Name: Chocolate Ricotta Layer Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups Granulated Sugar; 1.75 cups All-Purpose Flour ((not packed!)); 1 cup Unsweetened Cocoa Powder; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 0.75 teaspoon Salt; 2 Large Eggs (at room temperature); 1 Large Egg Yolk (at room temperature); 1.25 cups Whole Milk Ricotta Cheese; 0.5 cup Vegetable Oil ((you may also sub in melted coconut oil)); 1 tablespoon Vanilla Extract; 1 cup Hot Water; 1 cup Unsalted Butter ((2 sticks, 8 ounces), softened); 3.25 cups Confectioners' Sugar ((sifted)); 0.5 cup Unsweetened Cocoa Powder ((sifted)); 2 teaspoons Vanilla Extract; 0.25 teaspoon Salt; 0.25 cup Whole Milk Ricotta Cheese

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The first time I made Chocolate Ricotta Layer Cake, I was on a quest to impress my friends at a dinner party. I wanted something rich and decadent, yet unique enough to stand out. As I sifted through recipes, this one caught my eye with its promise of a moist and creamy texture thanks to the ricotta. I could almost taste the velvety layers of chocolate cake and luscious frosting before I even took my first bite. It was an invitation to a delicious experience that I couldn’t resist.

Recipe Snapshot

Total Time:
55 mins

Prep Time:
20 mins

Cook Time:
35 mins

Difficulty:
Medium

Calories:
450 kcal

Protein:
6 g

Diet:
Gluten-Free, Low FODMAP

Fat:
20 g

Tools Used:
Baking Sheet, Oven, Mixing Bowl, Frying Pan

Why This Chocolate Ricotta Layer Cake Is a Winner

Unforgettable Flavor

Let’s be honest—who doesn’t love chocolate? The combination of cocoa and ricotta in Chocolate Ricotta Layer Cake creates a depth of flavor that is both rich and comforting. With every slice, you’re greeted with a moist cake that melts in your mouth, making it hard to resist just one more piece.

Unique Texture

The addition of ricotta cheese in the cake batter adds a delightful creaminess that elevates this dessert from ordinary to extraordinary. The cake remains tender and moist, while still holding its shape, making it perfect for layering and frosting.

Perfect for Any Occasion

Whether it’s a birthday, anniversary, or just a casual gathering, Chocolate Ricotta Layer Cake never fails to impress. Its beautiful layers and luxurious frosting make it a centerpiece at any event, bringing smiles to everyone’s faces.

Easy to Prepare

Don’t let the elegant presentation fool you; this cake is surprisingly easy to make. With straightforward steps and common ingredients, you’ll feel like a pro in the kitchen. Plus, the baking process fills your home with a heavenly aroma that will have everyone asking, “What’s cooking?”

Customizable Frosting

The frosting for Chocolate Ricotta Layer Cake is just as divine as the cake itself. You can easily tweak it to your liking—whether you prefer a smoother finish or something with more texture, the frosting adapts beautifully. You can even play with flavors by adding a hint of espresso or a dash of almond extract for an unexpected twist.

What to Gather for Chocolate Ricotta Layer Cake

Gathering the right ingredients is essential for creating the perfect Chocolate Ricotta Layer Cake. Each component plays a vital role in achieving that ideal moistness and rich flavor. The balance of sweetness from the sugar, the depth of flavor from the cocoa, and the creamy texture from the ricotta come together to create a harmonious dessert that is sure to impress.

2 cups granulated sugar
1 3/4 cups all-purpose flour (not packed!)
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 and 1/4 cups whole milk ricotta cheese
1/2 cup vegetable oil (you may also sub in melted coconut oil)
1 tablespoon vanilla extract
1 cup hot water
1 cup unsalted butter (2 sticks, 8 ounces), softened
3 and 1/4 cups confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup whole milk ricotta cheese

Putting Together Chocolate Ricotta Layer Cake

Making Chocolate Ricotta Layer Cake is a rewarding process that fills your kitchen with delightful aromas. Follow these detailed steps, and you’ll soon have two beautiful layers ready to impress.

Start by preheating your oven to 350°F. Generously spray two 9-inch round baking pans with non-stick baking spray. This ensures the cakes release easily once baked.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), combine 2 cups granulated sugar, 1 3/4 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt. Mix on low until the dry ingredients are thoroughly combined.
In a separate bowl, whisk together 2 large eggs, 1 large egg yolk, 1 and 1/4 cups whole milk ricotta cheese, 1/2 cup vegetable oil, and 1 tablespoon vanilla extract until completely combined. This mixture is where the richness comes from.

Pour the ricotta mixture into the dry ingredients and beat on low until just incorporated. The batter will be quite thick at this point.
Add in 1 cup hot water and mix until everything is fully combined, about 1 minute. The batter will be thin at this stage, but that’s perfect!
Divide the batter evenly between the prepared pans and gently tap them on the counter to remove any air bubbles.

Bake in the preheated oven for 30 to 35 minutes. You’ll know the cakes are ready when a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
After baking, allow the cakes to cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer to a cooling rack. Let them cool completely before frosting.
While the cakes are cooling, prepare the frosting. In your stand mixer, cream the softened 1 cup unsalted butter on medium speed until completely smooth; this should take about 3 minutes.

Turn the mixer off and sift in 3 and 1/4 cups confectioners’ sugar and 1/2 cup unsweetened cocoa powder. Turn the mixer on to the lowest speed to mix the sugar and cocoa into the butter. This ensures no powdery mess!
Once absorbed, increase the mixer speed to medium and add in 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/4 cup whole milk ricotta cheese. Beat for another 3 minutes until fluffy and smooth. If it’s too thin, add a bit more sugar. If it’s too thick, add more ricotta, a tablespoon at a time.
Finally, frost the cooled cakes as desired, layering them beautifully. Enjoy the reactions as you serve this delightful Chocolate Ricotta Layer Cake!

Things Worth Knowing

Use room temperature ingredients: Allow your eggs and ricotta to sit out for about 30 minutes before starting. This helps achieve a smoother batter.
Measure your flour properly: Spoon the flour into the measuring cup and level it off to avoid a dry cake.
Check for doneness: Use the toothpick test to ensure your cakes are perfectly baked and not dry.

Cool completely: This step is crucial for the frosting to adhere well without melting!

Tips and Variations

There are many ways to customize your Chocolate Ricotta Layer Cake for different occasions. Here are some helpful tips and variations:

Storage: Keep any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days.

Freezing: You can freeze the baked and cooled layers for up to a month. Just wrap them tightly in plastic wrap before freezing.
Flavor Variations: Experiment with different flavors of ricotta or add espresso powder to the batter for a mocha twist.
Decorating: Top with fresh berries or chocolate shavings for an elegant touch!

Serving Suggestions: Pair slices of this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.

What to Pair With Chocolate Ricotta Layer Cake

Serving Chocolate Ricotta Layer Cake can be an experience of its own. Here are some thoughtful suggestions to enhance your dessert offering:

Ice Cream: Vanilla or chocolate ice cream complements the rich flavors of the cake beautifully.

Fresh Berries: Strawberries, raspberries, or blueberries add a delightful tartness that balances the sweetness of the cake.
Coffee: A nice cup of coffee or espresso pairs wonderfully with chocolate desserts and brings out the cake’s rich flavors.
Special Occasions: This cake is perfect for birthdays, anniversaries, or any celebration where you want to impress your guests.

Seasonal Pairings: Enjoy it during holidays or cozy family gatherings, where its flavor can truly shine.

FAQ

While the recipe specifically calls for ricotta cheese, you could experiment with other soft cheeses like mascarpone. However, keep in mind that the flavor profile may change slightly. Ricotta contributes to the cake’s moist texture and subtle flavor, making it a preferred choice for this dessert.

To store leftover Chocolate Ricotta Layer Cake, place it in an airtight container and refrigerate. It should stay fresh for up to three days. If you want to keep it longer, consider freezing the layers before frosting. This way, you can enjoy it even weeks later!

Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator. Just make sure they’re completely cooled before wrapping to prevent moisture buildup. Frost the cake on the day you plan to serve it for the best results.

This cake contains gluten and dairy, making it unsuitable for those with gluten intolerance or lactose intolerance. However, you can look for gluten-free flour options and dairy-free ricotta alternatives to adapt the recipe to your dietary needs. Always check the labels for hidden ingredients.

Conclusion

This Chocolate Ricotta Layer Cake is a delightful treat that combines rich chocolate flavor with the creamy texture of ricotta. It’s perfect for any occasion, whether you’re celebrating a special event or simply indulging yourself. I encourage you to try making it; your friends and family will surely be impressed!

Chocolate Ricotta Layer Cake

The ultimate dessert for chocolate lovers, this moist and rich Chocolate Ricotta Layer Cake combines creamy ricotta with decadent cocoa. Perfect for special occasions or cozy gatherings, this cake is sure to satisfy any sweet tooth!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Desserts

Cuisine Italian

Servings 8 slices

Calories 450 kcal

Equipment

Baking Sheet
Oven
Mixing Bowl
Frying Pan

Ingredients

2 cups Granulated Sugar
1.75 cups All-Purpose Flour (not packed!)
1 cup Unsweetened Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Baking Powder
0.75 teaspoon Salt
2 Large Eggs at room temperature
1 Large Egg Yolk at room temperature
1.25 cups Whole Milk Ricotta Cheese
0.5 cup Vegetable Oil (you may also sub in melted coconut oil)
1 tablespoon Vanilla Extract
1 cup Hot Water
1 cup Unsalted Butter (2 sticks, 8 ounces), softened
3.25 cups Confectioners' Sugar (sifted)
0.5 cup Unsweetened Cocoa Powder (sifted)
2 teaspoons Vanilla Extract
0.25 teaspoon Salt
0.25 cup Whole Milk Ricotta Cheese

Instructions

Preheat your oven to 350°F. Generously spray two 9-inch round baking pans with non-stick baking spray, set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt; mix on low until dry ingredients are thoroughly combined.
In a separate bowl combine the eggs, egg yolk, ricotta cheese, oil, and vanilla, mix until completely combined.
Pour mixture into the dry ingredients and beat on low until just incorporated.

Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will be quite thin.
Divide batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes, or until a wooden toothpick or cake tester inserted in the center comes out clean or with just a few moist crumbs attached.
Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.

In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes.
Increase mixer speed to medium; add in vanilla extract, salt, and ricotta cheese; beat for 3 minutes. If your frosting appears a little too thin, add a little more sugar; If your frosting needs to be thinner, add additional ricotta cheese, 1 tablespoon at a time.