Description
This Double Chocolate Ricotta Marble Cake combines the creamy richness of ricotta cheese with the deep flavor of cocoa for a moist and decadent dessert. Featuring a beautiful marbled pattern of chocolate and vanilla batter studded with semi-sweet chocolate chips, this cake is perfect for special occasions or an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- ½ cup milk
- 1 tsp vanilla extract
Add-ins
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender cake.
- Add eggs and wet ingredients: Beat in the eggs one at a time, mixing well after each addition. Then stir in the ricotta cheese, milk, and vanilla extract until the batter is smooth and homogeneous.
- Combine wet and dry ingredients: Gradually add the prepared dry ingredients to the wet mixture, mixing just until combined to avoid overmixing which can toughen the cake.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the batter to distribute them evenly throughout.
- Divide batter: Pour half of the batter into the prepared cake pan, spreading it evenly.
- Create chocolate batter: To the remaining batter in the bowl, add extra unsweetened cocoa powder and stir well to create a richer chocolate portion.
- Layer batters: Drop spoonfuls of the chocolate-enriched batter over the plain batter already in the cake pan.
- Swirl for marble effect: Using a knife, gently swirl the two batters together in the pan to create a beautiful marbled pattern without fully blending them.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps preserve texture and makes it easier to slice.
Notes
- Ensure that the butter is softened but not melted for better creaming results.
- Do not overmix the batter to keep the cake tender and light.
- Use full-fat ricotta for a richer texture.
- The extra cocoa powder added to the remaining batter intensifies the chocolate flavor in the marbled effect.
- Chocolate chips can be swapped for chunks or a mix of chips and nuts if desired.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
