Description
This Double Chocolate Ricotta Marble Cake is a moist and tender cake combining rich cocoa, smooth ricotta cheese, and a luscious swirl of melted semi-sweet chocolate. Featuring a beautiful marble effect and optional chocolate chips for extra texture, it’s perfect for chocolate lovers looking for a decadent yet tender dessert that serves 8 to 10 people.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients & Additions
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup ricotta cheese
- 1/2 cup milk
- 3 oz semi-sweet chocolate, melted
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan thoroughly to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and sugar until the mixture is light in color and fluffy in texture, which usually takes a few minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to add flavor depth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture alternately with the ricotta cheese and milk, starting and ending with the dry ingredients. Mix gently until just combined to maintain cake tenderness.
- Create Chocolate Batter: Divide the batter evenly into two bowls. Stir the melted semi-sweet chocolate into one half of the batter until smooth.
- Layer and Marble the Batter: Spoon alternately the plain and chocolate batter into the prepared cake pan. Use a knife or skewer to swirl the batters together creating an attractive marble pattern.
- Add Chocolate Chips (Optional): Sprinkle chocolate chips evenly over the top of the batter for added texture and bursts of chocolate flavor while baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is softened to room temperature for easier creaming and a lighter texture in the cake.
- Do not overmix the batter once the dry ingredients are incorporated to avoid a dense cake.
- If you prefer, substitute semi-sweet chocolate with dark chocolate for a richer flavor.
- To enhance the marble effect, swirl gently without overblending the batters.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
