Description
This Double Chocolate Ricotta Marble Cake is a delightful Italian-American dessert featuring a moist, tender crumb enriched with ricotta cheese and swirled with rich chocolate for a beautiful marbled effect. Perfect for chocolate lovers seeking a unique twist on a classic marble cake.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (divided)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1/2 cup whole milk
- 1/2 cup semi-sweet chocolate chips, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1/4 cup of the unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the vanilla extract and ricotta cheese until the batter is smooth and well combined.
- Combine Dry and Wet Mixtures: Add the dry ingredients to the wet mixture in two additions, alternating with the whole milk, and mix until just combined to avoid overmixing which can toughen the cake.
- Create Chocolate Batter: Divide the batter evenly between two bowls. To one bowl, add the remaining 1/4 cup of cocoa powder and the melted semi-sweet chocolate chips. Stir to combine, creating the chocolate portion of the batter.
- Layer and Marble the Batter: Spoon the vanilla and chocolate batters alternately into the prepared loaf pan. Using a knife, gently swirl the batters together to create a marbled pattern without fully blending them.
- Bake: Bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake firm up and makes slicing easier.
Notes
- For a richer chocolate flavor and extra texture, consider adding a handful of chocolate chips to the chocolate batter before baking.
- This cake tastes even better the next day, making it ideal for making ahead of time.
- Store the cake at room temperature in an airtight container for up to 3 days to maintain freshness.
