If you’re on the hunt for a cake that combines rich chocolate flavors with a moist, tender crumb, you’ve absolutely got to try this Double Chocolate Ricotta Marble Cake Recipe. It’s a true celebration of textures and tastes—the creamy ricotta keeps the cake incredibly soft and moist, while the marbled effect of chocolate and vanilla batter adds a whimsical, gorgeous look that’s almost too pretty to eat. Each bite melts effortlessly, with pockets of gooey chocolate chips offering surprise bursts of sweetness. This cake isn’t just a dessert; it’s a heartfelt treat that’s perfect for sharing with loved ones or just indulging in a little self-love moment.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of any fabulous cake, and this Double Chocolate Ricotta Marble Cake Recipe is no exception. Don’t worry, the ingredients are simple, yet each one plays a pivotal role—from the richness of butter and ricotta to the depth of cocoa and the tender lift of baking powder and soda.
- 1 cup all-purpose flour: Provides the structure and forms the cake’s tender crumb.
- ½ cup unsweetened cocoa powder: Adds deep chocolate flavor and beautiful dark color for the chocolate swirl.
- 1 tsp baking powder: Helps the cake rise perfectly for a light texture.
- ½ tsp baking soda: Gives an extra lift and balances the acidity for tenderness.
- ¼ tsp salt: Enhances all the flavors and balances sweetness.
- ½ cup unsalted butter, softened: Infuses the cake with moisture and richness.
- 1 cup granulated sugar: Sweetens and helps create that tender, fine crumb.
- 2 large eggs: Bind ingredients together and provide structure.
- 1 cup ricotta cheese: The star ingredient that makes the cake moist, creamy, and subtly tangy.
- ½ cup milk: Adds moisture and smooths the batter consistency.
- 1 tsp vanilla extract: Gives warmth and depth to the flavor profile.
- ½ cup semi-sweet chocolate chips: Offers delightful bursts of melty chocolate in every bite.
How to Make Double Chocolate Ricotta Marble Cake Recipe
Step 1: Prepare your oven and pan
Start by preheating your oven to 350°F (175°C). Greasing a 9-inch round cake pan ensures your cake will release easily without losing any of that beautiful cake outside. This simple prep step lays the groundwork for a hassle-free baking experience.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This combination builds the base of your cake and gets the cocoa evenly distributed, setting the stage for that stunning marble effect.
Step 3: Cream the butter and sugar
Using a large bowl, beat your softened butter with the granulated sugar until the mixture becomes light and fluffy—this step is crucial as this process traps air to give your cake a wonderful, airy texture. Take your time here for best results.
Step 4: Add the eggs and ricotta mixture
Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the ricotta cheese, milk, and vanilla extract until the batter looks smooth and luscious. Ricotta is the secret weapon here, delivering incredible moisture and a silky crumb.
Step 5: Combine wet and dry ingredients
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Overmixing can toughen the cake, so keep it light and fold the ingredients carefully to maintain that perfect tenderness.
Step 6: Fold in the chocolate chips
Gently fold in the semi-sweet chocolate chips. These little pockets of sweetness will melt slightly during baking, creating juicy little bites throughout your marble cake that are simply irresistible.
Step 7: Create the marble effect
Pour half of the batter into the prepared pan. To the remaining batter, add some extra cocoa powder and stir well to deepen the chocolate flavor for the swirl. Drop spoonfuls of this extra chocolate batter over the plain batter in the pan, then use a knife to softly swirl the two together, making sure to create that beautiful marble pattern that this recipe is known for.
Step 8: Bake to perfection
Bake your cake for 35 to 40 minutes. Keep an eye on it and check doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling step helps the cake set and keeps it from breaking apart.
How to Serve Double Chocolate Ricotta Marble Cake Recipe
Garnishes
Sprinkling powdered sugar over the cooled cake adds a pretty, snowy finish and a hint of sweetness. For an extra touch of elegance and chocolate love, scatter a handful of chocolate shavings or drizzle melted chocolate atop. You can even add a dollop of whipped cream or a scoop of vanilla ice cream to make each serving feel like a special occasion.
Side Dishes
This marble cake pairs beautifully with fresh berries, such as strawberries or raspberries, which offer a natural tart contrast to the rich chocolate. A cup of strong coffee or a creamy latte elevates the experience, balancing the sweetness and adding warmth—perfect for afternoon tea or dessert.
Creative Ways to Present
Slice the cake into thick wedges and serve on colorful plates to highlight the dramatic marbling inside. For a playful twist, try layering slices with mascarpone and fresh fruit between as a quick, no-bake trifle-style dessert. You can also stack individual slices with a smear of chocolate ganache for an impressive mini layer cake presentation.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Double Chocolate Ricotta Marble Cake Recipe wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This keeps the cake fresh and moist without drying out that luscious crumb.
Freezing
If you need to store the cake longer, freezing is a great option. Wrap the cooled cake tightly in plastic wrap, then again in aluminum foil, and freeze for up to two months. When ready to enjoy, simply thaw overnight in the fridge for best texture and flavor retention.
Reheating
For a freshly baked feel, gently warm slices of the cake in a microwave for about 15 to 20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. This softens the texture and awakens the chocolate aroma, perfect for cozy mornings or evening treats.
FAQs
Can I substitute ricotta with something else?
While ricotta is key for the moist, creamy texture, you can substitute it with Greek yogurt or mascarpone cheese in equal amounts. Keep in mind the flavor and texture may vary slightly, but both options still provide lovely richness.
Is it possible to make this cake gluten-free?
Yes! You can replace the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure your blend contains xanthan gum or another binder to maintain the cake’s structure and tenderness.
Why does the recipe use both baking powder and baking soda?
Using both leavening agents balances the rise and helps achieve a perfect crumb. Baking powder provides the bulk lift, while baking soda neutralizes acidic ingredients like cocoa and ricotta for a tender finish without a bitter taste.
Can I make this marble cake in a loaf pan?
Absolutely! A loaf pan works well too. Just adjust the baking time—start checking around 30 minutes. It may take up to 50 minutes depending on the size. Use a toothpick test to ensure it’s baked through.
How can I make the chocolate chips stand out more inside the cake?
For more intense chocolate bites, try using mini chocolate chips or chunks, which distribute more evenly. You can also toss the chips in a bit of flour before folding them in to prevent sinking to the bottom of the batter.
Final Thoughts
This Double Chocolate Ricotta Marble Cake Recipe is a celebration of comfort and indulgence that’s sure to become a favorite whenever a chocolate craving hits. Its lovely marbled pattern, silky texture, and rich flavor come together in an inviting way that feels like a warm hug on a plate. I hope you enjoy baking and sharing this decadent delight as much as I do. Trust me, your kitchen is about to smell amazing, and your taste buds will thank you.
Print
Double Chocolate Ricotta Marble Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Double Chocolate Ricotta Marble Cake is a decadent and moist dessert that combines the rich flavors of cocoa and creamy ricotta cheese. Featuring a beautiful marbled pattern with swirls of chocolate batter, this cake offers a perfect balance of chocolatey goodness and light, tender crumb. Ideal for celebrations or a special treat, it’s easy to prepare and bakes to perfection in just under an hour.
Ingredients
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 your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly 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, cream the softened unsalted butter with granulated sugar using a mixer until the mixture is light and fluffy.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the ricotta cheese, milk, and vanilla extract until the batter is smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients mixture to the wet ingredients, stirring gently until just combined to avoid overmixing the batter.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter for a tasty burst of chocolate in every bite.
- Divide Batter: Pour half of the batter into the prepared cake pan, spreading it evenly.
- Create the Chocolate Batter: To the remaining half of the batter, stir in additional unsweetened cocoa powder to make the chocolate portion richer and darker.
- Form Marble Effect: Drop spoonfuls of the chocolate batter over the plain batter in the pan. Use a knife to swirl the two batters together gently, creating a marbled pattern.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes after baking, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- You can substitute semi-sweet chocolate chips with dark chocolate or milk chocolate chips as preferred.
- For an extra moist cake, consider adding a tablespoon of sour cream or yogurt to the batter along with ricotta.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
