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
Scale
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