Moist Chocolate Ricotta Cake (Easy One-Bowl Recipe)

This moist, fudgy Chocolate Ricotta Cake is made with whole milk ricotta and dark cocoa powder and ready in 1 hour. The ricotta gently melts into the batter as it bakes, leaving behind a beautifully dense and velvety crumb. I often bake this whenever I have leftover cheese from making baked ziti.

Why This Classic Works

I always used to struggle with dry chocolate cakes until I started adding dairy to the batter. Ricotta adds an incredible amount of moisture without weighing down the crumb.

My biggest mistake early on was using skim ricotta, which made the cake rubbery. Using whole milk ricotta provides the exact fat content needed for a rich, tender texture.

Chocolate Ricotta Cake Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup whole milk ricotta cheese
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips (optional)

How To Make Chocolate Ricotta Cake

1. 1. Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. 2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. 3. Cream the butter and sugar: Beat the softened butter and sugar until light and fluffy, which takes about three minutes.
4. 4. Add eggs and wet ingredients: Beat in the eggs one at a time, then mix in the ricotta cheese and vanilla extract until smooth.
5. 5. Combine wet and dry: Gradually fold the dry flour mixture into the wet ingredients until just combined.
6. 6. Bake the cake: Pour the batter into the prepared pan and bake for 45 to 50 minutes until a toothpick comes out mostly clean.

Recipe Tips

• Use whole milk ricotta: Skim versions lack the necessary fat and will result in a drier, rubbery cake.
• Room temperature eggs: Cold eggs will cause the butter to seize and ruin your smooth batter.
• Do not overmix: Once the flour is added, fold gently to prevent a tough and dense crumb.

What To Serve With Chocolate Ricotta Cake

Serve this dense cake with a generous dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. Fresh raspberries or sliced strawberries also cut through the richness nicely.

How To Store

Store leftover cake in an airtight container in the refrigerator for up to five days. You can also freeze individual slices wrapped tightly in plastic wrap for up to three months. Let slices come to room temperature before eating.

FAQs

Can I use a different cheese?

Mascarpone is a good substitute, though it is richer and will make the cake heavier. Cream cheese also works but changes the flavor profile slightly.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if your baking powder is expired. Always check your leavening agents before baking.

Should I drain the ricotta?

If your ricotta is extremely watery, strain it through a fine mesh sieve for thirty minutes. Standard tub ricotta usually does not need draining.

Nutrition

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 38g
• Protein: 7g

Chocolate Ricotta Cake

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Total time

1

minute

Dense, moist, and fudgy, this Chocolate Ricotta Cake relies on whole milk ricotta and dark cocoa powder for its rich crumb. Ready in one hour, this simple single-layer bake is a fantastic homemade dessert for busy weekends.

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs, room temperature

• 1 cup whole milk ricotta cheese

• 1 teaspoon vanilla extract

• 1/2 cup semi-sweet chocolate chips (optional)

Directions

• 1. Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
• 2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• 3. Cream the butter and sugar: Beat the softened butter and sugar until light and fluffy, which takes about three minutes.
• 4. Add eggs and wet ingredients: Beat in the eggs one at a time, then mix in the ricotta cheese and vanilla extract until smooth.
• 5. Combine wet and dry: Gradually fold the dry flour mixture into the wet ingredients until just combined.
• 6. Bake the cake: Pour the batter into the prepared pan and bake for 45 to 50 minutes until a toothpick comes out mostly clean.