Chocolate Ricotta Cake
This chocolate ricotta cake is a rich, tender dessert that made with whole milk ricotta, oat flour, and a ganache chocolate frosting.
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.
- 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.
Nutrition
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.
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