Chocolate Ricotta Cake
You will love this easy Chocolate Ricotta Cake full of rich chocolate flavor and its creamy texture! This cake is naturally sweetened with honey and made with oat flour instead of all purpose flour. The end result? An amazing, gluten-free dessert that is perfect for any occasion.
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The secret to this Chocolate Ricotta Cake is all in the ingredients. This is a truly delectable, special dessert, and deserved to be treated as such! Use high quality chocolate, and don’t skimp out on the ganache.
This cake is as moist and rich as they come and is great for chocolate lovers. The great thing about utilizing ricotta during baking is the moistness that it leaves the cake with, it’s truly an underrated ingredient!
Serve this healthy dessert with a scoop of vanilla ice cream or powdered sugar for the perfect finishing touch.
Why You’ll Love this Recipe:
Moist and rich: Ricotta gives the cake a soft, tender texture while chocolate chips make it extra decadent.
Naturally sweetened: Sweetened with honey instead of refined sugar.
Gluten-free friendly: Made with oat flour for a wholesome, nutrient-dense base.
Easy to make: Simple ingredients and straightforward steps, no electric mixer needed.
Perfect for any occasion: Fancy enough for a dinner party, simple enough for a weeknight treat.
Ingredients to Make Chocolate Ricotta Cake:
- butter. Adds richness and moisture, melted with chocolate for a smooth base.
- semi-sweet chocolate chips. Used in both the cake and the ganache for deep chocolate flavor, feel free to use dark chocolate if you prefer less sweetness.
- whole milk ricotta. The key to the cake’s moist, tender crumb. Be sure to use whole milk ricotta cheese and drain off excess liquid if it’s watery.
- honey. Naturally sweetens the cake, pairs well with the chocolate and keeps the crumb soft.
- eggs. Provide structure and help the cake rise. Use large eggs at room temperature for best results.
- oat flour. Makes the cake gluten-free and adds a subtle nutty flavor. You can use store-bought or finely ground oats.
- baking powder & soda. Work together to give the cake a light, airy texture.
- heavy cream. Creates a smooth, glossy topping, warm it just enough to melt the chocolate chips without boiling.
How to Make Chocolate Ricotta Cake:
- Preheat oven to 350°F. Grease a 9-inch round cake springform pan.
- Melt butter and chocolate: In a small saucepan over low heat, melt ½ cup butter and 1 cup chocolate chips together until smooth. Let cool slightly.
- In a large bowl, whisk together ricotta, honey, eggs, and vanilla extract until smooth.
- Slowly whisk the cooled chocolate mixture into the ricotta mixture until fully combined.
- Stir in oat flour, baking powder, baking soda, and salt until just combined, don’t over mix.
- Pour batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, heat ½ cup heavy cream just until it begins to simmer. Pour over 1 cup chocolate chips in a bowl. Let sit 1–2 minutes, then stir until smooth.
- Once the cake is cool, pour ganache over the top and spread evenly. Let set before slicing.
Recommended Equipment
Recipe Notes & Tips:
- Use good-quality chocolate: Since chocolate is the main flavor, using a good semi-sweet or dark chocolate makes a noticeable difference.
- Cool melted chocolate fully before mixing: Warm chocolate can curdle the ricotta or scramble the eggs, make sure it’s lukewarm at most.
- Room temperature ingredients work best: Let the ricotta and eggs come to room temp before mixing for a smoother batter.
- Oat flour tip: If making your own oat flour, blend rolled oats until very fine and sift if needed for a smoother cake texture.
- Ganache variation: For a fluffier topping, let the ganache cool, then whip it with a hand mixer for a few minutes before spreading.
Serving Suggestions:
- Peanut Butter Banana Cookies
- Homemade Almond Milk
- Peanut Butter Yogurt Dip
- Cinnamon Apples
- Homemade Hot Chocolate
How to Store:
Room temperature: Store covered at room temp for up to 2 days if your kitchen is cool and the cake is unfrosted.
Refrigerator: Once topped with ganache, store the cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Freezer: You can freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then frost and serve.
FAQs:
You can, but whole milk ricotta gives a richer, creamier texture. Part-skim will work, but the cake may be slightly drier.
Yes, maple syrup works as a 1:1 substitute for honey. It will give a slightly different flavor, but still pairs well with the chocolate.
Yes, it’s already made with oat flour, which is naturally gluten-free. Just make sure you’re using certified gluten-free oats if needed.
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Chocolate Ricotta Cake
Ingredients
- ½ cup butter
- 1 cup semi-sweet chocolate chips
- 1 ½ cups whole milk ricotta
- ½ cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake springform pan.
- Melt butter and chocolate: In a small saucepan over low heat, melt ½ cup butter and 1 cup chocolate chips together until smooth. Let cool slightly.
- In a large bowl, whisk together ricotta, honey, eggs, and vanilla extract until smooth.
- Slowly whisk the cooled chocolate mixture into the ricotta mixture until fully combined.
- Stir in oat flour, baking powder, baking soda, and salt until just combined, don’t over mix.
- Pour batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, heat ½ cup heavy cream just until it begins to simmer. Pour over 1 cup chocolate chips in a bowl. Let sit 1–2 minutes, then stir until smooth.
- Once the cake is cool, pour ganache over the top and spread evenly. Let set before slicing.
Notes
- Use good-quality chocolate: Since chocolate is the main flavor, using a good semi-sweet or dark chocolate makes a noticeable difference.
- Cool melted chocolate fully before mixing: Warm chocolate can curdle the ricotta or scramble the eggs, make sure it’s lukewarm at most.
- Room temperature ingredients work best: Let the ricotta and eggs come to room temp before mixing for a smoother batter.
- Oat flour tip: If making your own oat flour, blend rolled oats until very fine and sift if needed for a smoother cake texture.
- Ganache variation: For a fluffier topping, let the ganache cool, then whip it with a hand mixer for a few minutes before spreading.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 390
Fat: 25g
Saturated Fat: 13g
Cholesterol: 85mg
Sodium: 280mg
Carbohydrates: 34g
Fiber: 3g
Sugars: 21g
Protein: 8g
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