This Ricotta Chocolate Cake is the most delicious Italian-inspired dessert. The rich Ricotta provides the cake with perfect moisture and density and the Chocolate adds so much to the flavor!  It’s like a combination between a cake and a cheesecake. 


Ricotta Chocolate Cake served

When you add Ricotta cheese to the recipe your cake will resemble a classic pound cake.

When you first bite into this cake, your first thought: This is Copycat Starbucks Marble Loaf Cake!

It does taste very similar and it’s my favorite cake from Starbucks! We would always order it at the Mall when I used to shop with my son. He loved it as well!

Ricotta Chocolate Cake sliced

With this cake recipe, you can add the chocolate layer as you like: on the top, bottom or just swirl in. 

Ricotta Chocolate Marbled cake

Ricotta Chocolate Cake makes a great breakfast/dessert cake with a soft, delicate, melt-in-your-mouth texture.

I like that cheesecakes made with Ricotta are lighter and not as rich. It adds creaminess to desserts that aren’t overly sweet. 

Ricotta Chocolate Cake baked in Bundt pan

This cake is very versatile and you can see how I baked it with Plums before!

Plum Ricotta Cake sliced

How Do You Make Ricotta Chocolate Cake?

For best results use all ingredients at room temperature.

Ingredients: 

  • 3 large eggs
  • 1 cup sugar
  • 1 1/2 cups ricotta cheese
  • 1 tsp. vanilla extract
  • 1/2 cup light tasting olive oil or melted butter
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • dash of salt
  • 1 bar (4 oz.) semi-sweet chocolate, melted
  • 3 Tbsp. unsweetened cocoa powder
  • 3 Tbsp. milk

Instructions:

  • In a small (microwavable) bowl, melt semi-sweet chocolate 30 seconds at a time. Remove and add cocoa powder and milk. Stir well to combine.
  • In a large bowl, whisk eggs and sugar until smooth.
  • Add ricotta cheese, light olive oil, and vanilla extract. Whisk until an even consistency.

Ricotta Chocolate Cake ingredients

Use good quality Chocolate. We love Ghirardelli Premium Baking Bar Semi-Sweet Chocolate and Ghirardelli Unsweetened Dutch Process Cocoa.

You can mix dry ingredients in a separate bowl or just add them on top of your wet ingredients.

I find it easier to use just ONE BOWL (less cleaning!)

  • Add flour, baking powder, and a dash of salt. 
  • Gently combine until just blended.
  • Add the melted chocolate layer. You can add the chocolate layer as you like: on the top, bottom or just swirl in. (do not over mix).

Ricotta Chocolate Cake ready to bake

  • Spray Bundt pan with Non-Stick spray (or brush with oil).
  • Pour batter into prepared pan.

Ricotta Chocolate Cake ready to bake side


  • Bake in the preheated to 350 degrees oven until golden brown and a tester comes out clean, about 50 minutes. Time depends on your oven and your pan.
  • Let cool, then remove from pan.
  • Slice, serve, and enjoy!

NOTES

Baking with ricotta cheese is an easy way to add moisture and texture to your baking desserts.

You can also substitute ricotta in your baked goods whenever a recipe calls for sour cream or yogurt.

Ricotta Chocolate Cake sliced served

Refrigerate covered. The cake is enjoyable for 3-5 days

This Ricotta Chocolate Cake is absolutely scrumptious and you will want to make it again and again!

Ricotta Chocolate Cake sliced served

Ricotta Chocolate Cake

Yield: 9 inch Bundt cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This Ricotta Chocolate Cake is the most delicious Italian-inspired dessert. The rich Ricotta provides the cake with perfect moisture and density and the Chocolate adds so much to the flavor!  It’s like a combination between a cake and a cheesecake. 

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 1 1/2 cups ricotta cheese
  • 1 tsp. vanilla extract
  • 1/2 cup light tasting olive oil or melted butter
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • dash of salt
  • 1 bar (4 oz.) semi-sweet chocolate, melted
  • 3 Tbsp. unsweetened cocoa powder
  • 3 Tbsp. milk

Instructions

  1. In a small (microwavable) bowl, melt semi-sweet chocolate 30 sec at a time. Remove and add cocoa powder and milk. Stir well to combine.
  2. In a large bowl, whisk eggs and sugar until smooth.
  3. Add ricotta cheese, light olive oil, and vanilla extract. Whisk until an even consistency.
  4. Add flour, baking powder, and a dash of salt. 
  5. Gently combine until just blended.
  6. Add the melted chocolate layer. You can add the chocolate layer as you like: on the top, bottom or just swirl in. (do not over mix).
  7. Spray Bundt pan with Non-Stick spray (or brush with oil).
  8. Pour batter into prepared pan.
  9. Bake in the preheated to 350 degrees oven until golden brown and when a tester comes out clean, about 50 minutes. Time depends on your oven and your pan.
  10. Let cool, then remove from pan.
  11. Slice, serve, and enjoy!

Notes

For best results use all ingredients at room temperature.

Baking with ricotta cheese is an easy way to add moisture and texture to your baking desserts.

You can also substitute ricotta in your baked goods whenever a recipe calls for sour cream or yogurt.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 71mgSodium: 184mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Did you make this recipe?

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2 Responses to Ricotta Chocolate Cake
  1. Was looking for a new desert Idea when I came across this recipe. All I can say is wow. This will definitely be on my desert table this year. Thanks Anna.


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