Why You’ll Love This Recipe

This cake offers a delightful combination of creamy ricotta and rich chocolate, creating a moist, tender crumb with an irresistible marble pattern. The semi-sweet chocolate chips add bursts of melted chocolate throughout, making it an indulgent treat that’s surprisingly easy to make. Perfect for gatherings or just satisfying a chocolate craving.

ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup ricotta cheese
½ cup milk
1 tsp vanilla extract
½ cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in ricotta cheese, milk, and vanilla extract until combined.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Pour half the batter into the prepared pan.
Add extra cocoa powder to the remaining batter and stir well to create the chocolate portion.
Drop spoonfuls of the chocolate batter over the plain batter in the pan.
Use a knife to gently swirl the two batters together to create a marble effect.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

Yield: 8 slices
Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: About 1 hour

Variations

Melt the chocolate chips and swirl melted chocolate into the batter for extra richness.
Add a teaspoon of espresso powder to enhance the chocolate flavor.
Use a mix of dark and milk chocolate chips for different textures and flavors.
Top with powdered sugar or a simple chocolate glaze for added sweetness.

storage/reheating

Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Reheating: Warm slices gently in the microwave or oven before serving to enhance the chocolate experience.

FAQs

Can I use part-skim ricotta?

Yes, part-skim ricotta works but full-fat ricotta yields a richer texture.

Can I substitute Greek yogurt for ricotta?

Greek yogurt is a good substitute but will change the texture slightly.

How do I get a good marble effect?

Drop spoonfuls of one batter over the other and use a knife to swirl gently without overmixing.

Can I freeze this cake?

Yes, wrap well and freeze for up to 2 months. Thaw before serving.

Is this cake dense or light?

Thanks to ricotta, it’s moist and tender but not overly dense.

Can I add nuts?

Chopped walnuts or pecans add a nice crunch if desired.

What pan size works best?

A 9-inch round cake pan gives the perfect thickness.

Can I make cupcakes with this batter?

Yes, reduce baking time and check doneness with a toothpick.

How should I store leftovers?

In an airtight container at room temperature or refrigerated.

Is this recipe vegetarian?

Yes, it contains no meat products.

Conclusion

Double Chocolate Ricotta Marble Cake is a luscious dessert that beautifully balances creamy ricotta with rich chocolate flavors. The moist texture and elegant marble design make it perfect for special occasions or everyday indulgence. Easy to prepare and irresistibly delicious, this cake is sure to become a favorite for chocolate lovers.

Double Chocolate Ricotta Marble Cake: A Decadent Delight

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Author: Chef Sara
Total Time: About 1 hour
Yield: 8 slices
Diet: Vegetarian

Print Recipe

Description

A moist and tender marble cake combining creamy ricotta and rich chocolate, featuring a beautiful swirl and bursts of semi-sweet chocolate chips. Perfect for dessert or special occasions.

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in ricotta cheese, milk, and vanilla extract until combined.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Pour half the batter into the prepared pan.
Add extra cocoa powder to remaining batter and stir well to create the chocolate portion.
Drop spoonfuls of chocolate batter over the plain batter in the pan.
Use a knife to gently swirl the two batters together for a marble effect.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Melt chocolate chips and swirl melted chocolate into batter for extra richness.

Add a teaspoon of espresso powder to enhance chocolate flavor.

Use a mix of dark and milk chocolate chips for varied texture and flavor.

Top with powdered sugar or simple chocolate glaze for added sweetness.

Chopped walnuts or pecans add a nice crunch.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Approx. 350-400 kcal
Sugar: Approx. 28-32g
Sodium: Approx. 150-180mg
Fat: Approx. 18-22g
Saturated Fat: Approx. 10-12g
Unsaturated Fat: Approx. 5-7g
Trans Fat: 0g
Carbohydrates: Approx. 38-42g
Fiber: Approx. 3g
Protein: Approx. 6-7g
Cholesterol: Approx. 70-80mg