Cocoa Cake with Ricotta Cream. A delicious cake: simple and quick to prepare. Perfect to serve as a dessert at the end of a meal.
The cocoa cake is a very simple cake to prepare. As I told you, it’s perfect to serve as a dessert at the end of a meal, but it’s also great for snack and breakfast.
The preparation is really very simple, and in a few minutes you’ll be able to bring to the table a dessert that will win everyone over: adults and children alike. Furthermore, it’s ideal if you have received an invitation to a friend’s house and want to gift a dessert. I assure you that you will make a great impression.
As I have already said, the preparation is very simple, but for any doubt, you’ll also find the video recipe below.
But let’s see immediately how to prepare the cocoa cake with ricotta cream.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 10/12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1/3 cup sunflower oil
- 1/4 cup milk
- 1 2/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
- 10 1/2 oz ricotta cheese
- 1/2 cup sugar
- 1 egg
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Hand whisk
- 1 Pan
How to prepare the cocoa cake with ricotta cream
In a bowl, add the eggs and sugar. Mix with the electric mixer until you obtain a fluffy and frothy mixture.
Add the oil and milk. Mix with the electric mixer.
Finally, add the flour, cocoa, and baking powder. Mix with the electric mixer until you obtain a smooth and lump-free mixture.
Pour the obtained mixture into a previously buttered and floured 9-inch pan. Set it aside for a moment and prepare the ricotta cream.
In a bowl, add the ricotta, sugar, and egg. Mix with a hand whisk.
With the help of a spoon, add the ricotta cream on the surface of the cake. Bake in a preheated, static oven at 350°F and let it cook for about 35/40 minutes. Please adjust the cooking time based on your oven.
Remove from the oven, let cool slightly, then store in the refrigerator until serving. I recommend letting the cake rest in the refrigerator for at least a couple of hours.
If you like, sprinkle with powdered sugar before serving.
