Italian Chocolate Ricotta Cake Recipe (Single Layer)
Satisfy your chocolate cravings with this decadent Chocolate Ricotta Cake. It's easy to make and guaranteed to impress your guests. The best part about this cake is that it's made in just one mixing bowl! Garnish with fresh fruit or whipped cream!
Equipment
- 8x8 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
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.
High-Quality Cocoa Powder - The quality of your cocoa powder significantly impacts the flavor of your cake. Choose a high-quality, unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa will give a richer color and smoother taste.
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. Use a spatula to gently fold the batter, especially after adding the chocolate chips, to maintain a light texture.
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.
Nutrition Facts
Calories: 483kcalCarbohydrates: 59gProtein: 10gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.004gCholesterol: 85mgSodium: 246mgPotassium: 201mgFiber: 3gSugar: 38gVitamin A: 265IUCalcium: 138mgIron: 1mg
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