolate.

It’s perfect for special occasions like birthdays and holidays, but also works well for everyday meals. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. They’re always excited to see the finished product and can’t wait to dig in.

One of the best things about this recipe is that it’s relatively healthy compared to other chocolate cake recipes. The ricotta cheese adds protein and moisture, while the dark chocolate provides antioxidants and a deep flavor. I’ve even convinced my husband to eat a slice (or two) when he’s not looking for dessert, and he swears he can feel the health benefits working their magic.

My family’s love for this recipe has led me to make it for countless gatherings and events over the years, and it never fails to impress. Whether we’re celebrating a birthday or just need a quick dessert solution, this chocolate cake with ricotta cheese recipe is always a winner. I’ve experimented with different types of milk and sugar substitutes, but traditional whole milk and granulated sugar produce the best results.

The key to this recipe’s success lies in using high-quality ingredients and not overmixing the batter. This ensures that the cake remains moist and tender, while also providing a nice texture contrast from the creamy ricotta cheese.

Chocolate Cake with Ricotta Cheese

Chocolate Cake with Ricotta Cheese

4.8 from 1967 votes

This rich and moist chocolate cake uses ricotta cheese for a tender crumb and subtle creaminess. The ricotta adds a light tang that balances the deep cocoa flavor, making it a perfect dessert for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk ricotta cheese
1/2 cup milk

For the Glaze (optional)

1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9-inch round cake pan and line the bottom with parchment paper.
3In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, beat the sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
6Add the ricotta cheese and mix on low speed until combined.
7The batter may look slightly curdled, but that is normal.
8Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients.
9Mix on low speed just until incorporated, scraping down the sides as needed.
10Pour the batter into the prepared pan and spread evenly.
11Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
12Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
13For the glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.

🔧Equipment

9-inch round cake pan
Mixing bowls
Electric mixer
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 9g

📝Notes

For a richer flavor, use dark cocoa powder. The cake can be stored in an airtight container at room temperature for up to 3 days.

Watch Video Of How Chocolate Cake with Ricotta Cheese Works

To store this chocolate ricotta cake, let it cool completely then wrap it tightly in plastic wrap or keep it in an airtight container. It stays moist at room temperature for up to three days, or you can refrigerate it for up to a week. For longer storage, slice the cake and freeze the pieces in a freezer bag for up to three months.

When you are ready to serve, thaw slices at room temperature or warm them in the microwave for about 15 seconds. Reheating individual slices in the microwave for a few seconds brings back that fresh from the oven softness. You can also serve the cake cold or at room temperature.

It pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of raspberry sauce. This cake works well for family gatherings because it is easy to transport and everyone loves it. Whether you are celebrating a birthday or just having a quiet night in, this chocolate ricotta cake is always a good idea.

❓ Frequently Asked Questions About Chocolate Cake with Ricotta Cheese

Q: Can I use low-fat or non-fat ricotta cheese?

No, using low-fat or non-fat ricotta cheese will alter the flavor and texture of the cake. The fat content in regular ricotta cheese helps to keep the cake moist and provides a rich flavor.

Q: Can I replace the ricotta cheese with Greek yogurt?

While Greek yogurt can be used as a substitute, it won’t provide the same creamy texture as ricotta cheese. If you choose to use Greek yogurt, reduce the amount of milk called for in the recipe.

Q: How do I ensure that my cake doesn’t become too dense?

To prevent a dense cake, make sure not to overmix the batter after adding the wet ingredients. Also, don’t overbake; check for doneness at 45 minutes into baking time.

Q: Can I make this cake ahead of time?

This cake freezes beautifully; wrap it tightly in plastic wrap or aluminum foil before storing in an airtight container in your freezer.

Q: What type of cocoa powder should I use?

For an intense chocolate flavor, use Dutch-process cocoa powder instead of natural cocoa powder.

Similar Posts