Many chocolate desserts promise richness but fall short on depth. This chocolate ricotta layer cake delivers—not just with its plush, cocoa-rich crumb, but with a velvety vanilla ricotta filling that adds contrast and elegance. With a texture that’s tender yet structured, this dessert is as fitting for afternoon indulgence as it is for a dinner party finale.
The Case for Ricotta in Desserts
Ricotta cheese might not be the first ingredient that comes to mind for cake filling, but its use here is far from gimmicky. Light, subtly tangy, and naturally creamy, ricotta balances the richness of cocoa without overwhelming the palate. Blended with vanilla and powdered sugar, it creates a smooth, barely sweet cream that feels luxe without being heavy.
Ingredients with Intention
Every component in this recipe plays a specific role in achieving balance, texture, and flavor. Here’s a closer look:
- All-purpose flour (or T65 flour): A medium-strength flour gives the cake structure without making it dense. If using American all-purpose flour, the result is very similar.
- Unsweetened cocoa powder: For a deep chocolate flavor, opt for high-quality cocoa. Dutch-processed works well here, but natural cocoa also holds up.
- Leavening agents (baking powder & a pinch of baking soda): These ensure a gentle rise and light crumb.
- Egg: The single egg provides lift and binding while contributing moisture.
- Olive oil: Adds moisture and a slightly fruity note. You can use any neutral oil (like grapeseed or canola) if you prefer a more neutral flavor.
- Buttermilk (or DIY version with vinegar + milk): The acidity tenderizes the crumb and interacts with baking soda for rise. If you don’t have buttermilk, just stir vinegar into milk and let it sit a few minutes.
- Sugar: A modest amount of sugar keeps the cake subtly sweet, letting the cocoa and ricotta shine.
- Vanilla bean or extract: Essential in the ricotta filling, this adds floral complexity and rounds out the dairy’s tang.
For garnish, a light sprinkle of pink sugar (just granulated sugar with a drop of food coloring) adds visual appeal without overwhelming the flavor.
How to Make It: A Friendly Step-by-Step Guide
Step 1: Prepare your oven and pan
Preheat your oven to 180°C (350°F). Line or lightly grease a small rectangular cake pan—something around 8×8 inches works well.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together your flour, cocoa powder, baking powder, baking soda, and a pinch of salt. Set aside.
Step 3: Make your buttermilk
If you’re making faux buttermilk, stir 1 teaspoon of white vinegar into the milk and let it sit for 5–10 minutes. It’ll thicken slightly—this is perfect.
Step 4: Beat the egg and sugar
Using an electric mixer, beat the egg and granulated sugar for about two minutes. You want the mixture to become pale and slightly thickened—this aeration gives your cake a light lift.
Step 5: Add oil and combine
Drizzle in the olive oil while mixing, then start adding your dry ingredients and buttermilk mixture in alternating additions. Start and end with the dry ingredients. This gradual mixing helps maintain structure without overworking the batter.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool completely—about two hours.
Step 7: Level and portion
Once fully cooled, slice off the domed top if needed to level the cake. Then, cut the cake into four equal rectangles.
Step 8: Prepare the ricotta cream
In a bowl, mix ricotta with powdered sugar and vanilla (bean seeds or extract). Taste and adjust sweetness. The goal is a creamy, spreadable filling—not too loose, not overly stiff.
Step 9: Assemble
Spread a layer of ricotta cream on one rectangle, top with another rectangle, and repeat. You’ll have two filled cakes. Spread a final layer of cream on top and finish with a dusting of pink sugar if using.
For Smaller Cakes or Individual Portions
This recipe adapts well to smaller molds or even muffin tins if you’d like to make mini layer cakes. Just be mindful of baking time—it’ll be shorter for smaller portions, likely 15–20 minutes.
Storage and Make-Ahead Tips
Once assembled, the cake should be stored in the fridge, covered. It will stay fresh for up to 3 days. If you prefer to prep in advance, you can bake the cake and store it (wrapped) at room temperature for 24 hours. The ricotta cream can be mixed and refrigerated a day ahead—just stir before using.
For serving, allow the cake to sit at room temperature for 10–15 minutes to soften slightly before slicing.
This chocolate ricotta layer cake offers a subtle elegance with its clean flavors and tender texture. It’s not about overwhelming sweetness—it’s about balance, softness, and contrast. Whether served as a refined treat or a casual indulgence, it’s one of those bakes that invites a quiet moment and a second slice.
Chocolate Ricotta Layer Cake with Vanilla Cream
Ingredients
For the cake
- 100 g all-purpose flour T65 or regular all-purpose flour
- 15 g unsweetened cocoa powder
- 1 egg large
- 60 g milk plus 1 tsp white vinegar, or substitute with 60g buttermilk
- 30 g granulated sugar
- 30 ml olive oil or other neutral oil
- 1 pinch baking soda
- 1 pinch salt
- 8 g baking powder
For the vanilla ricotta cream
- 150 g ricotta cheese
- 30 g powdered sugar adjust to taste
- 0.5 tsp vanilla extract or 1 whole vanilla bean, seeds only
Optional garnish
- pink sugar optional, for garnish (sugar with a drop of food coloring)
Instructions
To make the cake
- Preheat oven to 180°C (350°F). Grease or line a small rectangular cake pan (about 8×8 inches).
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate cup, stir vinegar into milk and let sit for 5–10 minutes to create buttermilk (or use 60g buttermilk directly).
- Using an electric mixer, beat the egg and granulated sugar for 2 minutes until light and thickened.
- Slowly add the olive oil while mixing, then add the dry ingredients alternately with the milk mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely, about 2 hours.
To assemble
- Once the cake is cool, trim the top if domed. Cut into 4 even rectangles.
- Mix ricotta, powdered sugar, and vanilla extract (or seeds from vanilla bean) until smooth. Adjust sweetness to taste.
- Spread ricotta cream on one rectangle, top with another. Repeat to create two layered cakes.
- Spread remaining cream on top. Garnish with pink sugar if using.
Notes
- If the batter feels too thick, add a tablespoon of milk to loosen it slightly.
- The cake tastes even better the next day once the flavors settle.
- Store refrigerated for up to 3 days. Let sit at room temperature for 15 minutes before serving.
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