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Italian Chocolate Ricotta Cake

A rich and creamy dessert combining smooth ricotta cheese with cocoa powder, creating a light yet indulgent cake perfect for gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups ricotta cheese Ensure it's smooth and creamy.
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • Powdered sugar for dusting Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, add the ricotta cheese and granulated sugar. Beat them together until smooth and creamy.
  3. Add the eggs, one at a time, mixing well after each addition until fluffy.
  4. In another bowl, sift together the cocoa powder, baking powder, and salt. Gradually add this to the wet ingredients, stirring until just combined.
  5. Gently fold in the semi-sweet chocolate chips.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Dust with powdered sugar if using, slice, and serve.

Notes

For variations, you can use cottage cheese blended until smooth in place of ricotta. Avoid overmixing the batter once adding the dry ingredients to prevent a denser texture. Store in an airtight container in the refrigerator for up to 1 week or freeze for 3 months.