Ricotta Chocolate Cake

This Ricotta Chocolate Cake recipe makes a moist, dense, yet surprisingly fluffy dessert! Ricotta cheese in a cake recipe may sound strange, but it is truly delicious. The more ricotta you add, the more it will resemble a classic pound cake.

Ingredients

Directions

  1. Butter the bottom and sides of a 9-inch round cake pan. Line with parchment paper.
  2. Preheat oven to 375 degrees.
  3. In a small pan, melt butter over low heat. Once melted, remove from heat and add oil. Set aside to cool.
  4. Place chocolate in small bowl and set over a pan to barely simmering water. Stir often as the chocolate melts, being careful not to splash water into chocolate. Remove from heat and allow to cool.
  5. With a mesh strainer above a medium bowl, sift together the flour, baking powder and salt.
  6. In a separate mixing bowl, beat the ricotta and sugar until smooth. Add eggs one at a time until each is thoroughly mixed in before adding the next.
  7. Drizzle in the butter mixture and continue beating until mixed well.
  8. Add in the sifted dry ingredients until combined.
  9. Dollop two-thirds of batter randomly in the prepared cake pan. Fold the melted chocolate into the remaining batter until fully mixed.
  10. Pour the chocolate batter in between the dollops of plain batter. With a spatula, swirl the batter several times to lightly mix the two batters. Smooth the top.
  11. Bake until lightly mounded or when a toothpick comes out clean, when poked in the middle of the pan. About 35-40 minutes.
  12. Allow to cool for about 15 minutes and flip onto a wire cooling rack.
  13. Dust the top with powdered sugar and serve.

Recipe and photos of this Ricotta Chocolate Cake courtesy of Bret Bannon from Bret’s Table.

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Ricotta Chocolate Cake

Ricotta Chocolate Cake

  • Author: Chef Bret Bannan | Bret’s Table

Description

This Ricotta Chocolate Cake recipe makes a moist, dense, yet surprisingly fluffy dessert! Ricotta cheese in a cake recipe may sound strange, but it is truly delicious. The more ricotta you add, the more it will resemble a classic pound cake.


Scale

Ingredients


Instructions

  1. Butter the bottom and sides of a 9-inch round cake pan. Line with parchment paper.
  2. Preheat oven to 375 degrees.
  3. In a small pan, melt butter over low heat. Once melted, remove from heat and add oil. Set aside to cool.
  4. Place chocolate in small bowl and set over a pan to barely simmering water. Stir often as the chocolate melts, being careful not to splash water into chocolate. Remove from heat and allow to cool.
  5. With a mesh strainer above a medium bowl, sift together the flour, baking powder and salt.
  6. In a separate mixing bowl, beat the ricotta and sugar until smooth. Add eggs one at a time until each is thoroughly mixed in before adding the next.
  7. Drizzle in the butter mixture and continue beating until mixed well.
  8. Add in the sifted dry ingredients until combined.
  9. Dollop two-thirds of batter randomly in the prepared cake pan. Fold the melted chocolate into the remaining batter until fully mixed.
  10. Pour the chocolate batter in between the dollops of plain batter. With a spatula, swirl the batter several times to lightly mix the two batters. Smooth the top.
  11. Bake until lightly mounded or when a toothpick comes out clean, when poked in the middle of the pan. About 35-40 minutes.
  12. Allow to cool for about 15 minutes and flip onto a wire cooling rack.
  13. Dust the top with powdered sugar and serve.

Notes

Recipe and photos of this Ricotta Chocolate Cake courtesy of Bret Bannon from Bret’s Table.

Keywords: Ricotta Chocolate Cake