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
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.
Notes
- Enhance with a chocolate glaze for extra richness.
- Store leftovers wrapped at room temperature for up to 2 days or in the fridge for 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
