Easy and quick ricotta and chocolate cake: the recipe without a mixer ready in 5 minutes
Very fluffy ricotta and chocolate cake
It often happens: you try to make a cake with ricotta hoping for that moist texture typical of pastry shops, but the result is a heavy, compact dessert or, worse, dry on the outside and raw in the center.
The main problem? Often the batter is overworked or the liquid content of the ricotta is mishandled, which ends up weighing down the flour structure instead of making it airy.
The solution is simpler than you think: you don’t need a stand mixer! In this recipe we will use only a hand whisk to incorporate the ingredients in the correct order, avoiding over-activating the gluten.
The result will be a tall cake, dark like a brownie but soft as a cloud, perfect for those short on time who don’t want to give up a homemade dessert that looks like it came from a chocolate boutique.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: diameter 9 in (22 cm)
- Cooking methods: Oven
- Cuisine: Italian
Ingredients Ricotta and Chocolate Cake
- 1 1/4 cup ricotta (well drained)
- 1 cup granulated sugar
- 3 eggs (whole)
- 1 1/2 cup all-purpose flour
- 7 tbsp unsweetened cocoa powder
- 1 packet baking powder for cakes (16 g (about 4 tsp))
- 7/8 cup dark chocolate chips
- 1 pinch salt
Tools
- Kitchen scale
- Bowl
- Whisk
- Springform pan
Ricotta and Chocolate Cake — Easy and Quick
In a large bowl, add the ricotta (make sure it is well drained), the sugar and a pinch of salt. Work the two ingredients with a hand whisk using circular motions until you obtain a smooth, velvety cream without lumps.
Add the whole eggs, one at a time, to the ricotta mixture. Mix well with the whisk after each addition until the eggs are fully incorporated and the batter is homogeneous.
Sift the flour, unsweetened cocoa and baking powder directly into the bowl. Continue mixing with the hand whisk using slow folding motions from the bottom up until the dry ingredients disappear into the batter. At this point, add about 125 g (about 3/4 cup) of chocolate chips, leaving 25 g (about 2 tbsp) aside for decoration.
Pour the batter into a previously buttered and floured 9.5 in (24 cm) springform pan. Distribute the remaining chocolate chips over the surface. Bake in a preheated static (conventional) oven at 347°F (175°C) for about 35 minutes, placing the pan on the lowest rack. Once done, remove from the oven and let cool completely before removing from the pan.
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Ingredients and Substitutions
Ricotta: You can use either cow’s ricotta (more delicate) or sheep’s ricotta (more flavorful). The important thing is that it is fresh and left to drain in a sieve for at least half an hour if too watery.
Cocoa: Use a high-quality unsweetened cocoa to guarantee that deep brown color you see in the photos.
Storage
Store the cake under a glass dome for 3-4 days. Thanks to the ricotta, it will remain moist much longer than a classic sponge cake.
Variations and Alternatives
For an extra touch, you can dust with powdered sugar before serving or replace part of the chocolate chips with toasted hazelnut crumbs.
FAQ (Questions and Answers)
How can I tell if it’s cooked without drying it out?
Use the toothpick test: it should come out slightly “dirty” with moist crumbs, but not with liquid batter. If it comes out completely dry, the cake is already a bit overbaked!
My chocolate chips sink — what can I do?
The batter for this cake is quite dense thanks to the ricotta, so the chips should stay in place. If you want to be sure, freeze the chips for 15 minutes before using them and lightly dust them with flour.
Can I use a fan-assisted (convection) oven?
Yes, but lower the temperature to 320°F (160°C) and check doneness already after 30 minutes, because convection tends to dry baked goods faster.
