This mocha ricotta cake has a rich chocolate flavor and thanks to ricotta in the batter it stays moist for days! It’s easy to make and includes how to make chocolate whipped cream to dollop on top or a simple chocolate glaze!
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If you have yet to try ricotta cake recipes, let me introduce you to a new favorite!Â
From my Italian lemon ricotta cake to chocolate chip ricotta cake and now this mocha ricotta cake you will love how ricotta adds moisture to a tender cake crumb and balances the sweetness while enhancing the texture of the cake!Â
This chocolate ricotta cake does not taste in the least bit like cheese and each fudgy bite is more mouthwatering than the next especially when topped with a dollop of homemade chocolate whipped cream or a simple chocolate glaze!
Why You’ll Love This Recipe
- Rich flavor and soft texture: This mocha ricotta cake recipe has rich chocolate flavor and a fudgy creamy texture, it’s both cake and cheesecake in one bite and so heavenly!
- Easy to make for any occasion: This cake using ricotta cheese is easy to make with simple ingredients and steps yet perfect for special occasions or a weeknight dessert.Â
Ingredient Notes
- Cake flour or pastry flour: This type of flour adds a lighter, more tender texture to baked goods. To make your own, measure out 1 cup of all-purpose flour then remove 2 Tablespoons and add back in 2 Tablespoons of cornstarch. Sift together.Â
- Brown sugar: I used light brown sugar that was lightly packed.Â
- Baking soda: Ensure yours is fresh for maximum lift and rise.Â
- Salt: Just a pinch balances flavor and sweetness.
- Unsweetened dutch processed cocoa: This type of cocoa adds the best rich dark chocolate flavor. Unsweetened cocoa powder can be used but won’t add the same rich chocolate flavor.Â
- Brewed coffee: Strong brewed coffee at room temperature adds the desired mocha flavor in this mocha ricotta cake!
- Milk: extra liquid to make a soother lighter batter.
- Ricotta cheese: I use whole milk ricotta cheese for a creamier, richer taste.
- Oil: Vegetable, light olive oil, coconut oil or melted and cooled butter can all be used
- Vanilla extract: Use real vanilla extract for best flavor.Â
- Egg: One large egg adds moisture and binding.Â
- Chocolate whipped cream: Heavy whipping cream, sifted powdered sugar, Dutch processed cocoa powder and vanilla extract.Â
How to Make Mocha Ricotta Cake
In a large bowl whisk together dry ingredients including the flour, brown sugar, baking soda and salt.
Next, in a large bowl whisk the cocoa and coffee until smooth. Add the ricotta, oil, vanilla and whisk to combine, add the egg and whisk to combine.Â
Combine the dry ingredients and wet ingredients and whisk to combine.Â
Pour the batter into the prepared bundt pan and bake. Cool in the pan then move to a wire rack to cool completely. Slice the mocha ricotta cake and serve with a dollop of chocolate whipped cream or drizzle with a simple chocolate glaze and chopped nuts.
tips and variations
- Mocha chocolate ricotta layer cake: Double the recipe and make this cake in two 9-inch cake pans then use the mascarpone frosting from my vanilla birthday cake or this mocha frosting from chocolate cake with mocha frosting to frost.Â
- Double chocolate: Place a few mini chocolate chips into the pan first then add the batter or stir mini chips into the batter before baking.Â
- Chocolate whipped cream: To make a simple chocolate whipped cream, in a medium bowl add the cold heavy cream, powdered sugar, sifted cocoa and vanilla, whip until stiff peaks appear.
- Type of pan: I used a 10 inch bundt pan but a 9 inch springform pan could be used.
- Garnish: Instead of whipped cream, try this raspberry glaze from my Italian mascarpone cake or add some chopped chocolate covered espresso beans!
Storage
- Storage: Store cake covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Bring it to room temperature before serving.
- Freezing: You can also freeze the cake whole or in slices for up to 2-3 months. Cool completely then wrap in plastic wrap then foil. Store in a freezer safe container and thaw in the refrigerator overnight.Â
More Chocolate Dessert Recipes
What better way to celebrate your love for chocolate and coffee then this delicious Mocha Ricotta Cake! Enjoy.
- 1½ cups cake/pastry flour
- 1¼ cups brown sugar (lightly packed)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened dutch processed cocoa
- â…” cup brewed coffee (strong room temperature)
- 2 tablespoons milk (2% or whole milk)
- ½ cup ricotta cheese (room temperature)
- â…“ cup oil (vegetable, light olive oil or coconut oil or melted and cooled butter)
- 1 teaspoon vanilla
- 1 large egg (room temperature)
CHOCOLATE WHIPPED CREAM
- 1 cup cream (whole, heavy or whipping cream, with at least 30% fat content)
- 1-2 tablespoons powdered sugar (sifted)
- 1½-2 tablespoons unsweetened cocoa (dutch processed sifted)
- ½ teaspoon vanilla extract
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Pre-heat oven to 350F/180C. Grease and flour or spray a 10 inch bundt pan.
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In a large bowl whisk together the flour, brown sugar, baking soda and salt.
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In a large bowl whisk the cocoa, coffee and milk until smooth. Add the ricotta, oil, vanilla and whisk to combine, add the egg and whisk to combine.
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Add the wet ingredients to the flour mixture and whisk just to combine.
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Pour the batter into the pan and bake 30-35 minutes. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Slice and top with a dollop of chocolate whipped cream or a simple chocolate glaze and chopped nuts. Enjoy!
CHOCOLATE WHIPPED CREAM
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In a medium bowl add the cream, powdered sugar, sifted cocoa and vanilla, whip until stiff peaks appear.
How to store the Mocha Ricotta Cake
Storage:Â Store cake covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Bring it to room temperature before serving.
Freezing: You can also freeze the cake whole or in slices for up to 2-3 months. Cool completely then wrap in plastic wrap then foil. Store in a freezer safe container and thaw in the refrigerator overnight.Â
Calories: 366kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 202mg | Potassium: 188mg | Fiber: 2g | Sugar: 29g | Vitamin A: 437IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 1mg