Chocolate Ricotta Cake

slice of ricotta chocolate cake on a white plate.

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Ricotta Chocolate Cake is a deep, dark, decadent chocolate cake with a texture that's light and tender like cake and smooth and creamy like cheesecake. It's an easy one-bowl cake recipe that takes just minutes to stir together. Perfect one-layer chocolate cake for holidays, special occasions, or no reason at all.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American, Italian

Servings:

Calories: 435kcal

Author: Cara Lanz

Equipment

9-inch cake pan (at least 2 inches high) or 9-inch springform pan

Ingredients

3 large eggs, room temperature
1 ½ cups granulated sugar
16 oz. whole milk ricotta cheese, strained, room temperature
1 tablespoon pure vanilla extract
¾ cup unsalted butter, melted and cooled
1 ¼ cups all-purpose flour
½ cup cocoa powder
1 teaspoon instant espresso powder, optional
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups mini chocolate chips
powdered sugar, for dusting

Instructions

Preheat the oven to 350. Spray a 9-inch cake pan with 2" or higher sides or a 9-inch springform pan with nonstick cooking spray. Line with parchment paper and lightly spray the paper.
Beat the eggs with a whisk in a large mixing bowl. Add the sugar, ricotta, vanilla, and melted butter. Stir with a wooden spoon to break up the ricotta, then whisk until smooth.
Sift in the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt (or whisk them in a separate bowl). Mix until just combined. Add 1 cup of chocolate chips and stir until combined.
Pour the batter into the prepared pan and smooth out the top. Sprinkle the remaining ¼ cup of chocolate chips on top.
Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes back with moist crumbs (not wet batter). The internal temperature should be around 200. If needed, lightly cover the cake with foil during the last 10-15 minutes to keep the top from getting too dark.
Cool the cake in the pan on a wire rack for 20 minutes. Remove from pan and cool completely on a wire rack.
Dust the top with powdered sugar. If desired, serve with fresh whipped cream and sliced strawberries.

Notes

Strain the liquid from the ricotta in cheesecloth or paper towels for 20-30 minutes before you begin baking.
Use a baking pan no smaller than 9 inches with 2-inch sides.
If you don't want to cut a round of parchment paper for the bottom of the pan, wet it, crumple it up, shake out excess water, and press it into the pan. It molds easily and creates a cool crinkly edge!
The baking time will vary depending on the size and color of the pan. If using a dark pan, start checking on it early.

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