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. Then it grew 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!
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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. This 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.
Quick 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 includes mixing the eggs, whole milk ricotta cheese, and vanilla extract together until it is well combined. Whisk everything together until it's 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 some mini semi-sweet chocolate chips, then bake for 38-40 minutes at 350ºF or until an inserted toothpick 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.
FAQ
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.
Must Try Chocolate Desserts
Looking for more chocolate dessert recipes? Try these:
I also recommend checking out my Triple Layer Chocolate Cake, Small Batch Chocolate Cupcakes, Double Chocolate Muffins, or my Dark Chocolate Macarons! They're all rich, decadent desserts that will knock the socks off of anyone you make them for!
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!
š Recipe
The Best Chocolate Ricotta Cake
Author: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 Ā½ cup Granulated Sugar
- 1 Ā¼ cups All-Purpose Flour
- Ā½ cup Dutch Processed Cocoa Powder
- 2 Ā¼ teaspoon Baking Powder
- 1 teaspoon Salt
- 3 Large Eggs
- 1 Ā½ cups Whole Milk Ricotta Cheese
- 3 teaspoon Vanilla Extract
- Ā½ 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 Ā½ cup Granulated Sugar, 1 Ā¼ cups All-Purpose Flour, Ā½ cup Dutch Processed Cocoa Powder, 2 Ā¼ teaspoon Baking Powder, 1 teaspoon 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 Ā½ cups Whole Milk Ricotta Cheese, 3 teaspoon 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.Ā½ 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.
Recipe 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
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Brooke says
Could I substitute almond milk ricotta?
Jennifer says
I didn't test the recipe using almond milk ricotta, but you could certainly try it out.
Karen says
Just made this cake for a friendās birthday and we loved it! Itās easy to make, really moist and delicious and surprisingly light. This one is a keeper!
Jennifer says
I'm so glad everyone enjoyed the cake, Karen! Thank you for making it and for the review!