Description
This Double Chocolate Ricotta Marble Cake is a decadent and moist dessert that combines the creamy texture of ricotta cheese with rich cocoa and chocolate chips. Perfect for chocolate lovers, this marble cake offers a beautiful swirl of chocolate and vanilla flavors, making it a delightful treat for any occasion.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- ½ cup milk
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, incorporating air for a lighter cake texture.
- Add Wet Ingredients: Beat in the eggs one at a time to combine thoroughly. Then mix in the ricotta cheese, milk, and vanilla extract until the batter is smooth and homogenous.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated to avoid overmixing.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to spread them evenly without breaking them up.
- Prepare Batter for Marble Effect: Pour half of the batter into the prepared cake pan. To the remaining batter, add extra cocoa powder for a darker chocolate portion and stir well.
- Create Marble Swirl: Drop spoonfuls of the chocolate batter over the plain batter in the cake pan. Using a knife, gently swirl the two batters together to achieve a marble effect without fully blending.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving to allow the structure to set properly.
Notes
- Use room temperature ingredients to ensure even mixing and better texture.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
- For a dairy-free version, substitute ricotta cheese and milk with suitable plant-based alternatives.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
