Description
This Double Chocolate Ricotta Marble Cake is a moist and decadent dessert that features a tender vanilla batter swirled with rich chocolate and semisweet chocolate chips. The addition of creamy ricotta cheese adds a delightful texture and keeps the cake soft for days. Perfect for an elegant dessert or a special treat with coffee, this Italian-American inspired marble loaf impresses with its balanced flavors and beautiful swirls.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup ricotta cheese
- 1/2 cup milk
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup semisweet chocolate chips
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Dairy: Beat in the eggs one at a time, incorporating each fully before adding the next. Then mix in the ricotta cheese, milk, and vanilla extract until the batter is smooth and consistent.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to keep the cake tender.
- Prepare Chocolate Batter: Divide the batter in half. Stir the cocoa powder and semisweet chocolate chips into one half of the batter until evenly blended.
- Create the Marble Effect: Alternately spoon dollops of vanilla and chocolate batter into the prepared loaf pan. Use a knife or skewer to gently swirl the batters together, creating a beautiful marbled pattern.
- Bake the Cake: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes to firm up. Then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- The ricotta cheese keeps this cake extra moist for several days, making it perfect for make-ahead desserts.
- For added richness and a glossy finish, drizzle melted chocolate or a simple sugar glaze on top once cooled.
- You can substitute some or all of the semisweet chocolate chips with dark chocolate chunks to intensify the chocolate flavor.
