Description
This Double Chocolate Ricotta Marble Cake is a moist and rich dessert combining the creamy texture of ricotta cheese with the decadent flavor of chocolate. Swirled with melted semi-sweet chocolate and a tender chocolate batter, this cake offers a beautiful marbled appearance and a perfect balance of sweet and slightly tangy notes. Ideal for chocolate lovers who want a soft, fluffy, and elegant treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup ricotta cheese
- 1/2 cup milk
- 3 ounces semi-sweet chocolate, melted
Optional
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan thoroughly to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter and sugar together until the mixture is light, fluffy, and well combined. This step helps incorporate air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to infuse flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the creamed butter mixture, alternating with the ricotta cheese and milk. Begin and end with the dry ingredients to maintain proper batter consistency. Mix gently until just combined to avoid overworking the batter.
- Divide and flavor batter: Split the batter evenly into two bowls. Incorporate the melted semi-sweet chocolate into one half of the batter, stirring until uniform in color and texture.
- Create the marble effect: Spoon the chocolate and plain batters alternately into the prepared cake pan. Use a knife or skewer to swirl the batters together gently, creating a marbled pattern without overmixing.
- Optional chocolate chips topping: Sprinkle chocolate chips evenly over the top of the batter for added texture and bursts of chocolate.
- 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 just a few moist crumbs attached.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For best results, use room temperature eggs and butter to ensure even mixing and a smooth batter.
- If you prefer a more intense chocolate flavor, increase the cocoa powder to 3/4 cup but reduce flour slightly to maintain balance.
- You can substitute the ricotta cheese with mascarpone or cream cheese for a richer texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
- To make this dessert gluten-free, replace the all-purpose flour with a gluten-free baking blend in equal amount.
