Last updated on June 22nd, 2024
If you love chocolate, and let’s be real, who doesn’t, then you are in for a treat with this chocolate ricotta cake recipe.
Ricotta cake is quite a common cake here in Italy and with the addition of chocolate, it goes from a simple, everyday, rustic cake to a decadent Italian dessert ready in no time.
Either serve this chocolate ricotta cake simply with a dusting of powdered sugar with tea or turn it up a notch with a dollop of whipped cream at your next dinner party. Whatever the occasion or reason, chocolate ricotta cake is the perfect Italian cake with which to start your day, pick you up in the afternoon or with which to finish your meal!
Prefer citrus? You may like our Lemon Ricotta Cake.
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Chocolate Ricotta Cake Pronunciation
Chocolate ricotta cake is called torta di ricotta e cioccolato in Italian, pronounced tohr-tah dee ree-coht-tah ahl choh-koh-lah-toh
Listen to the pronunciation of torta di ricotta e cioccolato here:
What Is Chocolate Ricotta Cake?
Chocolate Ricotta Cake is a simple Italian cake made with either cow’s or sheep’s milk ricotta and cocoa powder. In Italy, cakes are usually rustic, finished with a dusting of powdered sugar but in this case, I prefer to add a bit of decadence with slightly sweetened whipped cream.
Ricotta cake is an ancient recipe in Italy, dating back centuries to the tradition of sheep herding and cheese making. Ricotta quickly became an ingredient in Italian desserts because of its rich taste and creamy texture.
Most regions in Italy have some form of ricotta cake, the biggest difference being in the kind of ricotta used (cow’s, sheeps or a mix of the two) and in the flour. Usually, it’s made from regular baking flour but you will also see it made in more rustic versions with semolina, almond or semi-whole wheat.
Ingredients For Chocolate Ricotta Cake
- ½ cup neutral oil
- 1 ¼ cups (250 grams) sugar
- 14 ounces (400) whole sheep’s or cow’s milk ricotta cheese
- 3 large eggs, at room temperature
- 3 tablespoons espresso, cooled
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (120 grams) flour
- ½ cup + 1 tablespoon (58 grams) cocoa powder
- powdered sugar for finishing (optional)
Oil
Use any kind of neutral oil that you have on hand. I like to use canola oil because it is light but sometimes I even use a light olive oil if I don’t have anything else. Olive oil makes for an even more rustic cake but it works here.
Ricotta
Use either sheep’s or cow’s milk ricotta but the important step to remember is to drain it for at least one hour (up to 3). This ensures any extra liquid is released before adding it to the chocolate ricotta cake.
Espresso
Brew espresso prior to baking your cake, allowing it time to cool completely before adding it. Use decaf if you like. I always use my moka pot to brew espresso but feel free to use strong coffee if you can’t make espresso.
Flour
I use baking flour here (00 in Italy) but you can absolutely substitute with all-purpose flour.
Cocoa Powder
Because chocolate is the star in this chocolate ricotta cake, be sure you are using the best quality cocoa powder possible. The better quality, the better quality your cake will be.
How To Make Chocolate Ricotta Cake
Set the ricotta to drain in a drive for at least one hour prior to mixing.
Preheat the oven to 350° F. Grease a 9-inch springform pan using butter or cooking spray and line the bottom with parchment paper.
In a medium bowl, mix the flour with the cocoa powder, salt and baking powder. Set aside.
In a stand mixer fitted with the paddle, cream the ricotta and sugar together until white and fluffy, about 4 minutes. This step is very important.
Mix in the eggs, one at a time, scraping down the sides of the bowl between each egg addition. Add the espresso and the oil and combine well.
Add the flour and cocoa mixture and turn the mixer on low. Mix until just combined, scraping the sides of the bowl to make sure everything is incorporated.
Pour the batter into the prepared springform pan and bake for 35-40 minutes, or until the cake tests done with a toothpick.
Transfer to a wire wrack and let cool in the pan for about 15-20 minutes before removing. Finish cooling completely on a wire rack.
Generously dust with powdered sugar if desired and serve.
Substitutions And Variations For Chocolate Ricotta Cake
- Use either cow or sheep’s milk ricotta. The flavor of sheep’s milk ricotta is slightly more gamey and grassy but it doesn’t come through in the chocolate ricotta cake.
- Substitute the vanilla extract for the espresso
- Use decaf espresso
- Gently fold in 1/2 cup of chocolate chips tossed in one tablespoon of flour to the final batter just before pouring into the springform pan for a chocolate chip ricotta cake.
- Don’t dust with powdered sugar until the cake is completely cooled.
How To Serve Chocolate Ricotta Cake
In Italy we eat chocolate ricotta cake as is, usually sprinkled with a heavy amount of powdered sugar.
Fact: Many simple Italian cakes such as chocolate ricotta cake do not have frosting because they are usually eaten for breakfast or as a simple snack.
If you are serving this chocolate ricotta cake for a more special occasion, consider serving it with slightly sweetened whipped cream, mascarpone cream mixed with sweetened whipped cream and/or berries such as strawberries, blueberries or raspberries.
How To Eat Chocolate Ricotta Cake
An everyday cake such as chocolate ricotta cake would be eaten in various situations in Italy:
- for breakfast at home with a coffee beverage
- for seconda colazione or morning snack for kids
- for merenda or afternoon snack
- for dessert
Notes and Tips For Making Chocolate Ricotta Cake
- Always drain the ricotta in a sieve over a bowl for at least 1 hour before using in any recipe, allowing any extra moisture to drain out.
- Any shape of pan works well for this chocolate ricotta cake. Try a square, rectangle or even bundt cake. Let cool completely before removing from other pans that are not springform.
- Line your pan with parchment paper for easy cake removal and fast cleanup.
- Be sure all your ingredients are at room temperature, which makes for a smoother consistency.
- Be sure to cream the ricotta and sugar very well until light and fluffy. This is key to making a super light cake.
- Use decaf espresso if you prefer
Chocolate Ricotta Cake
Ingredients
- 1/2 cup neutral oil
- 1 1/4 cups sugar (250 g)
- 14 oz whole sheep's or cow's milk ricotta cheese (400 g)
- 3 large eggs
- 3 Tbsp espresso cooled
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup flour (120 g)
- 1/2 cup + 1 Tbsp cocoa powder (58 g)
- powdered sugar for finishing, optional
Instructions
- Set the ricotta to drain in a drive for at least one hour prior to mixing.
- Preheat the oven to 350° F. Grease a 9-inch springform pan using butter or cooking spray and line the bottom with parchment paper.
- In a medium bowl, mix the flour with the cocoa powder, salt and baking powder. Set aside.
- In a stand mixer (insert link), cream the ricotta and sugar together until white and fluffy, about 4 minutes. This step is very important.
- Mix in the eggs, one at a time, scraping down the sides of the bowl between each egg addition. Add the espresso and the oil and combine well.
- Add the flour and cocoa mixture and turn the mixer on low. Mix until just combined, scraping the sides of the bowl to make sure everything is incorporated.
- Pour the batter into the prepared springform pan and bake for 35-40 minutes, or until the cake tests done with a toothpick.
- Transfer to a wire wrack and let cool in the pan for about 15-20 minutes before removing. Finish cooling completely on a wire rack.
- Generously dust with powdered sugar, if desired and serve.
Notes
- Always drain the ricotta in a sieve over a bowl for at least 1 hour before using in any recipe, allowing any extra moisture to drain out.
- Any shape of pan works well for this chocolate ricotta cake. Try a square, rectangle or even bundt cake. Let cool completely before removing from other pans that are not springform.
- Line your pan with parchment paper for easy cake removal and fast cleanup.
- Be sure all your ingredients are at room temperature, which makes for a smoother consistency.
- Be sure to cream the ricotta and sugar very well until light and fluffy. This is key to making a super light cake.
- Use decaf espresso if you prefer
Chocolate Ricotta Cake Recipe FAQ
If you can, full fat ricotta cheese is much better because it creates the right texture. If you can’t or prefer not to, you can use part-skim but it will compromise the flavor and the texture ever so slightly. As a general rule, always use full-fat dairy products in desserts if you can.
Yes, you can absolutely use this chocolate ricotta cake to make a layered cake. Simply divide the batter into two equal sized pans and fill with your favorite frosting. Be sure to reduce the baking time and always test with a toothpick in the center of the cake.
Yes, you can make this cake a day before serving as long as you wrap it tightly in plastic wrap and keep it sealed in a ziplock bag. After 24 hours, the texture begins to change so it’s best to keep this cake made within one day of serving.
Yes, you can but be sure to cool it completely before freezing. Wrap tightly in plastic wrap and then seal it in a large, ziplock bag for up to three months. I like to also freeze it in individually wrapped slices to defrost at any moment for a go-to single portion dessert!
Doesn’t say when or where to add the oil!?
Good Morning, I am sorry about that. I have corrected the recipe and you will see that the oil should be added with the espresso. Thanks for catching that! Please let me know if you try the recipe.