This Ricotta and Chocolate Cake offers a lush texture and rich flavor, combining the creamy smoothness of ricotta with the deep, luxurious taste of chocolate. Free from butter, this cake relies on sunflower oil and partially skimmed milk to achieve its moist, tender crumb. Each bite is enhanced with chocolate chips for an extra chocolatey experience, making this cake a perfect treat for any chocolate lover.
Why You'll Love This:
This cake stands out for its incredible softness and flavorful profile that isn't overly sweet, allowing the natural flavors of the ricotta and cocoa to shine through. The addition of ricotta creates a uniquely moist texture that is both satisfying and light. This recipe is also relatively simple to make and can be a delightful way to impress guests or to enjoy a special dessert at home.
Perfect Occasion:
Ideal for a range of occasions, from casual gatherings to more festive celebrations, this cake fits beautifully into a dessert table at parties or as a special weekend treat. It can also be a lovely addition to a brunch spread or served as an elegant dessert at dinner parties. Its sophisticated flavor and appearance make it suitable for celebrating milestones and holidays.
Decoration Tips:
To enhance the look of this cake, dust it generously with powdered sugar as suggested. For a more decadent finish, you could also drizzle it with a chocolate ganache. To add a bit of color and contrast, sprinkle some raspberries or strawberries on top before serving. These additions not only add to the visual appeal but also complement the flavors beautifully.
Ingredients:
- 160 g all-purpose flour
- 160 g sugar
- 2 eggs
- 250 g ricotta cheese
- 60 g sunflower oil
- 60 g partially skimmed milk
- 30 g unsweetened cocoa powder
- 1 packet of baking powder
- 50 g chocolate chips
- 20 g powdered sugar (for dusting)
- 20 cm cake pan
Instructions:
- Begin by blending the ricotta with sugar using an electric mixer until smooth and homogeneous.
- Add the eggs and continue to beat until the mixture becomes frothy.
- Gradually incorporate the milk and then the oil, allowing each to be fully absorbed before adding the next.
- Sift in the flour, baking powder, and cocoa powder, mixing at low speed to prevent lumps.
- Pour the batter into a greased and floured 20 cm cake pan, smoothing the top with a spatula.
- Sprinkle chocolate chips evenly over the batter.
- Bake in a preheated oven at 180°C (356°F) for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely outside the oven before removing it from the pan.
- Once cool, transfer to a serving plate and dust with powdered sugar.
Enjoy!