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 would like to add a banana or 2 to the cake, should I add more flour?
Hi Cathy, I never tested the recipe with any bananas so I wouldn’t be able to say how much flour or how many bananas to add.
I took my cake out of the oven when the toothpick came out clean, and then the cake fell in the middle. We live at 7,000 ft elevation in Colorado. Any suggestions for how to alter the recipe for elevation?
Hi Rich, I’m so sorry that happened with the cake! Unfortunately, I don’t have any experience with baking at higher altitudes due to living on the east coast (PA). I did a quick online search though and Denver Living Magazine has some good baking tips you can try.
My troubleshooting thoughts (if it’s not altitude-related) are it’s possible the melted butter / chocolate mixture was still too warm when it was mixed in or the batter was over mixed. I always tell people, too, to make sure they use an oven thermometer too because most ovens are never at the temperature it says it’s preheated to right away. And my last tip is to use chocolate that melts well, like Lindt or Ghirardelli. A thinner melted chocolate helps with this recipe.
I hope these help! Please feel free to reach out again if you have more questions!
Delicious and moist!
Made the cake with cup to cup King Arthur gluten free flour and my guests had no idea it was gluten free.
One suggestion is drain the ricotta if it appears very wet. I did not and my cake took about 10 more minutes to fully bake but still came out a crowd pleaser!
I’m so glad you and your guests enjoyed the recipe! Thank you for your feedback as well!
Made this cake because I had ricotta to use up and so glad I did! It was chocolately with a subtle creaminess but light! Directions were easy to follow! I did bake the cake for about 10 minutes longer probably due to a variance in oven temperature but I will make again for sure!! Thank you for the recipe 🙂
Thank you so much for making it and for leaving this review!
Hi Jennifer –
Greetings from the other side of the planet – Brisbane, Australia here!
I was craving cake late this afternoon. Preferably chocolate. And I had some ricotta in the fridge. So did a google – and came across this recipe and your site…
To say this cake was a success in an understatement.
Holy cow! It’s fantastic! (And that’s in spite of not being able to wait until it was completely cold before giving in to temptation. I suspect it’ll be even nicer tomorrow at room temperature!)
Made it as per your directions with only two slight variations:
I discovered I was nearly out of cocoa powder and only had just over half the amount specified – and it’s still delicious! – but will make sure I’ve the correct amount next time.
I also have an aversion to chocolate chips.
I dislike them because I’ve found so many of them in commercial cakes, muffins, cookies, etc over the years were just vaguely sweet and tasteless and more like blobs of brown candle wax in consistency. Yuck.
So I chopped the leftover chunk from the block of chocolate I’d melted with the butter earlier to use as topping – and also scattered a tablespoon of cocoa nibs on as well. Can recommend! Looked and tasted great – and the satisfying little bursts of crunch from the cocoa nibs were a great contrast.
This is gonna become a go-to – thank you so much!
Now, I’m off to explore the recipes on your website some more…
Hi Ron! This was such a lovely comment to read, thank you so much. I’m so glad you enjoyed the cake and appreciate you noting your variations!
Delicious! I made it in mini loaf pans so I could share its awesomeness!! 😊
I’m so glad you enjoyed the recipe, Elaine! Love that you made them in mini loaf pans too!
My wife accidentally bought low fat ricotta, I’m trying to find a recipe to use it, how would that affect this cake?
It would just give a less richer cake (because there’s less fat) and possibly change the texture of it slightly. If you try it with the low fat ricotta, I would love to know how it turned out!
Hi Jennifer! This cake looks amazing! Does the ricotta need to be drained or do you incorporate all the moisture? Thanks!
Hi! No, it does not need to be drained.
Could I substitute almond milk ricotta?
I didn’t test the recipe using almond milk ricotta, but you could certainly try it out.
Just made this cake for a friend’s birthday and we loved it! It’s easy to make, really moist and delicious and surprisingly light. This one is a keeper!
I’m so glad everyone enjoyed the cake, Karen! Thank you for making it and for the review!