Rich Chocolate Ricotta Cake
A decadent chocolate cake featuring creamy ricotta cheese that adds moisture and depth, perfect for any occasion.
Ingredients
Cake Ingredients
- 1.25 cups 1¼ cups (250 g) white granulated sugar
- 2 large 2 large eggs
- 0.75 cups ¾ cup (173 g) whole milk ricotta cheese
- 0.5 cups ½ cup (95 g) neutral oil or light olive oil
- 2 tsp 2 tsp vanilla extract
- 1 tsp 1 tsp ground cardamom
- 0.5 tsp ½ tsp fine sea salt
- 0.75 cups ¾ cup (67 g) Dutch-process cocoa powder (sifted if needed)
- 1.5 tsp 1½ tsp baking powder
- 0.5 tsp ½ tsp baking soda
- 1 cups 1 cup (128 g) all-purpose flour
- to taste Optional: powdered sugar for finishing Optional for dusting before serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare an 8x8-inch baking pan by greasing it and lining it with parchment paper, leaving overhang for easy lifting.
- In a large mixing bowl, beat together sugar and eggs until the mixture becomes light, slightly thick, and airy.
- Incorporate ricotta, oil, vanilla, cardamom, and salt, mixing until the batter is smooth and fully blended.
- Add cocoa powder and whisk until evenly combined and lump-free.
- Mix in baking powder and baking soda, then gently fold in the flour until no dry streaks remain.
- Transfer the batter into the prepared pan and level the surface evenly.
Baking
- Bake for 45–55 minutes, or until the cake is risen and a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for about 15 minutes, then lift it out using the parchment and place it on a rack to cool completely.
- Optionally dust with powdered sugar before serving.
Notes
Serve warm with vanilla ice cream or topped with whipped cream and berries for added flavor and aesthetics. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.