This mocha ricotta cake has a rich chocolate flavor and thanks to the ricotta in the batter it stays moist for days! It’s easy to make and includes how to make chocolate whipped cream to add on top or a simple chocolate frosting!
If you have yet to try ricotta cake recipes, let me introduce you to a new favorite!
From mine Italian ricotta and lemon cake to Chocolate Chip Ricotta Cake and now this Mocha Ricotta Cake you’ll love the way the ricotta adds moisture to a tender cake crumb and balances the sweetness while enhancing the texture of the cake!
This chocolate ricotta cake doesn’t taste like cheese and each bite is tastier than the next, especially when topped with a dollop of homemade chocolate whipped cream or a simple chocolate frosting!
Because you will love this recipe
- Rich flavor and soft texture: This mocha ricotta cake recipe has a rich chocolate flavor and a creamy, melty texture, it’s both cake and cheesecake in one bite and it’s so heavenly!
- Easy to make for any occasion: This ricotta cake is easy to prepare with simple ingredients and steps but perfect for special occasions or as a weeknight dessert.
Notes on ingredients
- Cake flour or cake 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 2 tablespoons of cornstarch. Sift together.
- Brown sugar: I used lightly packed light brown sugar.
- Baking soda: Make sure yours is fresh for maximum lift and lift.
- Salt: Just a pinch balances flavor and sweetness.
- Unsweetened Dutch processed cocoa: This type of cocoa adds the best rich dark chocolate flavor. You can use unsweetened cocoa powder, but it won’t add the same rich chocolate flavor.
- Brewed coffee: Strong coffee brewed at room temperature adds the desired mocha flavor in this mocha ricotta cake!
- Milk: extra liquid to make a lighter batter.
- Ricotta: I use whole milk ricotta for a creamier, richer flavor.
- Oil: You can use vegetable oil, light olive oil, coconut oil, or melted, cooled butter
- Vanilla Extract: Use real vanilla extract for the best flavor.
- Egg: A large egg adds moisture and binder.
- Chocolate whipped cream: Whipping cream, sifted icing sugar, Dutch processed cocoa powder and vanilla extract.
How to prepare ricotta and mocha cake
In a large bowl, whisk together the dry ingredients including 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 beat to combine, add the egg and beat to combine.
Combine the dry ingredients and wet ingredients and whisk to combine.
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 top with a simple chocolate glaze and chopped walnuts.
tips and variations
- Ricotta and mocha chocolate layer cake: Double the recipe and make this cake in two 9-inch cake pans, then use mascarpone frosting from my Vanilla Birthday Cake or this mocha frosting from Chocolate Cake with Mocha Frosting for the frosting.
- Double chocolate: Place a few mini chocolate chips in the pan first, then add the dough or mix the mini chips into the dough before baking.
- Chocolate whipped cream: To make simple chocolate whipped cream, add cold cream, icing sugar, sifted cocoa and vanilla to a medium bowl, whipping until stiff peaks appear.
- Pan type: I used a 10 inch springform pan but you can also use a 9 inch springform pan.
- Garnish: Instead of whipped cream, try this raspberry frosting from my mascarpone cake or add some crushed chocolate covered espresso beans!
Warehousing
- Storage: Store covered cake 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 cling film and then foil. Store in a freezer-safe container and thaw in the refrigerator overnight.
Other chocolate dessert recipes
What better way to celebrate your love of chocolate and coffee than this delicious ricotta and mocha cake! Enjoy.
- 1½ cups flour for cakes/pastry
- 1¼ cups brown sugar (lightly packed)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Unsweetened Dutch processed cocoa
- ⅔ cup brewed coffee (strong room temperature)
- 2 spoons milk (2% or whole milk)
- ½ cup ricotta (room temperature)
- ⅓ cup oil (vegetable, light olive oil or coconut oil or melted and cooled butter)
- 1 teaspoon vanilla
- 1 big egg (room temperature)
CHOCOLATE WHIPPED CREAM
- 1 cup cream (full cream, heavy or whipping, with at least 30% fat)
- 1-2 spoons icing sugar (sifted)
- 1½-2 spoons unsweetened cocoa (sifted Dutch processed)
- ½ teaspoon vanilla extract
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Preheat oven to 350F/180C. Butter and flour or spray a 10-inch baking 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 beat to combine, add the egg and beat to combine.
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Add the wet ingredients to the flour mixture and whisk to combine.
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Pour the mixture into the pan and bake for 30-35 minutes. Let cool 15-20 minutes in the pan, then move to a wire rack to cool completely. Cut into slices and top with a dollop of chocolate whipped cream or a simple chocolate icing and chopped nuts. Enjoy!
CHOCOLATE WHIPPED CREAM
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In a medium bowl add the cream, icing sugar, sifted cocoa and vanilla, whip until stiff peaks form.
How to store Mocha Ricotta Cake
Warehousing: Store covered cake 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 cling film and then foil. Store in a freezer-safe container and thaw in the refrigerator overnight.
Calories: 366kcal | Carbohydrates: 46G | Protein: 6G | Fat: 19G | Saturated fat: 8G | Polyunsaturated fats: 3G | Monounsaturated fats: 8G | Trans fats: 0.03G | Cholesterol: 52mg | Sodium: 202mg | Potassium: 188mg | Fiber: 2G | Sugar: 29G | Vitamin A: 437UI | Vitamin C: 0.1mg | Soccer: 80mg | Iron: 1mg
