If you dream of a moist and decadent treat that pulls double duty as both a chocolate fix and a showstopper dessert, let me introduce you to the Double Chocolate Ricotta Marble Cake. This Italian-inspired beauty swirls creamy ricotta into a rich cocoa batter, dappled with mini chocolate chips, for a slice that’s tender, visually stunning, and truly unforgettable. Whether you’re serving it for coffee with friends or treating yourself after dinner, this cake is a celebration in every bite.

Double Chocolate Ricotta Marble Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses a handful of everyday ingredients, but each one plays a crucial role in achieving the gorgeous marbled crumb, the deep chocolate flavor, and that signature moistness you’ll find only in a good Double Chocolate Ricotta Marble Cake. Here’s what you’ll need and why they matter:

All-purpose flour: Provides structure and helps keep the crumb light yet sturdy.
Unsweetened cocoa powder: Gives the cake its bold chocolate flavor and beautiful deep color.
Baking powder: Ensures the cake rises nicely and stays fluffy.
Baking soda: Works with the ricotta to tenderize and lift the cake.
Salt: Balances sweetness and deepens the chocolate taste.
Unsalted butter, softened: Adds richness and combines smoothly for a tender crumb.
Granulated sugar: Sweetens the batter and encourages a fine, even texture.
Light brown sugar, packed: Adds a hint of caramel complexity and extra moisture.
Large eggs: Bind the ingredients and contribute to structure and richness.
Vanilla extract: Brings warmth and rounds out the chocolate notes.
Ricotta cheese: The star ingredient, giving luscious texture and a subtle tang.
Whole milk: Keeps the batter loose and adds tenderness.
Mini chocolate chips: Scatter little bursts of melty chocolate in every bite.

How to Make Double Chocolate Ricotta Marble Cake

Step 1: Prepare Your Pan and Preheat

Start by getting your baking area ready: preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for extra-easy removal. Prepping the pan ahead means your cake will release beautifully with minimal fuss after baking!

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This step not only combines everything evenly but also helps break up any lumps in the cocoa, so your Double Chocolate Ricotta Marble Cake batter will be ultra-smooth later on.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with both the granulated sugar and the packed light brown sugar. Keep beating until the mixture is light, fluffy, and slightly paler in color. This is where you trap little air pockets for a soft crumb.

Step 4: Add Eggs and Flavorings

Crack in the eggs one at a time, mixing well after each addition. Once the eggs are fully incorporated, stir in the vanilla extract. This layering ensures everything blends smoothly and evenly for that perfect marbled base.

Step 5: Mix in Ricotta, Then Alternate Dry Ingredients and Milk

Gently fold in the ricotta cheese, mixing until smooth. Next, add the dry flour mixture in three parts, alternating with the whole milk. Start and finish with the dry mix. This alternating step keeps the batter airy and the cake incredibly soft.

Step 6: Stir in Chocolate Chips

Fold in those mini chocolate chips—don’t skip this! They bake into little puddles of chocolate that make every bite of your Double Chocolate Ricotta Marble Cake extra special.

Step 7: Marble and Bake

Spoon half of the batter into your prepared loaf pan and gently smooth the surface. Then spoon the rest over the top in large dollops. Use a butter knife to gently swirl the two batters together for that elegant marbled look. Slide the pan into the preheated oven and bake for 50 to 60 minutes, or until a toothpick comes out clean (a few moist crumbs are perfect).

Step 8: Cool and Slice

Let the cake cool in the pan for 10 minutes to finish setting, then turn it out onto a wire rack to cool completely. Slicing while still warm can make it crumble, so patience here gives you those perfect marbled pieces!

How to Serve Double Chocolate Ricotta Marble Cake

Garnishes

For an elegant touch, dust the top with powdered sugar or drizzle a glossy chocolate glaze over the cooled cake. You can even scatter a few extra mini chocolate chips while the glaze is still tacky for extra visual fun and chocolate flavor. Fresh berries, a sprinkle of cocoa, or even a dollop of whipped cream take each slice to a whole new level!

Side Dishes

This cake pairs perfectly with strong coffee or espresso, especially if you love that classic Italian vibe. For a creative twist, serve it alongside a scoop of vanilla ice cream, a spoonful of mascarpone, or a warm berry compote—each brings out different dimensions in the cake’s rich, creamy texture.

Creative Ways to Present

If you love a little drama, serve slices on a platter with alternating rows of fresh raspberries and chocolate curls. For parties, cut the Double Chocolate Ricotta Marble Cake into neat cubes and skewer with toothpicks for bite-sized wonders. Or make mini loaves to gift to friends and neighbors—this cake is almost too pretty not to share!

Make Ahead and Storage

Storing Leftovers

Leftover slices of Double Chocolate Ricotta Marble Cake can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. If your kitchen is warm, pop the container in the fridge and the cake will stay moist for up to five days—just bring it back to room temperature before enjoying for the best flavor and texture.

Freezing

To keep the magic going beyond a few days, wrap individual slices or the whole cake (fully cooled) in plastic wrap, then again in foil. Freeze for up to three months. Thaw overnight in the refrigerator or on the counter—no one will ever guess it wasn’t baked fresh that day.

Reheating

If you love warm cake (and who doesn’t?), microwave individual slices for about 10-15 seconds. You’ll melt the chocolate chips ever-so-slightly for an almost fresh-baked experience. Just be sure not to overdo it or the cake could dry out.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, you can use part-skim ricotta, but whole milk ricotta gives the cake its richest, moistest crumb. The result is still delicious, but you may notice a slightly lighter texture if you swap.

What’s the best way to achieve a perfect marble swirl?

Use a butter knife and gently swirl just a few times—less is more! Over-mixing will blend the batters too much, so aim for distinct ribbons of chocolate and light batter throughout your Double Chocolate Ricotta Marble Cake.

Can I double this recipe for a crowd?

Absolutely! Double all the ingredients and bake in two 9×5-inch loaf pans, or use a standard Bundt pan (add extra baking time and test with a toothpick). Everyone will be thrilled to have a second loaf to slice up!

How important is it to use mini chocolate chips?

Mini chocolate chips distribute more evenly throughout the cake, creating pockets of chocolate in each bite. Regular chips work in a pinch, but might sink to the bottom or create larger pockets rather than a subtle chocolate speckle.

Why does my marble cake sink in the middle?

If your cake sinks, it’s often because it needs a bit more time in the oven or the oven temperature isn’t accurate. Be sure to bake until a toothpick inserted in the center comes out clean, and let the cake cool before slicing—it helps set the structure.

Final Thoughts

If you’re looking for a dessert that’s impressive, comforting, and brimming with chocolatey goodness, make this Double Chocolate Ricotta Marble Cake your next kitchen adventure. I hope it brings as much joy to your table as it does to mine—don’t be surprised if a single slice quickly turns into two!

Double Chocolate Ricotta Marble Cake Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this Double Chocolate Ricotta Marble Cake. A moist and tender chocolate cake swirled with creamy ricotta cheese, this Italian-inspired dessert is a true delight for any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 cup ricotta cheese
1/2 cup whole milk
1/2 cup mini chocolate chips

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Cream Butter and Sugars: In a large bowl, beat butter with granulated and brown sugars until fluffy.
Add Eggs and Flavorings: Mix in eggs one at a time, then add vanilla extract.
Combine Wet Ingredients: Stir in ricotta cheese until smooth, then alternate adding dry ingredients and milk.
Add Chocolate Chips: Fold in mini chocolate chips.
Create Marble Effect: Spoon half of the batter into the pan, add remaining batter, and swirl with a knife.
Bake: Bake for 50-60 minutes until a toothpick comes out clean.
Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.