Description
This Chocolate Ricotta Cake is rich, moist, and decadently chocolatey, yet lightened by the creamy ricotta. Perfect for chocolate lovers, it offers a tender crumb and a deep, intense cocoa flavor that melts in your mouth.
Ingredients
Units
Scale
- 2/3 cup (158 ml) vegetable oil
- 1/2 cup (113 g) salted butter, melted
- 2 1/4 cups (450 g) sugar
- 3 large eggs (150 g), room temperature
- 2 egg yolks (36 g), room temperature
- 1 tbsp vanilla extract
- 1 cup (240 ml) whole milk ricotta, room temperature
- 2 1/2 cups (313 ml) cake flour
- 1 1/2 cups (128 g) Dutch process cocoa powder
- 1 tsp espresso powder
- 2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large mixing bowl, whisk together vegetable oil, melted butter, and sugar until smooth and slightly creamy.
- Add eggs and egg yolks one at a time, whisking after each addition. Stir in vanilla extract and ricotta until fully incorporated.
- In a separate bowl, sift together cake flour, cocoa powder, espresso powder, baking powder, and baking soda.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10–15 minutes, then remove the sides of the springform pan and cool completely on a wire rack.
Notes
- Use room temperature ingredients to ensure a smooth batter.
- For extra richness, dust the cooled cake with powdered sugar or cocoa powder before serving.
- The cake can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- Serve with fresh berries or a dollop of whipped cream for a special treat.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg