Soft, aromatic and incredibly indulgent: this ricotta, chocolate and coffee bundt cake is the perfect treat to start the day with a smile.
A tender, delicate batter that combines the aroma of coffee with the sweetness of chocolate.
There are cakes that always succeed and quickly become family favourites.
This ricotta, chocolate and coffee bundt cake is exactly one of those: soft, fragrant and perfect as a breakfast cake.
The ricotta makes the batter soft and moist, while the coffee gives an intense aroma that pairs perfectly with the chocolate.
The result is a bundt cake with a warm, enveloping flavour that wins you over at the first bite.
The secret of its softness
The secret of this bundt cake is precisely the ricotta in the batter, which makes the cake tender and delicate.
The coffee, instead, enhances the chocolate’s flavour, creating a perfect balance between sweetness and aroma.
The result is a soft, fragrant and delicious bundt cake, perfect to enjoy at breakfast or with a cup of coffee.
If you like soft and indulgent coffee desserts, try my chocolate bundt cake with coffee grounds
HERE ARE SOME COFFEE RECIPES YOU MIGHT LIKE
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
A soft and aromatic bundt cake with ricotta, chocolate and coffee, perfect for an indulgent breakfast.
- 4 eggs
- 3 3/4 cups all-purpose flour (00)
- 2/3 cup coffee (moka (about 5.4 fl oz))
- 2/3 cup sunflower oil
- 2/3 cup ricotta
- 1 packet baking powder
- 3.5 oz dark chocolate
- powdered sugar (for dusting)
- flavoring (to taste)
- 3/4 cup granulated sugar
Tools
HERE’S WHAT YOU’LL NEED
- 1 Electric hand mixer
Steps
Just a few steps to turn simple ingredients into something irresistible.
In a bowl, whisk the eggs and sugar very well until light and fluffy. Continue whisking while adding the oil, then add the ricotta, the coffee and the flavoring. Finally, sift in the flour with the baking powder. Break the chocolate into pieces and fold it into the batter. Pour everything into a buttered and floured bundt pan about 9.5 inches (24 cm) in diameter and bake at 356°F (180°C) for about 35 minutes. Adjust according to your oven. Remove from the oven and dust with powdered sugar.
FOR BEST RESULTS, USE FRESH INGREDIENTS AT ROOM TEMPERATURE
FAQ (Questions and Answers)
WHAT CAN I SUBSTITUTE FOR RICOTTA?
YOU CAN SUBSTITUTE WITH THE SAME AMOUNT OF YOGURT, EVEN COFFEE-FLAVORED YOGURT.
