Double Chocolate Ricotta Marble Cake Recipe
If you’re looking for a truly enchanting treat, the Double Chocolate Ricotta Marble Cake is an absolute dream come true. Imagine a soft, tender crumb that melds deep chocolate flavors with creamy ricotta richness, swirling together in beautiful marbled patterns that are as delightful to eat as they are to admire. This loaf cake isn’t just about wow-factor looks; the combination of ricotta and chocolate makes every slice incredibly moist, never dry or crumbly, and bursting with crave-worthy flavor. Whether you’re baking for family, friends, or a midnight treat, this Double Chocolate Ricotta Marble Cake always steals the show—and often disappears in record time!
Ingredients You’ll Need
The beauty of this Double Chocolate Ricotta Marble Cake lies in its everyday ingredients, each playing a starring role in building up flavor, moisture, and a stunning marbled presentation. Let’s take a look at how every item on this list brings magic to your loaf.
- All-purpose flour: Provides the structural backbone for the cake, keeping it tender yet substantial.
- Unsweetened cocoa powder: Delivers a rich chocolatey depth and gives one half of the batter its dark, marbled appearance.
- Baking powder: Helps the cake rise light and fluffy for a soft, irresistible crumb.
- Baking soda: Works with the ricotta to give the loaf extra lift and an even golden color.
- Salt: Enhances all the other flavors, preventing things from ever tasting flat or one-note.
- Unsalted butter (softened): Adds creamy richness and helps create a smooth, silky batter.
- Granulated sugar: Sweetens every bite and helps the cake brown just right.
- Large eggs: Bind everything together and add extra moistness for perfect texture.
- Ricotta cheese: The secret to this cake’s incredible moisture and creamy taste—don’t skip it!
- Vanilla extract: Lends a warm, fragrant note that balances out all the chocolate.
- Whole milk: Creates a luscious, pourable batter for even marbling and a perfect crumb.
- Semi-sweet chocolate (melted and slightly cooled): Gives the chocolate batter its richness and bold chocolate flavor.
- Mini chocolate chips: Add wonderful bursts of melty chocolate in every slice and a playful finish on top.
How to Make Double Chocolate Ricotta Marble Cake
Step 1: Prep Your Pan and Oven
To start your Double Chocolate Ricotta Marble Cake, preheat your oven to 350°F (175°C) and either grease and flour a 9×5-inch loaf pan or line it with parchment paper for an easy release. A little prep makes all the difference when it’s time to unveil that beautifully marbled loaf.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This gets your dry ingredients perfectly combined for even coloring and smooth texture throughout the cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat your softened butter with granulated sugar until it’s light and fluffy—a couple of minutes with a hand mixer is ideal. This step sets the foundation for a cake that’s airy and luscious instead of dense.
Step 4: Add Eggs, Ricotta, and Vanilla
One at a time, beat in the eggs, pausing to mix well after each. Next, stir in the ricotta cheese and vanilla extract. You’ll see your batter turn sumptuously creamy at this stage, thanks to the ricotta’s distinctive richness.
Step 5: Combine Wet and Dry Mixtures
Alternate adding your whisked dry ingredients and whole milk to the wet mixture, starting and ending with the dry. Gently mix just until you don’t see dry flour—overmixing can make your Double Chocolate Ricotta Marble Cake less tender.
Step 6: Create the Chocolate Swirl
Scoop out 1 cup of the batter into a separate bowl and stir in the melted, cooled semi-sweet chocolate. This forms your deep chocolate portion for the signature marble swirl.
Step 7: Marble and Bake
Spoon the plain and chocolate batters alternately into your prepared pan. Gently swirl a knife through the batters a few times to create a marbled effect—no need for perfection, every swirl will come out unique. Scatter the mini chocolate chips evenly over the top for the prettiest (and tastiest) finish. Bake for 55–65 minutes, or until a toothpick comes out clean.
Step 8: Cool and Slice
Once baked, let your cake cool in the pan for about 10 minutes before carefully lifting it onto a wire rack. Allow it to cool completely before slicing to reveal the beautiful marbled pattern inside your Double Chocolate Ricotta Marble Cake.
How to Serve Double Chocolate Ricotta Marble Cake
Garnishes
This cake hardly needs dressing up, but a simple dusting of powdered sugar can look gorgeous and elevate the presentation. For an extra-special touch, try a spoonful of whipped cream or a drizzle of warm chocolate sauce before serving.
Side Dishes
The Double Chocolate Ricotta Marble Cake is a standout on its own but also plays well with others. Serve it alongside fresh berries, a scoop of vanilla ice cream, or a small bowl of fruit compote for a flavorful contrast that brightens the chocolate richness.
Creative Ways to Present
Wow your friends and family by slicing the cake thickly and layering with softly whipped mascarpone, or present it as elegant petit fours by cutting cubes and topping each with a swirl of chocolate ganache. For an afternoon tea, cut slender slices and fan them out on a patterned platter for a rustic yet sophisticated effect.
Make Ahead and Storage
Storing Leftovers
Because of its ricotta base, this cake stays wonderfully moist for days. Wrap leftovers tightly in plastic wrap or place them in an airtight container, keeping them at room temperature for up to 3 days or in the fridge for up to a week.
Freezing
If you want to save your Double Chocolate Ricotta Marble Cake for later, it freezes beautifully. Wrap individual slices or the whole loaf in several layers of plastic wrap, then seal in a freezer bag. Thaw overnight in the fridge or for a couple of hours at room temperature before enjoying.
Reheating
Revive that just-baked feel by gently warming slices in the microwave for about 10 seconds or in a 300°F (150°C) oven for a few minutes. This little blast of warmth can make the chocolate chips gooey and the crumb extra soft.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, part-skim ricotta will work, but expect a slightly less rich and moist texture. Whole milk ricotta is recommended for the very best results in flavor and crumb, especially in this Double Chocolate Ricotta Marble Cake.
Is it possible to use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate will deliver an even deeper, bolder chocolate flavor. If you’re a fan of bittersweet desserts, this variation will make your Double Chocolate Ricotta Marble Cake even more decadent.
What if I don’t have mini chocolate chips?
Regular chocolate chips are fine; just chop them a bit so they distribute more evenly. You can also use chopped chocolate or skip them altogether for a classic marbled look without chocolate chip bursts.
How do I know when the cake is fully baked?
When a toothpick inserted in the center comes out clean or with only a few moist crumbs, your cake is ready. Start checking around the 55-minute mark so it doesn’t overbake and dry out.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend, making sure it’s meant for a 1:1 replacement. The structure could be a little softer, but the chocolate and ricotta will still shine.
Final Thoughts
If you love treats that look as impressive as they taste, the Double Chocolate Ricotta Marble Cake is sure to become a household favorite. Every swirl promises tender chocolatey-bite after bite, and thanks to ricotta, this loaf stays moist for days. Trust me—give it a try, and you may just find yourself baking it again and again, no special occasion required!
Print
Double Chocolate Ricotta Marble Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Indulge in the decadent goodness of this Double Chocolate Ricotta Marble Cake. With a rich, moist texture and a beautiful marbled appearance, this cake is a delightful treat for any chocolate lover.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 4 oz semi-sweet chocolate, melted and slightly cooled
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large mixing bowl, cream butter and sugar, then add eggs one at a time. Mix in ricotta, vanilla, and milk.
- Marble the batter: Remove 1 cup of batter and mix with melted chocolate. Alternate spooning plain and chocolate batters into the pan, then swirl with a knife.
- Bake: Sprinkle chocolate chips on top and bake for 55–65 minutes until a toothpick comes out clean.
- Cool and serve: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This cake stays moist thanks to the ricotta.
- Enjoy plain or with a dusting of powdered sugar.
- Dark chocolate chips can be used for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
