The Best Chocolate Ricotta Cake
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!
Servings: 12 slices
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
Calories: 427kcal | Carbohydrates: 48g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 319mg | Potassium: 178mg | Fiber: 3g | Sugar: 32g | Vitamin A: 557IU | Calcium: 131mg | Iron: 2mg