This Chocolate Ricotta Cake is a cheesecake and cake all in one that’s moist and rich, with an insane amount of chocolate flavor in each bite! It’s a super easy recipe to make that tastes absolutely fantastic! Top it off with some mini semi-sweet chocolate chips for an even deeper chocolate flavor!
My love for ricotta cake recipes began with my Lemon Raspberry Ricotta Cake. It grew even deeper when I added my Chocolate Chip Ricotta Cake. So, I was inevitably adding this next one to my recipe box—the Chocolate Ricotta Cake! And my word, it is incredibly good! Seriously, you will love this cake!
This chocolate ricotta cake recipe has not one, but two types of chocolate mixed into the batter—dutch process cocoa powder and melted dark chocolate. Technically, you have three types if you top this chocolate cake off with some mini semi-sweet chocolate chips (which I highly recommend)! It’s ultra-rich, chocolatey, moist, and super easy to make! Enjoy!
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients. Most of the ingredients needed for this ricotta cake are pantry staples you likely already have in your kitchen!
- Incredible texture and taste. The texture of this chocolate ricotta cake combines the best of a cake and cheesecake in one, giving you a super moist cake! Add to that the rich chocolate flavor in each bite, and you and your guests will be in heaven!
- Easy to make. No overcomplicated steps here! This chocolate cake takes about 25 minutes or less to prep. Then, after 38-40 minutes of baking (and some time for it to cool down), you’ll have an insanely good cake ready to enjoy!
- Perfect for any occasion. Beyond the Butter® readers have told me they’ve made my other ricotta cake recipes for birthday celebrations, anniversaries, holidays, and whenever they’ve had leftover ricotta cheese on hand, so there is no one occasion. Any reason to make this is a good one!
Ingredients
While the following ingredients used to make this double chocolate ricotta cake recipe include many pantry staples, I’ve included some notes below about a few of them that require a little explanation.
- Dutch Process Cocoa Powder. This will give your chocolate ricotta cake its deep, rich chocolate flavor! I tested this with unsweetened cocoa powder and you can definitely tell a difference—dutch process is the best way to go!
- Dark Chocolate. I used a Lindt 78% dark chocolate bar, which gets melted with unsalted butter. Good quality dark chocolate like Lindt, Ghirardelli, or Guittard is best.
- Whole Milk Ricotta Cheese. I recommend only using whole milk ricotta cheese for the best texture and taste.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a brief overview of how to make this easy chocolate ricotta cake. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Step 1. Melt the chocolate and butter together. Using the microwave, melt the chocolate and unsalted butter together at full power for 1 minute, then stir. Microwave again at full power for 45 seconds to 1 minute, then stir until the mixture is well blended and smooth (Images 1 and 2). Set aside to cool slightly while you prepare the rest of the recipe.
Recipe Tip: Alternatively, you can melt the chocolate and unsalted butter together in a medium-sized saucepan or double boiler over low heat until melted and smooth in texture.
Step 2. Whisk the dry ingredients together. This includes granulated sugar, all-purpose flour, dutch process cocoa powder, baking powder, and salt. I recommend adding the granulated sugar to the bowl first, sifting in your all-purpose flour and dutch process cocoa powder second. Then add the baking powder and salt and whisk it together until well blended (Images 3 and 4).
Step 3. Whisk the wet ingredients together. This step involves mixing the eggs, whole milk ricotta cheese, and vanilla extract until they are well combined. Whisk everything together until the mixture is smooth in texture and light yellow in color (Images 5 and 6).
Step 4. Fold the dry ingredients into the wet mixture. Stir only until the mixture is partially combined, then add in the melted chocolate and butter mixture (Image 7). Stir until it’s just combined (Image 8).
Step 5. Transfer batter to prepared 9-inch springform pan. Top the chocolate ricotta cake batter with mini semi-sweet chocolate chips, then bake for 38-40 minutes at 350°F or until a toothpick inserted into the center comes out clean (Images 9 and 10). If the center of the cake has a tiny bit of jiggle to it, this is okay. A lot of jiggle—bake for another 3-5 minutes.
Substitutions
Below are tested substitutions that can be made to this double chocolate ricotta cake recipe.
- Dark Chocolate. I used 78% dark chocolate, but you can use 70% and above. The darker the chocolate, the richer your chocolate cake will taste.
Please note that I did not test this recipe using any additional flour, sugars, or egg substitutions.
Recipe FAQs
For the best results, it’s better to use Dutch-processed cocoa powder. Unsweetened cocoa powder won’t give you that same rich, chocolatey taste that dutch process can!
You will need a 9-inch springform pan for this chocolate ricotta cake recipe. Mine is a 9-inch x 3-inch Fat Daddio’s springform pan, and I highly recommend it along with their other cake pans!
This chocolate ricotta cake can be stored in either an airtight cake/dome container or plated and wrapped in plastic at room temperature for up to 3 days. To keep it fresh longer, you can store the cake for up to a week in the refrigerator.
If you tried this Chocolate Ricotta Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
The Best Chocolate Ricotta Cake
Equipment
- Microwaveable Bowls or a double broiler or heavy saucepan
Ingredients
- 3.5 oz Dark Chocolate Bar (70-78% cocoa)
- ¾ cup Unsalted Butter, melted and cooled slightly
- 1 1/2 cup Granulated Sugar
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Dutch Processed Cocoa Powder
- 2 1/4 tsp Baking Powder
- 1 tsp Salt
- 3 Large Eggs
- 1 1/2 cups Whole Milk Ricotta Cheese
- 3 tsp Vanilla Extract
- 1/2 cup Mini Semi-Sweet Chocolate Chips, optional, but highly recommended, topping
Instructions
- Adjust the oven rack to the 2nd or 3rd (middle) spot and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray. Set to the side.
- In a medium-sized microwaveable bowl, melt together the unsalted butter and bar of dark chocolate at full power for 1 minute, then stir. Microwave again at full power for 45 seconds to 1 minute, then stir until the mixture is well blended. Alternatively, you can melt the two together in a medium-sized saucepan over low heat until melted and mixed together. Set aside to cool slightly while you prepare the rest of the recipe.¾ cup Unsalted Butter, 3.5 oz Dark Chocolate Bar (70-78% cocoa)
- Add the granulated sugar to a medium-sized mixing bowl, then sift in the all-purpose flour, dutch processed cocoa powder, baking powder, and salt. Then, whisk it all together. The sifting is optional, but highly recommended as it helps to incorporate all the ingredients.1 1/2 cup Granulated Sugar, 1 1/4 cups All-Purpose Flour, 1/2 cup Dutch Processed Cocoa Powder, 2 1/4 tsp Baking Powder, 1 tsp Salt
- In a separate large mixing bowl, whisk together the eggs, whole milk ricotta cheese, and vanilla extract until well combined. It should be smooth in texture and light yellow in color.3 Large Eggs, 1 1/2 cups Whole Milk Ricotta Cheese, 3 tsp Vanilla Extract
- With a spatula, fold in the whisked dry ingredients until partially blended. Then, stir in the melted butter and chocolate mixture. The batter will be thick and on the heavier side but airy.
- Transfer the batter into the prepared 9-inch springform pan and top with additional mini semi-sweet chocolate chips. Bake for 38-40 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean. The center may have a little jiggle to it—this is okay. A lot of jiggle, bake it for another 3-5 minutes.1/2 cup Mini Semi-Sweet Chocolate Chips
- Let the cake cool for at least 20 minutes before releasing it from the springform pan. Allow the cake to cool completely before serving.
- Keep any leftover chocolate ricotta cake stored in an airtight container or plated and wrapped in plastic wrap at room temperature for up to 3 days. To keep it fresh longer, you can store the cake in the refrigerator for up to a week.
Video
Notes
- For the best results, it’s better to use Dutch-processed cocoa powder. Unsweetened cocoa powder won’t give you that same rich, chocolatey taste that dutch process can!
- You can melt the chocolate and unsalted butter together in a medium-sized saucepan or double boiler over low heat until melted and smooth in texture.
- The mini semi-sweet chocolate chips are an optional topping, but I highly recommend topping your cake off with some!
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
I usually bake my chocolate cake with olive oil and it is very moist. Would you recommend replacing the butter with he same quantity of oil?
Hi, Claudia! I didn’t test this recipe using olive oil so I can’t say how it would turn out or if it should be a 1:1 substitution. If you try it though, please let me know how it turns out!
Hi, you list parchment paper on the list of ingredients it not in the directions. Should I use the paper?
Hi Enid! The parchment paper was listed in error so I removed it from the list of equipment. Thanks for catching that!
Hi, how might you adapt this recipe to make mini cupcakes? Would you decrease the oven temperature and baking time?
I didn’t test this recipe as cupcakes, but you could try reduce the baking time to 16-18 minutes. I’d start testing them at the 16 minute mark with a toothpick or cake tester. The baking temperature would remain the same. Would love to hear how they turn out!
I made this two days ago and it’s delicious. It’s deeply chocolate, moist, and rich, like a brownie but softer. FYI, I used a dark nonstick springform pan and baked it for about 42 minutes, I think. I am definitely saving this recipe.
I’m so glad you enjoyed the recipe, Christina! Thank you for the review and notes!
I would give this cake 10 stars if I could!! I love the richness of this cake without the hassle of layers. I topped our cake with a chocolate ganache, and it was heavenly. ❤️❤️❤️
The chocolate ganache sounds perfect! Thank you so much for making this cake and for taking the time to leave feedback!
Can this cake be baked in a Bundt pan?
If so how long?
I never tested this recipe using a bundt pan, so I can’t say for certain how it would turn out or what the recommended baking temp/times would be.