Chocolate and Ricotta Bundt Cake super soft and delicious. Chocolate desserts always win everyone over, and if they are as soft and luscious as this delicious Chocolate Bundt Cake, it will be impossible to resist! A simple preparation without butter and oil but with soft ricotta that makes this cake tall, soft, and delicious. It stays very soft even for several days, although it rarely lasts long; at my house, it disappeared in no time! Try it for breakfast, dipped in a cup of milk, and it will be love at first bite! If you also love chocolate desserts, you must try this recipe as soon as possible, and don’t forget to let me know if you liked it. Let’s run into the kitchen and prepare an irresistible Chocolate and Ricotta Bundt Cake together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 152.64 (Kcal)
- Carbohydrates 27.30 (g) of which sugars 12.16 (g)
- Proteins 5.68 (g)
- Fat 3.64 (g) of which saturated 2.00 (g)of which unsaturated 1.52 (g)
- Fibers 3.22 (g)
- Sodium 33.27 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Chocolate and Ricotta Bundt Cake
- 2 eggs
- 3/4 cup sugar
- 1 cup ricotta
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cup flour
- 1/2 packet baking powder (8 grams)
- to taste powdered sugar
What You Need
- Hand Mixer
- Bundt Pan
How to Prepare the Chocolate Bundt Cake
Beat the whole eggs with the sugar for 6-7 minutes until you have a light and fluffy mixture. Now add the ricotta and mix well. Continue adding a little at a time the flour sifted with the unsweetened cocoa and the baking powder, continuing to mix with the whisks.
Mix well. Pour the mixture into a greased 8-inch bundt pan. Bake the Chocolate and Ricotta Bundt Cake in the preheated oven at 350°F in static mode for 35-40 minutes.
Check the cooking with a toothpick, which should come out dry, as cooking times are indicative since every oven is different. Let it cool, unmold it on a serving plate, and sprinkle it with powdered sugar as desired.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Bundt Cake stays soft and moist in a container for 2-3 days
Don’t miss the recipe for the Chocolate and Mascarpone Cake
