Description
A rich and moist double chocolate cake swirled with creamy ricotta, creating a delightful marble effect.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup ricotta cheese
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the butter and ricotta until smooth. Add eggs and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Pour half of the batter into the prepared pan, then dollop ricotta mixture on top, followed by the remaining batter.
- Use a knife to swirl the batter for a marbled effect.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For a richer flavor, use dark chocolate chips.
- Store leftovers in an airtight container for up to 3 days.
- Can be served with whipped cream or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg