Description
This Double Chocolate Ricotta Marble Cake is a moist and indulgent loaf cake that combines the richness of chocolate with the creamy texture of ricotta cheese. The marbled effect is achieved by swirling together a vanilla and chocolate batter, making it visually stunning and delicious. Perfect as a dessert or a special treat for any occasion, this Italian-inspired cake offers a unique twist on traditional chocolate cake with a tender crumb and balanced sweetness.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
Chocolate Batter
- 1/2 cup semi-sweet chocolate chips, melted
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 1/3 cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly combine the leavening agents and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure a smooth batter.
- Incorporate Vanilla and Ricotta: Mix in the vanilla extract and whole milk ricotta cheese until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients to maintain proper batter consistency.
- Prepare Chocolate Batter: Divide the batter in half. To one half, stir in the unsweetened cocoa powder and melted semi-sweet chocolate chips to create a rich chocolate batter.
- Layer and Marble Batter: Spoon the vanilla and chocolate batters alternately into the prepared loaf pan. Use a knife to gently swirl the batters together, creating a beautiful marbled effect throughout the cake.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For an extra indulgent touch, drizzle the cooled cake with melted chocolate or dust it with powdered sugar.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness.
- Alternatively, refrigerate the cake for up to a week to extend its shelf life.
