Cocoa cake without butter

Name: Cocoa cake without butter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 28
Ingredients: Cow's milk ricotta cheese well drained 2 ½ cups; Eggs (4 small) 7.1 oz; Sugar 1 cup; Type 00 flour 0.8 cup; Unsweetened cocoa powder ½ cup; Baking powder 1 ½ tsp; Rum 0.5 oz; Fine salt 1 pinch; Powdered sugar to taste

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Makes: 28 pieces
Cost: Low

PRESENTATION

Recipe by
Cinzia Gullà

This cocoa cake without butter is honestly a game-changer. And it's a refreshing twist on the classic Italian dessert. Instead of the usual heaviness from butter, it uses ricotta cheese to keep things moist and soft—really, it is a big hit in Italy. You know, you'll often find this cake as an afternoon snack or a sweet finish to a meal, especially in homes where baking is treasured. The combo of cocoa and a dash of rum provides a rich aroma that totally fills your kitchen as it bakes. And listen, since this is a no butter chocolate cake, it's lighter yet still packs a chocolatey punch.

The best part? It's incredibly easy—just a bowl, a whisk, and you're all set. No fancy steps, no mess. And here's the thing—no complicated tricks, making it perfect for beginners or anyone short on time. Across Italy, people put their own twist on this butterless cocoa cake—sometimes using local liqueurs or adding nuts for a crunchy texture. Every bite offers a tender crumb that almost melts in your mouth. The ricotta really really does the trick, so you don't miss the butter at all.

It's a popular dessert because it works for any occasion. Seriously, whether you're sharing it with friends, bringing it to a family gathering, or enjoying it solo with a cup of coffee. For those seeking an easy chocolate cake recipe that feels special, this one brings it without any hassle. The sweet and soft interior, combined with deep cocoa flavor and a hint of rum, makes any day feel more fun. Plus, since there's no butter, it's a lighter option that still satisfies your sweet tooth.

With just a few basic ingredients and minimal effort, this cake is proof that you can whip up something delicious right at home, Italian style. So, next time you are in the mood for a treat, give this cake a try. You'll enjoy a slice of Italian baking tradition in your own kitchen.

INGREDIENTS

Ingredients for a 8x12 inch mold: Cow's milk ricotta cheese 2 ½ cups (600 g) - well drained; Eggs 7.1 oz (200 g) - (4 small); Sugar 1 cup (200 g); Type 00 flour 0.8 cup (100 g); Unsweetened cocoa powder ½ cup (50 g); Baking powder 1 ½ tsp (8 g); Rum 0.5 oz (15 ml); Fine salt 1 pinch

for decoration: Powdered sugar to taste

Preparation

How to prepare Cocoa cake without butter

To prepare the cocoa cake without butter, start with the batter. Pour the ricotta and sugar into a bowl 1. Mix well with a fork until the ingredients are combined. Now add the rum 3.

Also add the 4 previously cracked eggs 4 and continue working with the fork until a uniform cream is obtained 5. Now add the powders: start with the flour 6.

Also add the baking powder 7, cocoa 8, and a pinch of salt 9.

Using a hand whisk, mix the batter well, it should be thick, homogeneous, and free of lumps 10. Get a 8x12 inch pan, line it with parchment paper and pour in the batter. Level the surface with the back of a spoon and bake in a preheated fan oven at 340°F for 45 minutes, on the middle rack. Take the cake out of the oven and let it cool. Now, gently lifting the parchment paper, transfer the cake to a work surface 12.

Dust with powdered sugar 13 and cut the cake into 28 cubes, making 7 vertical strips and 4 horizontal ones 14. The cocoa cake without butter is ready to serve 15.