Ricotta and cocoa cake without butter: the foolproof recipe for a tall, very soft cake
There is something deeply comforting about the aroma of a chocolate cake baking in the oven.
However, if you want to make a cake without butter you often lose that pleasant moisture that makes a cake unforgettable and risk baking a cocoa cake, as we say in Genoa, “macca” which translated means you’ll choke if you don’t drink a liter of water to get it down.
To solve this problem and bring a super-soft chocolate cake to the table the secret is to replace the butter fats with the creaminess of ricotta, obtaining a dense, almost velvety crumb that literally melts in your mouth.
Imagine a dark, intense slice where chocolate chips remain set like small shiny, melting nuggets, ready to give you an incredible contrast of textures.
How to make the ricotta and chocolate cake: tricks to keep it from drying out in the oven
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: Springform pan Ø 9.5 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for ricotta and cocoa cake without butter
- 1 1/2 cups + 1 tbsp cups all-purpose flour
- 1 1/4 cups cups cow's ricotta
- 1 cup granulated sugar
- 7 tbsp unsweetened cocoa powder
- 3 eggs (at room temperature)
- 5.3 oz dark chocolate chips
- 1 packet baking powder
- 1 pinch fine salt
Tools
- Bowl
- Hand whisk
- Sieve
- Springform pan
How to make the ricotta and cocoa cake without butter
In a large bowl, work the ricotta (well drained) with the sugar and the pinch of salt. Use a hand whisk until you get a smooth, silky cream without any lumps. At this point, add the eggs one at a time: don’t rush, make sure the first is well incorporated before adding the next. You will see the mixture become airy and homogeneous.
Sift the flour, unsweetened cocoa and baking powder directly into the bowl. This step is essential to ensure even rising and an aerated crumb structure. Mix with gentle motions, from the bottom upward, until the batter becomes a dark, glossy ribbon.
Take the chocolate chips (reserving a handful for the final decoration) and fold them into the batter. Incorporate them with a spatula, trying to distribute them so that every slice is rich with chips. Tip: if you keep the chocolate chips in the freezer they won’t sink when you add them to the batter.
Pour the batter into a 9.5 in pan previously greased and floured. Level the surface and scatter the remaining chocolate chips. Bake in a preheated conventional oven at 347°F for about 35 minutes. Tip: don’t wait for a clean skewer! Take it out when the skewer comes out with a few moist crumbs attached. The cake will finish setting off the heat of the oven, staying melty inside.
Notes on ingredients and substitutions
Ricotta: It is the heart of the recipe. It must be well drained: if you see it releasing whey, leave it in a sieve for an hour. Moisture should be in the batter, not free water.
Unsweetened Cocoa: Choose a high-quality, dark cocoa to ensure that deep, “dark” color and flavor.
Chocolate Chips: If you want a more rustic effect, coarsely chop a 70% dark chocolate bar.
Storage
This cake loves moisture. It keeps very well for 3 days under a glass dome. If you manage to have leftovers, it’s even better the next day because the cocoa and ricotta flavors meld completely.
Recipe variations
Citrusy: Add the finely grated zest of one organic orange for an irresistible wintery touch.
Gluten-free: Replace all-purpose flour with rice flour or a gluten-free all-purpose mix; the ricotta will help prevent it from becoming crumbly.
Tea’s Tips
Don’t worry if the surface isn’t perfect. Slight ripples and partially melted chocolate chips are the sign of a cake made with love. A dusting of powdered sugar at the last minute will give the color contrast that makes it beautiful.
FAQ (Questions & Answers)
Can I use buffalo ricotta?
Yes, but it is much richer and more flavorful. The dessert will be even moister and almost “pudding-like”.
Why did all the chocolate chips sink to the bottom?
Probably the batter was too loose (perhaps the ricotta wasn’t well drained) or the eggs were too large. A trick is to lightly flour the chips before folding them into the batter.
Can I use a fan (convection) oven?
Better not, it tends to dry the cake too quickly on the outside leaving the inside undercooked. If you must, lower the temperature to 320°F and check the baking after 30 minutes.
