Italian Chocolate Ricotta Cake Recipe (Single Layer)
If you’re a chocolate fan, then you will absolutely love this one-bowl single layer cake recipe! This Chocolate Ricotta Cake is a double chocolate chip ricotta cake with a rich flavor and tender crumb. It’s perfect for a special occasion and is the best cake for a last-minute get-together. Everything comes together easily, and it’s truly foolproof. Serve this with a scoop of vanilla ice cream and you have my favorite dessert!
You also do not need a springform pan, thanks to my flawless lining method. This cake will come out perfectly. Also, if you are a fan of ricotta and cake, check out my orange ricotta cake, lemon ricotta cake, blueberry lemon ricotta cake, or strawberry ricotta cake recipes!
Ingredients
- Extra Virgin Olive Oil – Olive oil provides moisture and a subtle, rich flavor. Choose a mild extra virgin olive oil to avoid overpowering the cake’s chocolate flavor.
- Vanilla Extract – Vanilla enhances the overall flavor of the cake and balances the chocolate. Use pure vanilla extract for the best flavor. Artificial vanilla can leave an off-taste.
- Brewed Coffee – Coffee enhances the depth and richness of the chocolate flavor without making the cake taste like coffee. Use freshly brewed coffee for a more pronounced flavor. It doesn’t need to be hot, but it should be fresh.
- Whole Milk Ricotta Cheese – Ricotta cheese adds moisture, richness, and a slight tang, making the cake incredibly moist and flavorful. Use full-fat (aka whole milk) ricotta for the creamiest texture and best flavor. Avoid low-fat or part-skim versions.
- Cocoa Powder – Cocoa powder provides the rich, deep chocolate flavor essential to this cake. Use high-quality unsweetened cocoa powder for the best chocolate flavor. The best type to use is dutch process cocoa powder!
- Cake Flour – I love to use cake flower in this simple chocolate cake recipe! It gives the delicious cake a soft, light texture that’s perfect for delicate cakes.
- Kosher Salt – Salt enhances the flavors of all the other ingredients, balancing sweetness and highlighting the chocolate. Kosher salt dissolves quickly and evenly, making it a great choice for baking.
Step by Step Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Cut an extra strip of parchment paper, about 2 inches wide and as long as the pan’s diameter. Place it in the bottom of the pan with some overhang on two opposite sides, ensuring it’s well-greased. This will help you lift the cake out easily after baking.
Mix Wet Ingredients: In a large mixing bowl, combine the sugar, olive oil, vanilla extract, brewed coffee, eggs, and egg yolk. Whisk until well combined and smooth.
Add Ricotta: Stir in the ricotta cheese until fully incorporated and smooth.
Add Dry Ingredients: Add the baking powder, baking soda, kosher salt, cake flour, and cocoa powder directly to the wet mixture. Gently fold until the dry ingredients are just combined and evenly distributed.
Add Chocolate Chips: Gently fold in the chocolate chips.
Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until the top is set and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even cooking.
Cool: Allow the cake to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack. Let it cool completely for about 30 minutes.
Serve: Slice and serve your delicious chocolate ricotta cake with fresh whipped cream or ice cream. If serving the next day, wrap the cake in plastic wrap or place it in an airtight container and leave it on the counter. The flavors meld beautifully overnight!
Tips and Notes
- Room-Temperature Ingredients – Using room temperature eggs and ricotta cheese ensures they incorporate more smoothly into the batter, resulting in a uniform texture. Take the eggs and ricotta out of the refrigerator at least 30 minutes before you start baking.
- Measure Ingredients Accurately – Baking is a science, and precise measurements are crucial for the perfect texture and flavor. Use a kitchen scale to measure ingredients by weight, especially the flour and sugar, for consistent results.
- Proper Mixing Technique – Overmixing the batter can lead to a dense cake, while undermixing can result in uneven baking. Mix just until the dry ingredients are incorporated.
- Cool the Cake Properly – Proper cooling helps set the cake’s texture and makes it easier to slice. Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Let it cool completely before slicing.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Italian Chocolate Ricotta Cake Recipe (Single Layer)
Equipment
- 8×8 inch square baking pan
- parchment paper
- mixing bowls
- whisk
- Measuring Cups and Spoons
- cooling rack
Ingredients
- 1 1/4 cups granulated sugar 275 grams
- 1/2 cup extra virgin olive oil 88 grams
- 1 tablespoon vanilla extract
- 1/4 cup brewed coffee
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 1/4 cups full-fat ricotta cheese, room temperature 276 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups cake flour 176 grams
- 1/2 cup cocoa powder 45 grams
- 1/2 cup chocolate chips
Instructions
Preheat and Prepare:
- Preheat your oven to 350°Fahrenheit (175°Celsius).
- Grease a 9-inch round cake pan and line the bottom with parchment paper. Cut an extra strip of parchment paper, about 2 inches wide and as long as the pan’s diameter. Place it in the bottom of the pan with some overhang on two opposite sides, ensuring it’s well-greased. This will help you lift the cake out easily after baking.
Make the Batter:
- In a large mixing bowl, combine the sugar, olive oil, vanilla extract, brewed coffee, eggs, and egg yolk. Whisk until well combined and smooth.
- Stir in the ricotta cheese until fully incorporated and smooth.
- Add the baking powder, baking soda, kosher salt, cake flour, and cocoa powder directly to the wet mixture. Gently fold until the dry ingredients are just combined and evenly distributed.
- Gently fold in the chocolate chips.
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until the top is set and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even cooking.
Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack. Let it cool completely for about 30 minutes.
Serve:
- Slice and serve your delicious chocolate ricotta cake with fresh whipped cream or ice cream.
- If serving the next day, wrap the cake in plastic wrap or place it in an airtight container and leave it on the counter. The flavors meld beautifully overnight!
Notes
Serving Suggestions
- Fresh Berries – Serve the cake with a handful of fresh berries like raspberries, strawberries, or blueberries!
- Whipped Cream – Light and airy whipped cream adds a creamy texture that complements the dense, moist cake. Whip heavy cream with a touch of vanilla extract and powdered sugar until soft peaks form. Dollop generously on each slice just before serving.
- Vanilla Ice Cream – What’s better than cake and ice cream! Serve some vanilla ice cream with this Italian chocolate ricotta cake recipe for a delicious desert.
- Chocolate Sauce – You can never have too much chocolate! A drizzle of warm chocolate sauce enhances the chocolatey goodness of the cake. Melt dark chocolate with a bit of butter or cream until smooth and glossy. Drizzle over the cake slices just before serving.
- Espresso Martinis – Serve this cake with a vanilla espresso martini for a boozy dessert pairing.
Storage Instructions
- Room Temperature Storage – Keep any leftover cake in an airtight container at room temperature for up to 3 days. For extended freshness, store the cake in the refrigerator, but let it come to room temperature before serving to ensure optimal texture and flavor.
- Freezing – For longer storage, you can freeze the cake. Wrap it securely in plastic wrap and aluminum foil or place it in an airtight container. Thaw the cake in the refrigerator overnight before serving.
This looks easy and delicious. Can you sub part skim ricotta cheese?
I’m sure you could!
What size pan to use if doubling the recipe?
This recipe is meant to be a single layer cake so if you want to double it, I would honestly suggest using two 8×8 baking pans or two 9-inch cake pans.