If you’re ready to take your baking game to the next level, let me introduce you to my absolute favorite: Double Chocolate Ricotta Marble Cake. This loaf delivers pure joy with every bite—swirls of luscious chocolate mingling with creamy ricotta, wrapped up in a cake that’s moist, tender, and oh-so-decadent. Whether you’re searching for a show-stopping dessert for company or just want to treat yourself to something wonderful, Double Chocolate Ricotta Marble Cake brings an irresistible mix of flavors and textures you’ll crave again and again.

Double Chocolate Ricotta Marble Cake Recipe - Recipe Image

Ingredients You’ll Need

Great baking starts with the right ingredients, and this list is wonderfully straightforward. Each component of Double Chocolate Ricotta Marble Cake plays a special role—ensuring the cake is rich, marble-y, and deliciously moist.

All-purpose flour: Gives the cake structure while keeping it tender; be sure to measure accurately for the perfect crumb.
Baking soda & baking powder: These leavening agents work together to create that lovely rise and soft texture.
Salt: Just a touch to balance the sweetness and enhance all the chocolate notes.
Unsalted butter: Softened butter ensures a moist, rich cake and that classic, velvety texture.
Granulated sugar: Sweetens the cake and helps achieve that golden top you’ll adore.
Large eggs: Bind the batter and add extra richness, making the cake hold together beautifully.
Whole milk ricotta cheese: The secret weapon for ultra-moist, tender crumb with a delicate creaminess.
Whole milk: Adds moisture and helps the batter come together smoothly.
Vanilla extract: Boosts the flavors and rounds out all the chocolatey notes.
Unsweetened cocoa powder: Intensifies the chocolate swirl, bringing deep, robust flavor.
Semisweet chocolate chips: Melt into pockets of gooey chocolate—absolutely essential for that double chocolate experience.
Dark chocolate chips: Lend a bittersweet note and deluxe bursts of chocolate in every slice.

How to Make Double Chocolate Ricotta Marble Cake

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan—don’t skip this part, because a well-prepped pan means your beautiful Double Chocolate Ricotta Marble Cake will slide out perfectly intact.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This simple step evenly distributes the leavening agents and salt, setting you up for an even, lofty rise throughout your cake.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This step traps little air pockets, contributing to a cake that’s tender and almost melt-in-your-mouth.

Step 4: Combine Wet Ingredients

Add in the eggs, one at a time, beating well after each addition. Then, mix in the whole milk ricotta, milk, and vanilla extract until everything is creamy and smooth. The ricotta makes a world of difference for flavor and moisture!

Step 5: Bring Wet and Dry Together

Gradually add your whisked dry ingredients to the wet mixture, stirring just until incorporated. You don’t want to overmix—this keeps your Double Chocolate Ricotta Marble Cake delightfully tender.

Step 6: Create the Chocolate & Vanilla Batters

Divide the finished batter equally into two bowls. Into one bowl, stir in the unsweetened cocoa powder along with both the semisweet and dark chocolate chips. Now you have a vanilla base and a dreamy double-chocolate swirl!

Step 7: Marble the Batter

Alternate spoonfuls of the vanilla and chocolate batters into your prepared loaf pan. Once filled, use a butter knife to gently swirl the mixtures together—don’t overdo it; a few good twists will give you those gorgeous marble streaks.

Step 8: Bake

Slide your pan into the oven and bake for 50 to 60 minutes. You’re looking for a cake that’s risen, set, and passes the toothpick test—when it comes out with just a few moist crumbs, you’re golden.

Step 9: Cool and Release

Let the loaf rest in its pan for about 10 minutes before transferring to a wire rack to finish cooling completely. This patience pays off—your Double Chocolate Ricotta Marble Cake will stay moist and easy to slice.

How to Serve Double Chocolate Ricotta Marble Cake

Garnishes

For extra decadence, drizzle the cooled cake with melted chocolate or a dusting of powdered sugar. Some fresh berries on the side or a dollop of whipped cream also bring color and freshness to each sumptuous slice.

Side Dishes

Serve your Double Chocolate Ricotta Marble Cake with a hot espresso, cappuccino, or even a simple glass of cold milk—the cozy pairing with beverages takes every bite to new heights. If you’re looking for something a bit more festive, a scoop of vanilla gelato is pure bliss.

Creative Ways to Present

To wow a crowd, slice the cake and layer the slices with mascarpone cream in parfait glasses for a fun trifle twist. Or, serve cut squares on a wooden board with bowls of fruit and extra chocolate chips for a rustic, inviting dessert board.

Make Ahead and Storage

Storing Leftovers

Keep leftover Double Chocolate Ricotta Marble Cake in an airtight container at room temperature for up to three days. The ricotta keeps it unbelievably moist, so you’ll be rewarded with great texture even after a couple of days.

Freezing

Planning ahead? Wrap individual slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight at room temperature and your Double Chocolate Ricotta Marble Cake will taste just as fresh as the day it was baked.

Reheating

For that just-baked warmth, microwave a slice for 10 to 15 seconds or place it in a low oven for a few minutes. The chocolate chips will get wonderfully melty, making every forkful comfortingly irresistible.

FAQs

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

You can definitely use part-skim ricotta in a pinch, but whole milk ricotta gives this cake a richer flavor and more luxurious texture. If you go with part-skim, the cake will still be delicious, though perhaps just a touch less creamy.

How do I know when the Double Chocolate Ricotta Marble Cake is done baking?

Look for a nicely domed top and test doneness with a toothpick inserted into the center—it should come out mostly clean, with a few moist (not wet) crumbs attached. The sides will also start to pull away slightly from the pan when it’s ready.

Can I add nuts or dried fruit to this cake?

Absolutely! Chopped toasted hazelnuts, walnuts, or even dried cherries can be folded into the chocolate batter for some crunch or fruity bursts. Just keep the add-ins to about half a cup so you don’t weigh down the texture.

How can I get the best marble effect?

Alternate spoonfuls of vanilla and chocolate batter, then use a knife to make a few gentle swirls—less is more! Overmixing will blend the batters too much, while light swirls create those distinct, eye-catching patterns Double Chocolate Ricotta Marble Cake is known for.

Can I make this cake gluten-free?

Yes, a cup-for-cup gluten-free flour blend designed for baking should work well as a swap for all-purpose flour. Just keep an eye on your cake as it bakes, since gluten-free batters can sometimes bake a bit faster.

Final Thoughts

Whether you’re treating yourself or looking for the perfect sharing dessert, Double Chocolate Ricotta Marble Cake is a tried-and-true classic that never fails to delight. The balance of creamy ricotta and decadent chocolate is unforgettable—so grab your mixing bowl and see just how easy and rewarding this recipe can be!

Double Chocolate Ricotta Marble Cake Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 servings 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 cake swirled with two types of chocolate for the ultimate dessert experience.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup whole milk ricotta cheese
1/3 cup whole milk
1 teaspoon vanilla extract

Chocolate Mixture:

1/4 cup unsweetened cocoa powder
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chips

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Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) and grease/flour a 9-inch loaf pan.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Mix Wet Ingredients: In a large bowl, cream butter and sugar, then add eggs one at a time. Mix in ricotta, milk, and vanilla.
Combine Dry and Wet Ingredients: Gradually add dry ingredients to wet mixture, stir until just combined.
Create Chocolate Batter: Divide batter into two bowls. Mix cocoa powder and chocolate chips into one bowl.
Marble the Batter: Alternate spoonfuls of vanilla and chocolate batter in the loaf pan. Swirl with a knife.
Bake: Bake for 50–60 minutes until a toothpick comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.