Description
Bake a rich midnight chocolate ricotta cake fast. Deep cocoa flavor, moist crumb—ideal for late-night cravings or cozy gatherings.
Ingredients
Scale
- 1 cup whole-milk ricotta cheese
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder (Dutch-process if available)
- ½ cup all-purpose flour
- ½ cup unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Heat oven to 350 °F / 175 °C. Grease a 9-inch round pan and line the base with parchment.
- Beat ricotta and sugar until smooth. Stir in melted butter and vanilla.
- In a small bowl whisk cocoa, flour, baking powder, and salt. Fold this into the ricotta mixture.
- Beat in the eggs one at a time until the batter looks glossy.
- Pour batter into the pan and level the top. Bake 30–35 minutes. A toothpick should come out with a few moist crumbs.
- Let the cake rest 10 minutes in the pan, then turn it onto a rack. Dust with powdered sugar when cool.
Notes
Pull the cake at 30 minutes for a fudgier center. Add instant espresso with cocoa for depth. Clean slices using a warm, damp knife.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg