Italian Chocolate and Ricotta Cake

Okay, you have to try this cake. It’s rich, super creamy, and oh-so chocolatey. Trust me, one bite and you’ll be in dessert heaven.

What I love about this cake is how soft and smooth it feels, thanks to the ricotta. The chocolate is deep and yummy, but it’s not too heavy. It’s like the perfect balance of rich and light.

Every time I make this, people can’t stop talking about it. It looks fancy, but it’s actually really easy to whip up. You’ll totally want to make this again, I promise.

So, what do you say? Let’s jump into this recipe and make some magic in the kitchen!

Why You’ll Love This Recipe

• Authentic Italian Flavor: Inspired by traditional Italian baking with a luxurious chocolate twist.
• Moist & Creamy: The ricotta cheese keeps the cake incredibly soft and tender.
• Easy to Make: Simple ingredients and straightforward steps make this a no-fuss dessert.
• Perfect for Any Occasion: Great for birthdays, holidays, or just an afternoon indulgence.
• No Frosting Needed: This cake is so rich and flavorful, it shines on its own.

What You Need to Know Before You Start

Prep & Cook Time

• Prep Time: 20 minutes
• Bake Time: 45-50 minutes
• Total Time: About 1 hour 10 minutes

Servings

This recipe makes one 9-inch cake, perfect for 8-10 servings.

Difficulty

Easy! No special skills are required, and it’s perfect for both beginners and experienced bakers.

Required Kitchen Tools

Before you start, make sure you have these kitchen tools:
✔️ Mixing Bowls – For combining ingredients.
✔️ Hand or Stand Mixer – To beat the eggs and mix everything smoothly.
✔️ 9-inch Springform Pan – For easy cake removal.
✔️ Double Boiler or Microwave-Safe Bowl – To melt the chocolate.
✔️ Whisk & Spatula – For mixing and folding ingredients.
✔️ Sifter – To ensure a smooth batter.

Key Ingredients for Italian Chocolate and Ricotta Cake

Here’s what you’ll need (exact measurements are in the recipe card at the end):

• Ricotta Cheese – The star of the cake, adding a light, creamy texture.
• Dark Chocolate (52% cocoa) – For deep, rich chocolate flavor.
• Eggs + Egg Yolk – Room temperature for better incorporation.
• Granulated Sugar – Adds sweetness and enhances texture.
• Butter (softened) – For extra richness and moisture.
• Pastry or Cake Flour – Creates a delicate crumb.
• Baking Powder – Helps the cake rise properly.
• Vanilla Extract – Adds warmth and depth.
• Salt – Enhances all the flavors.

How to Make Italian Chocolate and Ricotta Cake: Step-by-Step Instructions

1. Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch springform pan with butter and lightly dust it with flour or line it with parchment paper for easy removal.

2. Melt the Chocolate

• Break the dark chocolate into pieces and melt it using a double boiler or in the microwave in 30-second intervals, stirring after each, until smooth.
• Set aside to cool slightly while you prepare the rest of the batter.

3. Cream Butter, Sugar, and Ricotta

• In a large mixing bowl, use a hand or stand mixer to beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
• Add the ricotta cheese and continue to mix until smooth and creamy.

4. Add Eggs and Flavorings

• Add the eggs and egg yolk, one at a time, mixing well after each addition.
• Stir in the vanilla extract and a pinch of salt for balance.

5. Combine Chocolate and Flour

• Slowly pour the melted chocolate into the batter and mix until fully combined.
• In a separate bowl, sift together the pastry/cake flour and baking powder.
• Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix!

6. Bake the Cake

• Pour the batter into the prepared springform pan and smooth the top with a spatula.
• Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).

7. Cool and Serve

• Allow the cake to cool in the pan for 15 minutes, then carefully remove the springform ring.
• Transfer the cake to a wire rack to cool completely before slicing.

How to Serve Italian Chocolate and Ricotta Cake

This cake is rich and decadent on its own, but here are some ideas to make it even more special:

• Dust with Powdered Sugar: A light sprinkle adds a beautiful, classic finish.
• Add Fresh Berries: Serve with raspberries, strawberries, or blueberries for a burst of freshness.
• Whipped Cream or Mascarpone: A dollop of lightly sweetened whipped cream or mascarpone takes it to the next level.
• Espresso Pairing: Enjoy a slice with a strong espresso or cappuccino for the perfect Italian experience.
• Chocolate Drizzle: Drizzle melted dark chocolate over the top for an extra indulgent touch.

Storing Italian Chocolate and Ricotta Cake

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration: For longer storage, keep it in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
• Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before enjoying.

Variations for Italian Chocolate and Ricotta Cake

• Add Orange Zest: Stir in 1 tablespoon of orange zest for a citrusy twist that complements the dark chocolate beautifully.
• Use Different Chocolate: Try milk chocolate for a sweeter flavor or extra dark chocolate (70% cocoa) for a more intense, bittersweet taste.
• Make It Gluten-Free: Substitute the pastry flour with your favorite gluten-free flour blend.
• Add Nuts: Fold in chopped hazelnuts or almonds for added crunch and nutty flavor.
• Spice It Up: Add a pinch of cinnamon or espresso powder to the batter for extra depth.

Tips & Tricks for Success

• Use High-Quality Chocolate: The better the chocolate, the richer the flavor. Aim for at least 52% cocoa for that deep, intense taste.
• Drain the Ricotta: If your ricotta is very watery, drain it using a fine mesh strainer or cheesecloth for 15-20 minutes to prevent a soggy cake.
• Room Temperature Ingredients: Make sure your eggs, ricotta, and butter are at room temperature for a smoother, creamier batter.
• Don’t Overbake: The cake should be moist in the center. Check with a toothpick after 45 minutes—if it comes out with a few moist crumbs, it’s perfect!
• Cool Before Slicing: Let the cake cool completely before slicing to ensure it holds its shape and the flavors meld perfectly.

Nutrition (Per Serving)

Nutrient	Amount (per slice)
Calories	320 kcal
Carbohydrates	28g
Protein	8g
Fat	20g
Saturated Fat	12g
Fiber	2g
Sugar	18g
Sodium	120mg

Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Conclusion

This Italian Chocolate and Ricotta Cake is everything you want in a dessert—rich, moist, and indulgently chocolatey with a light, creamy texture from the ricotta. It’s simple to make but feels like a special treat every time you serve it. Whether you’re sharing it with friends over coffee or enjoying a slice all to yourself, this cake is sure to become a new favorite in your dessert lineup.

Italian Chocolate and Ricotta Cake FAQs

1. Can I substitute the ricotta cheese?
You can use mascarpone or cream cheese as a substitute, but the texture will be slightly different. Ricotta gives the cake its signature lightness.

2. Why did my cake turn out dense?
Overmixing the batter or using cold ingredients can make the cake dense. Ensure ingredients are at room temperature and fold gently when combining.

3. Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors meld. Store it in an airtight container at room temperature or refrigerate.

4. How do I know when the cake is done?
Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter.