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Double Chocolate Ricotta Marble Cake

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This Double Chocolate Ricotta Marble Cake is a rich and decadent dessert with a beautiful marbled effect. The combination of creamy ricotta cheese and semi-sweet chocolate chips results in a moist, tender cake that’s perfect for chocolate lovers. With its light texture and subtle cocoa flavor, this cake is ideal for any occasion!

Ingredients

Scale
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/4 cup milk (optional, for a moister cake)

Instructions

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  • Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
  • Add Ricotta and Eggs: Add the ricotta cheese and eggs to the butter-sugar mixture. Beat until well combined and smooth.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cocoa powder, and a pinch of salt.
  • Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If the batter seems too thick, you can add the optional milk to achieve a smoother consistency.
  • Separate the Batter: Divide the batter in half. In one half, gently fold in the chocolate chips (if using) and the remaining cocoa powder to enhance the chocolate flavor.
  • Layer the Batter: In the prepared cake pan, alternate spoonfuls of the plain batter and the chocolate batter. Use a knife or a skewer to gently swirl the two batters together, creating a marbled effect.
  • Bake: Place the cake in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  • Optional Toppings: For an extra touch, you can dust the cooled cake with powdered sugar or drizzle with melted chocolate before serving.

Notes

  • For an extra chocolatey kick, increase the cocoa powder or add more chocolate chips to the batter.
  • If you prefer a denser cake, reduce the amount of milk, or omit it completely.
  • This cake can be stored in an airtight container for up to 3 days or frozen for longer storage.

Nutrition

Find it online: https://easyfoodflash.com/double-chocolate-ricotta-marble-cake/