Description
This Double Chocolate Ricotta Marble Cake combines rich chocolate and creamy ricotta cheese to create a moist, tender loaf with a beautiful marbled effect. Perfect for dessert or an indulgent snack, this Italian-inspired cake balances decadent chocolate flavor with the smoothness of ricotta, baked to perfection in a loaf pan.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 1/3 cup milk
- 1/2 cup semi-sweet chocolate chips, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until fully combined. Set this bowl aside.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, indicating good aeration for a tender cake.
- Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and ricotta cheese until the mixture is smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. This ensures an even batter without overmixing.
- Create Chocolate Batter: Divide the batter evenly into two bowls. To one half, add the unsweetened cocoa powder and melted semi-sweet chocolate chips. Stir until fully incorporated to create the chocolate portion of the batter.
- Layer and Marble Batter: Spoon the vanilla and chocolate batters alternately into the prepared loaf pan. Use a knife to gently swirl through the batters, creating the signature marble effect without overmixing.
- Bake the Cake: Place the pan into the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to retain its moist texture.
Notes
- For an extra indulgent touch, drizzle with melted chocolate or dust with powdered sugar once cooled.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep it fresh.
