Ricotta and Cocoa Cake

Name: Ricotta and Cocoa Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Cow's milk ricotta cheese 1 cup; Unsweetened cocoa powder 0.6 cup; Type 00 flour 0.67 cup; Sugar 1 cup; Eggs (about 3) 5.5 oz; Sunflower seed oil 3.5 oz; Lemon peel 1; Fine salt to taste; Baking powder 3 tsp

it es br de fr

359

Calories per serving

Vegetarian

Energy Kcal 359
Carbohydrates g 36.4
of which sugars g 27.7
Protein g 8.4
Fats g 20
of which saturated fat g 5.5
Fiber g 3.2
Cholesterol mg 87
Sodium mg 287

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 8
Cost: Low

PRESENTATION

The ricotta chocolate cake is, well, a standout Italian dessert. It's got this tender texture with a light and almost moist crumb that's really really good. Southern Italy? Famous for using fresh ricotta in sweet treats, and this cake is a perfect example of how just a few simple ingredients can make something special. Seriously good stuff. The cocoa powder mixed with creamy ricotta gives you a cake that's soft, with gentle sweetness and just that hint of chocolate bitterness. You know, in Campania and Sicily, they make cakes like this all the time—sometimes with chocolate chips for that stracciatella vibe or layered with sour cherries. And look, fresh ricotta makes the cake fluffy and light, which is great. This classic Italian chocolate cake is perfect for family tables and friendly get-togethers.

For afternoon snacks or after-dinner treats, nothing beats a slice of cocoa ricotta cake with coffee or milk. Really, parents in Italy even put it in their kids' lunchboxes because it’s not too sweet and stays soft for days. Compared to other chocolate desserts, it's lighter, and the ricotta keeps that moist bite everyone loves. Whether you’re searching for an easy ricotta cake recipe or new chocolate dessert ideas, this cake fits both casual snacks and fancier celebrations. And here's the thing—no need for fancy toppings. Just a dusting of powdered sugar lets those rich flavors shine. Baking with ricotta is huge in Southern Italy, and once you've tried a real cocoa ricotta cake, you'll see why it’s so popular in Italian homes. Every bite feels delicate and welcoming—like homemade cakes baked with care. Really. Perfect for sharing with friends or family after a good meal. Whether it's a sunny afternoon or a cozy evening, this cake brings a bit of Italian warmth right to your table.

How to prepare Ricotta and Cocoa Cake

To prepare the ricotta and cocoa cake, place the eggs in a large bowl 1, start whipping them with an electric mixer, add the sugar 2, a pinch of salt, and the lemon zest 3.

When the eggs are whipped, add the well-drained ricotta 4 and the oil gradually in a thin stream 5 until incorporated. Separately, sift the dry ingredients: the cocoa 6,

the flour 7, and the baking powder. Gradually incorporate the dry ingredients into the batter 8, gently mixing with a spatula 9.

When the batter is well mixed 10, pour it into a 9-inch springform pan lined with parchment paper 11. Level it with a spatula and bake in a preheated static oven at 350°F for 45 minutes. Check the baking from time to time without opening the oven, as every oven is different and it may require a few more or fewer minutes and a slightly lower temperature. Before removing from the oven, check doneness with a toothpick. Remove from the oven 12, let cool, then remove from the pan and serve your ricotta and cocoa cake.

Storage

Store the ricotta and cocoa cake under a glass dome at room temperature for 3 days. You can freeze the cake after baking and completely cooling, even in portions.