Go Back
–+ servings
Chocolate ricotta cake on a plate with a fork.

Italian Chocolate Ricotta Cake Recipe (Single Layer)

Allie Hagerty
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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling 55 minutes
Total Time 1 hour 55 minutes
Course Dessert
Servings 8 people

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

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.

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
Keyword cake, Chocolate
Tried this recipe?Let us know how it was!