Mocha Ricotta Cake
This mocha ricotta cake has a rich chocolate flavor and thanks to ricotta in the batter it stays moist for days!
Servings: 10 servings
Calories: 366kcal
Ingredients
- 1½ cups cake/pastry flour
- 1¼ cups brown sugar (lightly packed)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened dutch processed cocoa
- ⅔ cup brewed coffee (strong room temperature)
- 2 tablespoons milk (2% or whole milk)
- ½ cup ricotta cheese (room temperature)
- ⅓ cup oil (vegetable, light olive oil or coconut oil or melted and cooled butter)
- 1 teaspoon vanilla
- 1 large egg (room temperature)
CHOCOLATE WHIPPED CREAM
- 1 cup cream (whole, heavy or whipping cream, with at least 30% fat content)
- 1-2 tablespoons powdered sugar (sifted)
- 1½-2 tablespoons unsweetened cocoa (dutch processed sifted)
- ½ teaspoon vanilla extract
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray a 10 inch bundt pan.
- In a large bowl whisk together the flour, brown sugar, baking soda and salt.
- In a large bowl whisk the cocoa, coffee and milk until smooth. Add the ricotta, oil, vanilla and whisk to combine, add the egg and whisk to combine.
- Add the wet ingredients to the flour mixture and whisk just to combine.
- Pour the batter into the pan and bake 30-35 minutes. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Slice and top with a dollop of chocolate whipped cream or a simple chocolate glaze and chopped nuts. Enjoy!
CHOCOLATE WHIPPED CREAM
- In a medium bowl add the cream, powdered sugar, sifted cocoa and vanilla, whip until stiff peaks appear.
Video
Notes
Cake flour or pastry flour: This type of flour adds a lighter, more tender texture to baked goods. To make your own, measure out 1 cup of all-purpose flour then remove 2 Tablespoons and add back in 2 Tablespoons of cornstarch. Sift together.
How to store the Mocha Ricotta Cake
Storage: Store cake covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Bring it to room temperature before serving. Freezing: You can also freeze the cake whole or in slices for up to 2-3 months. Cool completely then wrap in plastic wrap then foil. Store in a freezer safe container and thaw in the refrigerator overnight.Nutrition
Calories: 366kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 202mg | Potassium: 188mg | Fiber: 2g | Sugar: 29g | Vitamin A: 437IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 1mg