Oh my goodness, let me tell you about this double chocolate ricotta marble cake! It’s the kind of cake that makes your heart sing with every bite. Imagine a rich, moist chocolate cake swirled with creamy, dreamy ricotta—pure bliss! I still remember the first time I made this cake for my family gathering. The aroma filled the house, and my little niece couldn’t stop begging for a slice. Trust me, this cake is not only a treat for your taste buds but also a showstopper at any gathering. The marbled effect is so beautiful, everyone will think you’re a baking genius! You’re going to love it!
Ingredients for Double Chocolate Ricotta Marble Cake
Before we dive into baking, let’s gather our ingredients! Here’s what you’ll need to create this delightful double chocolate ricotta marble cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 cup ricotta cheese
- 1/2 cup milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
Make sure to have everything measured out and ready to go. That way, the baking process will be smooth and enjoyable! You’ll want to use softened butter to achieve that fluffy texture, and don’t skimp on the chocolate chips—they’re the secret little gems in this cake. Let’s get baking!
How to Prepare Double Chocolate Ricotta Marble Cake
Preheat and Prepare
First things first, preheat your oven to 350°F (175°C)—this step is crucial for getting that perfect bake! While that’s warming up, grab a 9-inch round cake pan and grease it with some softened butter. Don’t forget to dust it with a bit of flour to prevent sticking; I like to tap out the excess flour before moving on. This little trick ensures your cake will slide out beautifully when it’s ready!
Mixing Dry Ingredients
Now, let’s tackle the dry ingredients! In a mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Make sure everything is well combined—this helps the cake rise evenly. I love the smell of cocoa powder; it’s like a little preview of the chocolate goodness to come!
Creaming Butter and Sugar
In another bowl, it’s time to cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Beat them until the mixture is light and fluffy—this usually takes about 3-5 minutes. This step is super important because it incorporates air into the butter, giving your cake that lovely light texture. You’ll know you’re there when it looks pale and fluffy, and you can’t resist sneaking a taste!
Combining Wet Ingredients
Next, let’s add the fun stuff! Crack in 3 large eggs, one at a time, mixing well after each addition. Then stir in 1 cup of ricotta cheese, 1/2 cup of milk, and 1 tsp of vanilla extract. Mix until everything is combined and smooth. You want to make sure the ricotta is well distributed; it’s going to add such a creamy richness to the cake!
Combining Wet and Dry Ingredients
Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry mixture to the wet mixture, folding gently with a spatula. Be careful not to overmix—just combine until you no longer see dry flour. We want to keep that lovely airy texture we created earlier!
Folding in Chocolate Chips
Here comes the best part! Gently fold in 1 cup of chocolate chips into the batter. Use a spatula to ensure they’re evenly distributed without deflating the batter. These little bursts of chocolate are going to melt into gooey goodness as the cake bakes!
Swirling the Ricotta
To achieve that gorgeous marbled effect, pour half of the batter into your prepared cake pan. Then, drop spoonfuls of ricotta on top of the batter. Use a knife to swirl it gently—don’t go overboard; you want to see those lovely ribbons of ricotta! Add the remaining batter on top and repeat the swirling process.
Baking the Cake
Pop the cake in your preheated oven and bake for 40-45 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. Once it’s ready, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The aroma wafting through your kitchen will be absolutely irresistible!
Tips for Success
To ensure your double chocolate ricotta marble cake turns out perfectly, let’s talk about a few key tips! First, make sure your ingredients are at room temperature—this helps everything combine smoothly and gives your cake a nice, even texture. I always take my eggs and ricotta out of the fridge about 30 minutes before I start baking.
When mixing, be gentle! Overmixing can lead to a dense cake, so just stir until everything is combined. Also, keep an eye on your baking time. Ovens can vary, so start checking for doneness a few minutes earlier than the suggested time. Remember, it’s better to underbake slightly than to overbake! You want that perfect moistness that makes the cake so delightful.
And don’t forget: let the cake cool completely before slicing. This gives the flavors a chance to settle and makes serving so much easier!
Nutritional Information
Curious about the nutritional side of this delicious double chocolate ricotta marble cake? Here’s an estimated breakdown per slice:
- Calories: 320
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 18g
- Protein: 6g
Keep in mind that these values are estimates and can vary depending on the specific ingredients you use. So feel free to enjoy this cake knowing it’s a treat, but also keep an eye on portion sizes!
FAQ Section
Can I substitute the ricotta cheese?
Absolutely! If you don’t have ricotta on hand, you can use mascarpone or even cream cheese as a substitute. Just keep in mind that the flavor and texture may vary slightly, but it’ll still be delicious!
How do I store leftovers?
To keep your double chocolate ricotta marble cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, but make sure to let it come to room temperature before serving for the best taste.
Can I make this cake ahead of time?
Yes! This cake actually tastes even better the next day as the flavors meld together. Just bake it, let it cool completely, and then store it as mentioned above. It’s perfect for making ahead of parties or gatherings!
What can I serve with this cake?
Oh, the possibilities are endless! You can serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or even fresh berries. A drizzle of chocolate sauce would also take it to the next level of indulgence!
Can I freeze the cake?
Sure thing! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to two months. Just thaw it in the fridge overnight when you’re ready to enjoy it again! Trust me, it’ll still taste amazing.
Why You’ll Love This Recipe
- Quick prep time—ready to bake in just 20 minutes!
- Rich and decadent flavor with the perfect chocolatey sweetness.
- Moist texture thanks to the creamy ricotta, making it a crowd favorite.
- Beautiful marbled design that’s impressive yet easy to achieve.
- Perfect for any occasion—birthdays, potlucks, or just a cozy night in!
Trust me, once you try this cake, it’ll become your go-to dessert for every gathering!
Storage & Reheating Instructions
To keep your double chocolate ricotta marble cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to three days. If you want to make it last longer, you can refrigerate it, but be sure to let it come to room temperature before serving to enhance the flavors. If you decide to freeze it, tightly wrap the cooled cake in plastic wrap, followed by aluminum foil, and it’ll be good for up to two months. When you’re ready to enjoy, simply thaw it in the fridge overnight—trust me, it’ll taste just as fabulous as the day you made it!
For more delicious recipes, check out our blog for inspiration!
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Double Chocolate Ricotta Marble Cake: 5 Steps to Bliss
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and moist double chocolate cake swirled with creamy ricotta.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 cup ricotta cheese
- 1/2 cup milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in ricotta, milk, and vanilla extract.
- Gradually combine dry ingredients with wet ingredients.
- Fold in chocolate chips.
- Pour half the batter into the pan.
- Drop spoonfuls of ricotta on top and swirl with a knife.
- Add the remaining batter and repeat the process.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- This cake is best served at room temperature.
- You can add nuts for extra texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: double chocolate, ricotta, marble cake