This mocha ricotta cake has a wealthy chocolate taste and because of ricotta within the batter it stays moist for days! It’s straightforward to make and consists of the right way to make chocolate whipped cream to dollop on high or a easy chocolate glaze!
You probably have but to attempt ricotta cake recipes, let me introduce you to a brand new favourite!
From my Italian lemon ricotta cake to chocolate chip ricotta cake and now this mocha ricotta cake you’ll love how ricotta provides moisture to a young cake crumb and balances the sweetness whereas enhancing the feel of the cake!
This chocolate ricotta cake doesn’t style in in the slightest degree like cheese and every fudgy chunk is extra mouthwatering than the following particularly when topped with a dollop of do-it-yourself chocolate whipped cream or a easy chocolate glaze!
Why You’ll Love This Recipe
- Wealthy taste and gentle texture: This mocha ricotta cake recipe has wealthy chocolate taste and a fudgy creamy texture, it’s each cake and cheesecake in a single chunk and so heavenly!
- Straightforward to make for any event: This cake utilizing ricotta cheese is simple to make with easy components and steps but good for particular events or a weeknight dessert.
Ingredient Notes
- Cake flour or pastry flour: The sort of flour provides a lighter, extra tender texture to baked items. To make your personal, measure out 1 cup of all-purpose flour then take away 2 Tablespoons and add again in 2 Tablespoons of cornstarch. Sift collectively.
- Brown sugar: I used gentle brown sugar that was flippantly packed.
- Baking soda: Guarantee yours is recent for max raise and rise.
- Salt: Only a pinch balances taste and sweetness.
- Unsweetened dutch processed cocoa: The sort of cocoa provides the very best wealthy darkish chocolate taste. Unsweetened cocoa powder can be utilized however gained’t add the identical wealthy chocolate taste.
- Brewed espresso: Sturdy brewed espresso at room temperature provides the specified mocha taste on this mocha ricotta cake!
- Milk: additional liquid to make a soother lighter batter.
- Ricotta cheese: I exploit complete milk ricotta cheese for a creamier, richer style.
- Oil: Vegetable, gentle olive oil, coconut oil or melted and cooled butter can all be used
- Vanilla extract: Use actual vanilla extract for finest taste.
- Egg: One giant egg provides moisture and binding.
- Chocolate whipped cream: Heavy whipping cream, sifted powdered sugar, Dutch processed cocoa powder and vanilla extract.
Tips on how to Make Mocha Ricotta Cake
In a big bowl whisk collectively dry components together with the flour, brown sugar, baking soda and salt.
Subsequent, in a big bowl whisk the cocoa and occasional till easy. Add the ricotta, oil, vanilla and whisk to mix, add the egg and whisk to mix.
Mix the dry components and moist components and whisk to mix.
Pour the batter into the ready bundt pan and bake. Cool within the pan then transfer to a wire rack to chill utterly. Slice the mocha ricotta cake and serve with a dollop of chocolate whipped cream or drizzle with a easy chocolate glaze and chopped nuts.
ideas 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.
- Double chocolate: Place a couple of mini chocolate chips into the pan first then add the batter or stir mini chips into the batter earlier than baking.
- Chocolate whipped cream: To make a easy chocolate whipped cream, in a medium bowl add the chilly heavy cream, powdered sugar, sifted cocoa and vanilla, whip till stiff peaks seem.
- Sort of pan: I used a ten inch bundt pan however a 9 inch springform pan might be used.
- Garnish: As a substitute of whipped cream, do this raspberry glaze from my Italian mascarpone cake or add some chopped chocolate lined espresso beans!
Storage
- Storage: Retailer cake lined in an hermetic container at room temperature for as much as 3 days or within the fridge for as much as per week. Carry it to room temperature earlier than serving.
- Freezing: You can even freeze the cake complete or in slices for as much as 2-3 months. Cool utterly then wrap in plastic wrap then foil. Retailer in a freezer secure container and thaw within the fridge in a single day.
Extra Chocolate Dessert Recipes
What higher method to rejoice your love for chocolate and occasional then this scrumptious Mocha Ricotta Cake! Take pleasure in.
- 1½ cups cake/pastry flour
- 1¼ cups brown sugar (flippantly packed)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened dutch processed cocoa
- ⅔ cup brewed espresso (robust room temperature)
- 2 tablespoons milk (2% or complete milk)
- ½ cup ricotta cheese (room temperature)
- ⅓ cup oil (vegetable, gentle olive oil or coconut oil or melted and cooled butter)
- 1 teaspoon vanilla
- 1 giant egg (room temperature)
CHOCOLATE WHIPPED CREAM
- 1 cup cream (complete, heavy or whipping cream, with not less than 30% fats content material)
- 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 ten inch bundt pan.
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In a big bowl whisk collectively the flour, brown sugar, baking soda and salt.
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In a big bowl whisk the cocoa, espresso and milk till easy. Add the ricotta, oil, vanilla and whisk to mix, add the egg and whisk to mix.
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Add the moist components to the flour combination and whisk simply to mix.
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Pour the batter into the pan and bake 30-35 minutes. Let cool 15-20 minutes within the pan then transfer to a wire rack to chill utterly. Slice and high with a dollop of chocolate whipped cream or a easy chocolate glaze and chopped nuts. Take pleasure in!
CHOCOLATE WHIPPED CREAM
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In a medium bowl add the cream, powdered sugar, sifted cocoa and vanilla, whip till stiff peaks seem.
Tips on how to retailer the Mocha Ricotta Cake
Storage: Retailer cake lined in an hermetic container at room temperature for as much as 3 days or within the fridge for as much as per week. Carry it to room temperature earlier than serving.
Freezing: You can even freeze the cake complete or in slices for as much as 2-3 months. Cool utterly then wrap in plastic wrap then foil. Retailer in a freezer secure container and thaw within the fridge in a single day.
Energy: 366kcal | Carbohydrates: 46g | Protein: 6g | Fats: 19g | Saturated Fats: 8g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 8g | Trans Fats: 0.03g | Ldl cholesterol: 52mg | Sodium: 202mg | Potassium: 188mg | Fiber: 2g | Sugar: 29g | Vitamin A: 437IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 1mg
