Chocolate Ricotta Cake

This chocolate ricotta cake recipe is about to become your new favorite. It’s rich and fudgy like a brownie but has this velvety smooth texture thanks to the ricotta that makes every bite so moist. You don’t even need frosting, it’s that good on its own… but of course I added a chocolate ganache on top.. and some chocolate chips too. And it’s *Chef’s kiss*. 

The ricotta keeps it so moist that it stays delicious for days, which means you can sneak a slice with your morning coffee and it’ll still taste bakery-fresh. It’s one of those cakes that looks super fancy but is actually so easy to make. I’m talking like stir, bake, done. 

And the best part? People will think you went all out when really it’s just a simple mix-and-bake situation. You know I love a recipe that delivers max flavor with minimal effort, and this is IT. Trust me, once you make it, you’ll wonder how you ever lived without a chocolate ricotta cake in your life.

Now self proclaimed, I make the best chocolate cake I’ve ever had. I should believe this right? However, everyone who makes/tastes my chocolate cake, has said it’s the best they’ve ever had. And this chocolate ricotta cake is no different. 

Why You’ll Love This Chocolate Ricotta Cake 

No special equipment needed! No electric mixer or fancy pans – just mixing bowls and whisk! 

It’s freaking delicious! Top with fresh berries, chocolate chips, a scoop of vanilla ice cream, or eat it plain – it’s incredible however you decide to indulge!

Ricotta is a star! The ricotta has a mild flavor but makes the cake taste buttery and creamy – think sour cream but with less tang and mild sweetness. This with the chocolate? A winner!

Key Ingredients 

(full list of ingredients can be found in the recipe card) 

Dutch process cocoa powder – not to be confused with unsweetened cocoa powder! Dutch process cocoa powder is cocoa that’s been washed with an alkaline solution to make it less bitter, darker in color, and smoother in flavor. It gives this chocolate ricotta cake that rich chocolate cake flavor without needing to use actual chocolate. 

Whole Milk Ricotta Cheese gives the cake a super creamy texture and rich flavor.

Vanilla Extract smooths out the chocolate, giving it a more well rounded richness that enhances the flavor of the cake. 

Cake Flour is ideal for this recipe, although all purpose flour works too! Cake flour is going to give you that soft crumb due to its finer texture and lower protein content. 

Hot Coffee helps to bloom that cocoa powder too which brings out that rich chocolate flavor. The liquid also contributes to the cake’s tender texture. Make sure it’s piping hot!

Espresso Powder also gives you that deep chocolate flavor, without tasting like coffee. This is totally optional but highly recommended.

Vegetable Oil and Melted Butter ​work together to give the cake moisture and flavor. Vegetable oil keeps the cake moist for days while butter adds well… that lovely buttery flavor!

Eggs and Egg yolk ​- the eggs provide structure while the egg yolks provide richness. Use those leftover egg whites for something else like my lemon meringue cake. 

Substitutions and Variations 

• If you don’t have any coffee, hot water works in its place! 
• Add a little orange zest for some citrusy notes. Chocolate and orange go together exceptionally well! 
• If you don’t have ricotta, you can use Greek yogurt or sour cream as a quick and easy replacement. 

How To Make Chocolate Ricotta Cake 

Prep: Preheat the oven to 350 degrees F. Spray a tube pan or 15 cup bundt pan with non-stick baking spray. Set aside. 

Step 1: In a large bowl, add vegetable oil, melted butter, and sugar. Whisk together until combined, then add eggs, egg yolks, and vanilla extract. Continue to whisk until combined and smooth.

Step 2: In a separate bowl, combine flour, black cocoa powder, instant espresso powder, baking powder, baking soda, and kosher salt. Set aside, then heat the coffee until piping hot. 

Step 3: Add half of the flour mixture to the wet ingredients and whisk until combined, then add the ricotta. Mix until just combined, then add the remainder of the dry ingredients. Pour hot coffee on top of the batter and mix until just combined. Add the cake batter to the prepared cake pan and bake in the oven for 55-65 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. 

Step 4: While the cake is baking, make the chocolate ganache glaze. Add heavy cream into a microwave safe bowl and heat in the microwave for about 1 minute, until hot. Then add in chocolate chips. Let the chocolate chips sit in the cream for about 2-3 minutes, then mix together until all of the chocolate is melted and the mixture is nice and smooth. (if all of the chocolate hasn’t melted, pop back into the microwave in 15 second increments until all of the chocolate is melted)

• Allow the cake to cool in the pan for 10 minutes, then remove and place onto a wire rack to cool completely. Once the is cooled, about 1 hour, then pour the chocolate ganache on top. Garnish with mini chocolate chips and serve.