Chocolate Ricotta Cake
This chocolate ricotta cake is moist and fudgy, topped with a chocolate ganache! It's a bakery level treat that's easy to make!
Equipment
- Tube Pan (18-cup)
Ingredients
- 2/3 cup (158 ml) Vegetable Oil
- 1/2 cup (113 g) Salted Butter, (melted)
- 2 1/4 cups (450 g) Sugar
- 3 large (150 g) Eggs, (room temperature)
- 2 (36) Egg Yolks, (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
- 1 tsp Kosher Salt
- 1 1/3 cups (319 g) Coffee
Chocolate Ganache
- 3/4 cup (180 ml) Heavy Cream
- 3/4 cup (135 g) Semi-Sweet Chocolate Chips, (additional for garnish)
- 2 tbsp Salted Butter
Instructions
- Preheat the oven to 350 degrees F. Spray a tube pan or 15 cup bundt pan with non-stick baking spray. Set aside.
- 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.
- 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.
- 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.
- 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) Once smooth, whisk in the butter and mix until the butter is fully melted into the ganache.
- 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.
Notes
- Measure all of your ingredients with a kitchen scale! Not only will this yield the best results but it also prevents a dry cake and a cake that overflows in the pan because too much batter is made from the measurements being off. It's worth the investment in both time and money!
- Use whole-milk ricotta for the best texture, part-skim can make the cake drier.
- If your ricotta is watery,drain it in a fine-mesh sieve or cheesecloth for 20–30 minutes so it doesn’t weigh down the batter.
- Bake just until a toothpick inserted into the middle of the cake comes out with a few moist crumbs, don’t wait until it’s bone dry, or you’ll lose that luscious, melt in your mouth texture.
- Don't confuse dutch process cocoa powder with unsweetened cocoa powder! This recipe is developed for dutch process, they cannot be used interchangeably!
- 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.
Nutrition
Calories: 510kcal, Carbohydrates: 56g, Protein: 9g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 106mg, Sodium: 345mg, Potassium: 265mg, Fiber: 4g, Sugar: 34g, Vitamin A: 578IU, Vitamin C: 0.1mg, Calcium: 105mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!