Chocolate Espresso Ricotta Cake is the perfect dessert for those who crave rich chocolate flavor with a hint of espresso and a luxuriously moist texture. This indulgent cake brings together the deep taste of cocoa and coffee with the creamy softness of ricotta cheese, creating a dessert that feels both elegant and comforting. Whether you’re hosting a dinner party or simply want a treat to savor with your coffee, this cake delivers bold flavor and an easy-to-make process. Let this chocolate espresso ricotta cake be your new favorite baking adventure.
Why You’ll Love This Chocolate Espresso Ricotta Cake
This cake is incredibly moist thanks to the ricotta cheese, and it has a bold yet balanced flavor from the cocoa and espresso powder. It uses simple ingredients, making it approachable even for novice bakers. With just 20 minutes of prep time and minimal cleanup, it’s the perfect recipe for when you want something impressive but easy. The result is a rich, tender cake with a deep chocolate flavor and subtle coffee undertone that elevates the entire experience. It’s great served plain, with a dusting of powdered sugar, or even a scoop of gelato on the side.
Ingredients
- 80g Type 00 flour
- 50g cocoa powder
- 10g leavener (Italian “lievito in polvere per dolci”) see substitution note below
- 1/2 tsp espresso powder
- Pinch of salt
- 3 eggs
- 180g sugar
- 250g ricotta cheese
- 80g neutral oil (such as sunflower or canola)
Note: You can substitute 1 tsp of baking soda if you don’t have Italian leavener.
Step-by-Step: How to Make Chocolate Espresso Ricotta Cake
- Preheat your oven to 180 °C (350 °F). Grease and line a 22 cm (9-inch) round cake pan with parchment paper.
- In a medium bowl, sift together the Type 00 flour, cocoa powder, leavener, espresso powder, and a pinch of salt.
- In a separate large bowl, whisk the eggs and sugar until the mixture is light and frothy. This aeration helps create a light crumb in the finished cake.
- Add the ricotta cheese and neutral oil to the egg mixture. Whisk until the batter is silky and fully blended.
- Carefully fold the dry ingredients into the wet mixture, stirring just until everything is incorporated. Avoid overmixing to maintain a light, tender crumb.
- Transfer the batter to the prepared cake pan and gently smooth the surface with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean.
- Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once fully cooled, dust with powdered sugar if desired and serve.
Helpful Tips
- Use fresh ricotta for the best texture. Drain it slightly if it seems too watery.
- Do not overmix the batter once the dry ingredients are added to keep the cake light.
- Use high-quality cocoa powder and espresso powder for a more intense flavor.
- Line the cake pan with parchment paper to ensure easy release and minimal sticking.
- Let the cake cool completely before slicing to prevent crumbling.
Substitutions And Variations
- Flour: If you don’t have Type 00 flour, all-purpose flour makes a great substitute. The texture might vary slightly but will still be delicious.
- Leavener: Replace the Italian leavener with 1 tsp of baking soda.
- Oil: Light olive oil or melted butter can be used for a different flavor.
- Add-ins: Incorporate mini chocolate chips or chopped nuts for added texture.
- Frosting: Add a layer of chocolate ganache or a dollop of whipped cream for extra decadence.
Storage Instructions
Store any leftover Chocolate Espresso Ricotta Cake in an airtight container at room temperature for up to 2 days. For extended freshness, refrigerate it for up to 5 days. Allow the cake to come to room temperature before serving for optimal taste and texture. It also freezes well—wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 2 months.
Nutritional Information
Each serving of Chocolate Espresso Ricotta Cake (based on 8 servings) is approximately:
- Calories: 310
- Protein: 7g
- Fat: 16g
- Carbohydrates: 34g
- Sugar: 20g
- Fiber: 2g
Note: Nutritional values are estimates and can vary depending on specific ingredients used.
Serving Suggestions
This cake is a wonderful companion to a hot cup of espresso or cappuccino, capturing an Italian café vibe. For a more elegant touch, serve it with fresh berries and a generous dollop of whipped cream. You can also drizzle it with melted dark chocolate or pair it with a scoop of vanilla or coffee gelato for an indulgent dessert experience.
Frequently Asked Questions About Chocolate Espresso Ricotta Cake
Can I use regular flour instead of Type 00?
Yes, all-purpose flour works well as a substitute. Type 00 flour is finer and makes the cake a bit more delicate, but it’s not essential.
Is espresso powder necessary?
Espresso powder enhances the chocolate flavor but isn’t required. You can omit it if you prefer, or use instant coffee in a pinch.
Can I use part-skim ricotta?
Yes, but full-fat ricotta provides a richer and more tender crumb. If using part-skim, ensure it’s not too watery.
Can I make this cake gluten-free?
You can try using a gluten-free flour blend that substitutes 1:1 for regular flour. Texture may vary slightly.
Can I double the recipe?
Yes, double the ingredients and bake in a larger pan or two 22 cm pans. Adjust baking time accordingly and monitor with a toothpick test.
Final Thoughts
Thank you so much for stopping by to try this Chocolate Espresso Ricotta Cake! It’s truly one of my favorite simple desserts to whip up when I want something rich and satisfying without spending hours in the kitchen. The creamy ricotta keeps it tender, while the combination of chocolate and espresso adds a delightful complexity. I hope you enjoy baking and sharing this cake as much as I do. Wishing you all the best in your baking adventures and thank you for being part of this wonderful food-loving community.
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Chocolate Espresso Ricotta Cake
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Chocolate Espresso Ricotta Cake is rich, moist, and bursting with cocoa and espresso flavor. Easy to make and perfect with coffee—try it today!
Ingredients
80g Type 00 flour
50g cocoa powder
10g leavener (Italian “lievito in polvere per dolci”)
1/2 tsp espresso powder
Pinch of salt
3 eggs
180g sugar
250g ricotta cheese
80g neutral oil (sunflower or canola)
Instructions
- Preheat your oven to 180 °C (350 °F). Grease and line a 22 cm (9-inch) round cake pan with parchment paper.
- In a medium bowl, sift together the Type 00 flour, cocoa powder, leavener, espresso powder, and a pinch of salt.
- In a separate large bowl, whisk the eggs and sugar until the mixture is light and frothy. This aeration helps create a light crumb in the finished cake.
- Add the ricotta cheese and neutral oil to the egg mixture. Whisk until the batter is silky and fully blended.
- Carefully fold the dry ingredients into the wet mixture, stirring just until everything is incorporated. Avoid overmixing to maintain a light, tender crumb.
- Transfer the batter to the prepared cake pan and gently smooth the surface with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean.
- Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once fully cooled, dust with powdered sugar if desired and serve.
Notes
Substitute 1 tsp baking soda if you don’t have Italian leavener.
All-purpose flour works if Type 00 is unavailable.
Avoid overmixing to keep the cake light.
Wrap leftovers and freeze for up to 2 months.
- Prep Time: 20 minutes + Time: 10 minutes cooling
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Carbohydrates: 34g
- Protein: 7g