If you’re looking for a cake that stays soft for days, the ricotta and cocoa bundt cake is the ideal answer. The uniqueness of this recipe lies in the use of fresh ricotta, which replaces heavier fats, giving an airy structure and a unique delicacy, enhanced by the presence of corn starch. Preparing this fluffy bundt cake is a simple ritual that transforms breakfast into a special moment, perfect to enjoy with a steaming coffee while your cat watches you slyly hoping for a crumb of goodness. Follow my steps to get a very tall result, complete with that characteristic crack on the surface that makes it irresistible!
If you love chocolate desserts try the super fluffy chocolate cake without butter, milk and eggs or the bread with chocolate chips, perfect for breakfast. You can dive into the hot chocolate with whipped cream and salted caramel or try the dark chocolate cream dessert. But don’t miss the classic chocolate cake.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients For preparing the ricotta and cocoa bundt cake
- 1 cup fresh cow ricotta
- 2 eggs
- 1 2/3 cups type 1 flour
- 1 oz unsweetened cocoa powder (about 3 tbsp)
- 1 oz corn starch (about 3 tbsp)
- 1/2 cup sugar
- 3/4 cup milk
- 6 tbsp extra virgin olive oil
- 1 pinch salt
- 1 packet baking powder
- 1 teaspoon vanilla extract
Steps to prepare the ricotta and cocoa bundt cake
Start by breaking the 2 eggs into a large bowl and add the sugar. Work the two ingredients with the electric beaters for a few minutes, until you obtain a pale and slightly foamy mixture. At this point, add the fresh ricotta and continue to whip with the beaters at medium speed. This step is essential to eliminate any lumps from the ricotta and to create a creamy, velvety base that will welcome the other ingredients, ensuring the extreme fluffiness of your bundt cake.
Once you have a smooth cream, pour the milk in a thin stream while continuing to mix gently so as not to deflate the batter. Next, sift together the type 1 flour, the corn starch, the unsweetened cocoa and the packet of baking powder. Add the dry ingredients gradually to the wet base, mixing well to avoid lumps. The use of type 1 flour, combined with the starch, will give the cake a rustic but incredibly light texture, while the cocoa will provide that intense color and deep flavor we all love.
To finish the batter, add the extra virgin olive oil, the vanilla extract and a pinch of salt. Mix well until the oil is completely absorbed and the batter looks glossy and fragrant. Extra virgin olive oil, besides being a healthy option, gives an aromatic note that pairs beautifully with cocoa. Thoroughly grease a bundt pan with a little oil (or nonstick spray) and pour in the batter, leveling it well with the back of a spoon.
Before baking, use a small pastry secret: draw a ring of oil on the surface of the batter and, with the tip of a knife, make a slight incision following the oil trace. This will allow the cake to rise in height creating a beautiful even opening. Bake in a conventional oven at 356°F for about 45 minutes. Always do the toothpick test before removing it from the oven. Once cool, unmold your ricotta bundt cake and serve with a generous dusting of powdered sugar.
Tips for a perfect result
Well-drained ricotta: If the ricotta has a lot of whey, let it drain in a sieve for half an hour before using. Excess moisture could make the cake too heavy or slow down baking too much in the center.
Ingredient temperature: As with any loaf cake, try to use eggs, milk and ricotta at room temperature. This helps the ingredients bind better together and promotes an even and high rise.
The right extra virgin olive oil: Choose an extra virgin olive oil with a delicate, lightly fruity flavor. An oil that is too “peppery” or too grassy may be overpowering in contrast with chocolate and ricotta.
Delicious variations you can try
Chocolate chips: For an extra touch of indulgence, you can add 50 g of dark chocolate chips to the batter. Remember to lightly flour them before adding so they won’t all sink to the bottom of the pan.
Orange aroma: Cocoa and ricotta go very well with orange. Replace the vanilla with the grated zest of one organic orange to give the bundt cake a delicious wintery citrus aroma.
Yogurt version: If you don’t have enough ricotta, you can replace half of the amount with plain Greek yogurt. The result will be slightly tangier but equally fluffy and moist.
Storage and suggestions
Under a glass dome: Thanks to the ricotta and oil, this bundt cake stays moist for a long time. It keeps perfectly for 3-4 days if stored away from air under a glass dome or in an airtight container.
Energetic breakfast: A slice of this bundt cake is perfect for dunking in cold milk or tea. Type 1 flour makes it filling and nutritious, ideal to start the day off right.
In the freezer: If you can’t finish it, you can slice the bundt cake and freeze the slices individually. Just heat them for a few seconds in the microwave for a snack as soft as freshly baked.
Now it’s your turn!
The ricotta and cocoa bundt cake is proof that simplicity in the kitchen always pays off. It’s an honest cake that smells like home and never gets old. Its almost “melting” texture makes it a favorite of young and old alike. I hope this recipe becomes a staple in your kitchen!
And you, how do you prefer it? Are you a fan of powdered sugar or do you like to decorate it with a chocolate glaze? Tell me in the comments, I’m curious to know your personal touches!
FAQ (Questions & Answers)
Can I use 00 flour instead of type 1?
Certainly! 00 flour will make the cake slightly finer and less rustic. If you use it, keep the same amount of corn starch to ensure maximum fluffiness.
The bundt cake stayed moist inside, is that normal?
Yes, ricotta gives a lot of moisture to the batter. However, if it seems excessively “wet”, next time extend the baking time by 5 minutes, covering the surface with aluminum foil so it doesn’t burn.
Can I omit the corn starch?You can replace it with the same amount of flour, but the starch is what gives that silky, light texture that characterizes this version of the bundt cake.
