Chocolate Ricotta Cake


Dive into the world of luxury with our Chocolate Ricotta Cake, a symphony of decadent chocolate and creamy ricotta. This dessert is a celebration of texture and flavor, delivering a delightful balance that will leave you craving more. Get ready to treat yourself to a slice of pure bliss!

Why We Love This Recipe:

✔️ Creamy Ricotta Magic: Adds moisture and a subtle, luxurious texture. ✔️ Intense Chocolate Goodness: A cocoa-infused masterpiece for true chocolate lovers. ✔️ Effortless Elegance: Impress your taste buds without breaking a sweat.


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup semisweet chocolate chips


Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, beat together ricotta cheese, softened butter, and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk.


Fold in the chocolate chips until evenly distributed.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


  • Dust the cooled cake with powdered sugar for a touch of elegance.
  • Experiment with dark chocolate chips for a richer flavor.


Q: Can I use part-skim ricotta? A: Yes, but whole milk ricotta contributes to a creamier texture.

Q: Can I make this gluten-free? A: Certainly, substitute all-purpose flour with a gluten-free flour blend.



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