Divine ricotta and chocolate cake: a soft, buttery delight with intense flavor

Divine ricotta and chocolate cake: a soft, buttery delight with intense flavor

This chocolate ricotta cake offers a lush texture and rich flavor, combining the creamy sweetness of ricotta with the deep, luxurious taste of chocolate. Without butter, this cake relies on sunflower oil and partially skimmed milk to achieve its moist and tender crumb. Each bite is topped with chocolate chips for an extra chocolatey experience, making this cake a perfect treat for any chocolate lover.


Why you'll love it:

This cake stands out for its incredible sweetness and savory profile that isn't too sweet, letting the natural flavors of the ricotta and cocoa shine through. The addition of ricotta creates a unique moist texture that is both satisfying and light. This recipe is also relatively simple to make and can be a delicious way to impress guests or enjoy a special dessert at home.

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Perfect occasion:

Ideal for many occasions, from casual get-togethers to more festive celebrations, this cake fits perfectly on a dessert table at parties or as a special weekend treat. It can also be a lovely addition to brunch or served as an elegant dessert at dinner parties. Its sophisticated flavor and appearance make it ideal for celebrating milestones and holidays.

Decorating Tips:

replaces the word nice with empty enhance the look of this cake, sprinkle it generously with powdered sugar as suggested. For a more decadent finish, you can also drizzle it with a chocolate ganache. replaces the word nice with empty add a little color and contrast, sprinkle on a few raspberries or strawberries before serving. These additions not only add to the visual appeal but also complement the flavors beautifully.


  • 160 g all-purpose flour
  • 160 g of sugar
  • 2 eggs
  • 250g ricotta cheese
  • 60 g of sunflower oil
  • 60g partially skimmed milk
  • 30 g unsweetened cocoa powder
  • 1 sachet of baking powder
  • 50 g of chocolate chips
  • 20 g caster sugar (for sprinkling)
  • 20 cm cake mold


  1. Start by mixing the ricotta with the sugar using an electric mixer until you obtain a smooth and homogeneous consistency.
  2. Add the eggs and continue beating until the mixture becomes foamy.
  3. Gradually add the milk then the oil, allowing each to be completely absorbed before adding the next.
  4. Sift in the flour, baking powder and cocoa powder, mixing at low speed to avoid lumps.
  5. Pour the batter into a buttered and floured 20cm cake tin, smoothing the top with a spatula.
  6. Sprinkle chocolate chips evenly over dough.
  7. Bake in a preheated oven at 180°C (356°F) for about 35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool completely outside of the oven before removing it from the pan.
  9. Once cooled, transfer to a serving plate and sprinkle with powdered sugar.


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