Ricotta and Chocolate Cake
Indulge in the perfect harmony of creamy ricotta and rich dark chocolate with this luscious Ricotta and Chocolate Cake. Featuring a velvety texture and vibrant cocoa flavor, this homemade dessert is a delightful twist on classic chocolate cake recipes. The ricotta cheese adds a touch of sophistication, keeping the cake irresistibly moist, while bites of melted dark chocolate chips create an extra layer of decadence. Ideal for any occasion, this easy-to-follow, crowd-pleasing recipe takes just 20 minutes to prep before it bakes to perfection. Garnish with a light dusting of powdered sugar for an elegant finish, and serve it with your favorite coffee or tea to impress family and friends. This ricotta cake is the ultimate fusion of comfort and indulgence!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 large Eggs
- 1 teaspoons Vanilla extract
- 250 grams Ricotta cheese
- 150 grams Dark chocolate chips
- to taste Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch springform or round cake pan, then set it aside.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix well and set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, until fully incorporated. Stir in the vanilla extract.
Add the ricotta cheese to the wet mixture and beat until smooth and creamy.
Gradually add the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
Fold in the dark chocolate chips gently using a spatula, ensuring an even distribution throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it onto a wire rack to cool completely.
Dust the cooled cake with powdered sugar if desired before serving. Slice and enjoy!
Nutrition Facts
Calories |
3835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 482.6 g | 175% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 273.0 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1328 mg | 102% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
