If you are looking for a luscious treat that perfectly blends rich chocolate with creamy ricotta, this Double Chocolate Ricotta Marble Cake Recipe is sure to become your new favorite. It’s one of those irresistible cakes that combines the moist, tender crumb from ricotta cheese with intense chocolate swirls, creating a stunning marble effect that is as beautiful as it is delicious. Whether you’re baking for a special occasion or just craving something comforting with a gourmet twist, this recipe brings warmth, richness, and a delightful balance of flavors to every slice.
Ingredients You’ll Need
The magic of this cake lies in its simple yet carefully chosen ingredients, which work together to create incredible texture, balanced sweetness, and that signature marble look. Each component plays a crucial role — from the cocoa powder that deepens the chocolate flavor to the ricotta that keeps every bite moist and tender.
- 1 ¾ cups all-purpose flour: Provides the structure needed for a light yet sturdy crumb.
- 1 teaspoon baking powder: Helps the cake rise for a soft, fluffy texture.
- ½ teaspoon baking soda: Works alongside baking powder to perfect the rise and keep the cake tender.
- ¼ teaspoon salt: Enhances all the flavors, balancing the sweetness.
- ½ cup unsweetened cocoa powder: Delivers deep chocolate flavor and a gorgeous dark swirl color.
- ½ cup hot water: Used to bloom the cocoa powder for intense richness.
- 1 ½ sticks (12 tablespoons) unsalted butter, softened: Adds richness, moisture, and tenderness.
- 1 cup granulated sugar: Provides sweetness and helps with a lovely golden crust.
- ½ cup brown sugar: Adds a subtle molasses undertone and moistness.
- 1 cup whole milk ricotta cheese: The secret to a moist texture and slight tang that brightens the cake.
- 3 large eggs: Bind the ingredients and enrich the batter.
- 1 teaspoon vanilla extract: Infuses warmth and depth of flavor.
- ¾ cup semi-sweet chocolate chips: Melt into pockets of gooey chocolate, making every bite extra special.
How to Make Double Chocolate Ricotta Marble Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan thoroughly. This ensures your cake bakes evenly and will come out easily once cooled.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures these leavening agents and seasoning are evenly dispersed throughout the flour for consistent rising.
Step 3: Make the Cocoa Paste
In a small bowl, stir the unsweetened cocoa powder into the hot water to form a smooth, rich paste. This step intensifies the chocolate flavor by fully hydrating the cocoa.
Step 4: Cream Butter and Sugars
Using a large mixing bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This aerates the batter and creates a tender crumb.
Step 5: Add Ricotta, Eggs, and Vanilla
Beat in the ricotta cheese until smooth, then add the eggs one at a time, incorporating each fully before adding the next. Finally, stir in the vanilla extract for that lovely aromatic finish.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the wet batter, folding gently until just combined. The goal is to avoid overmixing to keep the cake light.
Step 7: Create the Marble Effect
Divide the batter evenly into two bowls. Stir the cocoa paste and chocolate chips into one half. Then, alternate spoonfuls of the plain and chocolate batter into your prepared pan, using a knife to swirl and create that stunning marble pattern.
Step 8: Bake Your Cake
Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Double Chocolate Ricotta Marble Cake Recipe
Garnishes
This cake is delightful just as it is, but you can elevate it by dusting lightly with powdered sugar or drizzling with melted chocolate for an extra indulgent touch. Fresh berries or a dollop of whipped cream also make wonderful accents without overpowering the flavors.
Side Dishes
Pair a slice of this cake with a scoop of vanilla or coffee ice cream for lovely contrast, or enjoy it alongside a cup of rich espresso or black tea. The cake’s moist texture and chocolate notes go perfectly with these simple companions.
Creative Ways to Present
Slice the Double Chocolate Ricotta Marble Cake Recipe into thick wedges and serve on patterned plates to show off the beautiful marbling. For a fun twist, you can also cut it into small squares and serve as bite-sized treats at brunch or gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature; it will stay fresh for up to 3 days, maintaining its moist texture and chocolate richness.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil to avoid freezer burn. Freeze for up to 3 months, then thaw overnight in the refrigerator when ready to enjoy.
Reheating
Warm slices gently in the microwave for about 15-20 seconds or in a low oven until just warm. This brings out the gooey chocolate chips and revives the cake’s tender crumb beautifully.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, you can use part-skim ricotta, though whole milk ricotta creates a richer, moister cake with a slightly more luxurious texture.
Is it possible to make this cake dairy-free?
Dairy-free ricotta alternatives exist, but they may alter the cake’s texture and moisture. Experiment with your favorite plant-based ricotta substitutes if necessary.
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips will give the cake a deeper, slightly less sweet flavor profile, which pairs wonderfully with the ricotta and cocoa.
How do I know when the cake is done baking?
The best way is to insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is ready. Avoid overbaking to keep it tender.
Can I make the batter ahead of time?
It’s best to bake the batter soon after mixing for optimal rise and texture. However, you can refrigerate the prepared batter for up to 24 hours, letting it come to room temperature before baking.
Final Thoughts
This Double Chocolate Ricotta Marble Cake Recipe is truly a game changer when it comes to homemade chocolate cakes. It feels indulgent but remains refreshingly light thanks to ricotta, and the beautiful marble effect just adds to the fun. Trust me, once you try this cake, it will become a go-to dessert that impresses friends, family, and even yourself. So gather your ingredients and start baking — your new favorite cake moment awaits!
Print
Double Chocolate Ricotta Marble Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A rich and moist Double Chocolate Ricotta Marble Cake featuring swirls of chocolate and vanilla batters, combining creamy ricotta cheese with semi-sweet chocolate chips for an indulgent Italian-American dessert perfect for any occasion.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
Wet Ingredients
- ½ cup hot water
- 1 ½ sticks (12 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Create Cocoa Paste: In a small bowl, stir the unsweetened cocoa powder with the hot water until smooth, then set aside to cool slightly.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated and brown sugars using a mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Ricotta and Eggs: Beat the ricotta cheese into the creamed butter mixture until smooth. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Combine Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until blended to avoid overmixing.
- Divide and Flavor: Divide the batter evenly into two bowls. Stir the cocoa paste into one half along with the semi-sweet chocolate chips, creating the chocolate batter.
- Layer and Marble: Alternate spoonfuls of the plain and chocolate batters into the prepared loaf pan. Use a knife to gently swirl the batters together, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- You can substitute part-skim ricotta, but whole milk ricotta provides a richer, creamier texture.
- For an extra indulgent finish, drizzle the cooled cake with melted chocolate or dust with powdered sugar before serving.
- This cake freezes well; wrap tightly and store in the freezer for up to 2 months.
