Chocolate Ricotta Cake

Name: Chocolate Ricotta Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 150 g dark chocolate (or dark chocolate chips); 300 g ricotta cheese (well drained); 3 eggs; 180 g sugar; 1 tablespoon lemon zest (fresh, or orange zest); a pinch sea salt; 185 g all-purpose flour; 30 g cocoa powder; 1 tablespoon baking powder (approx 15 gram)

This Chocolate Ricotta Cake is fudgy and deeply chocolatey with a creamy, tender crumb from ricotta—think dense, brownie-like texture with a light lift from sifted flour and cocoa.

It takes about 50 minutes from start to finish, yields 12 servings, and is perfect for parties or make-ahead dessert: cool completely, slice, refrigerate for up to 3 days or freeze individual slices for up to 3 months.

Why You’ll Love This Cake

A few simple techniques—whipping ricotta smooth, sifting the dry ingredients, and choosing melted or chunked chocolate—turn basic pantry staples into a reliably fudgy, impressive cake that’s quick to make.

Fudgy, creamy texture from ricotta without heavy butter or oil.
Deep dark-chocolate flavor from 150g dark chocolate plus optional chips.
Simple ingredients and a single bowl method with just a few minutes of hands-on time.
Make-ahead friendly: slices freeze well for easy dessert prep.

For best results use a baking scale and follow the grams in the recipe; this cake bakes at 180°C/360°F for about 40 minutes and serves 12 once cooled and dusted with powdered sugar.

How to Make Chocolate Ricotta Cake

Preheat the oven to 180°C/360°F and place a rack in the middle. Grease a 9-inch springform cake pan and line the base and sides with parchment paper so the cake releases cleanly.
Break 150g dark chocolate into small pieces and place in a microwave-safe bowl. Microwave at 50% power in 15–30 second bursts, stirring after each interval, until smooth. Set the melted chocolate aside to cool slightly.
In a large bowl whisk together 300g well-drained ricotta cheese, 3 eggs, and 180g sugar until creamy and lump-free—about 4 minutes by hand. Stir in the melted dark chocolate, 1 tablespoon fresh lemon zest (or orange zest), and a pinch of sea salt.
Place a sieve over the bowl and sift in 185g all-purpose flour, 30g cocoa powder, and 1 tablespoon baking powder. Gently whisk until just combined—stop as soon as you no longer see streaks of dry ingredients to avoid overmixing.
The batter will be thick, similar to brownie batter. Pour it into the prepared springform pan and use a spatula to smooth the top. If you like pockets of melty chocolate, fold in chocolate chunks now or sprinkle extra chocolate chips over the surface.
Bake for approximately 40 minutes. During the last 10 minutes, loosely cover the top of the cake with foil to prevent excessive browning. Test doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
Remove the cake from the oven and allow it to cool completely in the pan. Once cool, gently release the springform and transfer the cake to a serving plate.
Dust the cooled cake with powdered sugar and serve at room temperature. Optional toppings: vanilla ice cream, lightly whipped cream, or a spoonful of Greek yogurt.

Whip Ricotta Smooth

A lump-free ricotta gives the cake a silky, even texture. If ricotta is watery, drain it well before use.

Whisking by hand for a few minutes is usually enough, but a quick pulse in a food processor yields the smoothest result and is helpful when ricotta is slightly grainy.

Drain ricotta in a fine mesh sieve or cheesecloth if it seems watery.
Whisk 300g ricotta with 3 eggs and 180g sugar until creamy—about 4 minutes.
Optional: pulse ricotta briefly in a food processor for the smoothest batter.

Melt vs Chunk Chocolate

Choosing melted chocolate yields a uniformly fudgy cake and deep chocolate flavor throughout. Folding in chocolate chunks creates pockets of gooey, molten bites.

Either method works with this recipe—use melted chocolate in the batter and optionally fold in a handful of 150g chopped chocolate or chips if you want both textures.

Melt 150g dark chocolate gently in 15–30 second microwave bursts at 50% power, stirring between intervals.
For pockets of gooey chocolate, reserve 50–100g of the 150g as chopped chunks or chips and fold them in just before baking.
Sprinkle extra chips on top before baking for visible melty bites.

Sift for Airy Crumb

Sifting the dry ingredients—185g all-purpose flour and 30g cocoa powder—adds air and prevents lumps, giving the cake a lighter crumb without compromising its fudginess.

Be gentle when combining wet and dry ingredients: overmixing develops gluten and makes the cake dense rather than tender.

Always sift flour and cocoa powder together with 1 tablespoon baking powder into the batter.
Whisk until just combined—stop as soon as no dry streaks remain.
Cover the cake top with foil for the last 10 minutes of the 40-minute bake to avoid over-browning.

Baking & Storage Tips

Weigh ingredients: Use a baking scale and follow the gram measurements in the recipe for consistent results—US cup measures are less precise.

Smooth ricotta: Whisk ricotta until lump-free; for an ultra-smooth texture briefly pulse it in a food processor before combining with eggs and sugar.

Room-temperature eggs: Always use eggs at room temperature so they incorporate easily and help create a uniform batter.

Chocolate options: Melted chocolate creates a uniform fudgy crumb; folding in 150g of chunks or chips gives gooey pockets—sprinkle extra on top if you want visible melty bites.

Cooling and storing: Cool completely before removing from the pan. Store in an airtight container in the fridge for up to 3 days, or freeze individual slices in freezer bags for up to 3 months.

Save This Recipe

Quick FAQs

Low-fat ricotta will work, but full-fat ricotta gives the creamiest, richest texture. If using low-fat, expect a slightly less tender crumb.

Bake about 40 minutes at 180°C/360°F. Insert a toothpick into the center—if it comes out clean, the cake is done. The surface should be set but still slightly tender inside.

Yes—cool completely, then refrigerate for up to 3 days. For longer storage, slice and freeze individual pieces in freezer bags for up to 3 months.

Ready to bake

This Chocolate Ricotta Cake is an elegant, easy dessert that rewards simple technique: smooth ricotta, sifted dry ingredients, and careful baking. Serve slices at room temperature with a scoop of vanilla ice cream or a dollop of Greek yogurt.

Remember to cool completely before removing from the 9-inch springform pan for clean slices; follow the grams in the recipe and your results will be consistent every time.

Equipment

9-inch springform cake pan
parchment paper
Microwave-safe bowl
large mixing bowl
whisk
Sieve or strainer
spatula

Ingredients

150 g dark chocolate or dark chocolate chips
300 g ricotta cheese well drained
3 eggs
180 g sugar
1 tablespoon lemon zest fresh, or orange zest
a pinch sea salt
185 g all-purpose flour
30 g cocoa powder
1 tablespoon baking powder approx 15 gram

Instructions

Preheat oven to 180°C/360°F and place a rack in the middle. Grease and line a 9-inch springform cake pan with parchment paper.
Break 150g dark chocolate into small pieces and place in a microwave-safe bowl; microwave at 50% power in 15–30 second intervals, stirring after each, until smooth. Set aside to cool slightly.
In a large bowl, whisk 300g ricotta, 3 eggs, and 180g sugar until creamy and lump-free, about 4 minutes. Add the melted dark chocolate, 1 tablespoon fresh lemon zest (or orange zest) and a pinch of sea salt, and mix to combine.
Place a sieve over the bowl and sift in 185g all-purpose flour, 30g cocoa powder, and 1 tablespoon baking powder; whisk until just combined, taking care not to overmix.
Pour the thick batter into the prepared pan (it will be similar to brownie batter) and smooth the top with a spatula. If desired, sprinkle extra chocolate chips or chopped dark chocolate on top.
Bake for approximately 40 minutes, covering the top with foil during the last 10 minutes to prevent excessive browning. Insert a toothpick into the center — if it comes out clean, the cake is done.
Remove the cake from the oven and allow it to cool completely, then gently remove it from the pan.
Dust the cooled cake with powdered sugar and serve at room temperature; optionally top slices with vanilla ice cream, fresh cream, or Greek yogurt.

Notes

Baking tips:

I always recommend using a

baking scale to weigh your ingredients.

US cups measurements are provided but please refer to grams measurements for best results.

Whisk the ricotta cheese until it’s lump-free,

you can also briefly blend it in a food processor if you want.

Always

use eggs at room temperature.

If you prefer, you can toss in the

chocolate as chunks instead of melting it

. This way, you’ll get those delicious pockets of gooey chocolate in every bite!

Always add the flour and cocoa powder

through a sieve,

this will make your cake airy and fluffy.

Storage tips:

Store your cake in an airtight container in the fridge or in a cool spot in your kitchen, for up to 3 days. You can cut into slices and freeze individually in freezer bags up to 3 months.