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Double Chocolate Ricotta Marble Cake Recipe

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  • Author: admin
  • 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

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter for a tasty burst of chocolate in every bite.
  7. Divide Batter: Pour half of the batter into the prepared cake pan, spreading it evenly.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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Find it online: https://breakfasttodinner.com/double-chocolate-ricotta-marble-cake-recipe/