Hey y'all! If you're craving something rich, fudgy, and absolutely unforgettable, this Double Chocolate Ricotta Marble Cake is about to become your new favorite dessert. The creamy ricotta keeps every bite moist and tender, while luscious swirls of dark and white chocolate make each slice a feast for the eyes and taste buds. Whether it’s for a birthday, a holiday gathering, or a simple coffee break, this cake is sure to impress and satisfy. Let’s get cooking!
Why You'll Love This Double Chocolate Ricotta Marble Cake
- Super Moist Texture: Ricotta cheese adds incredible tenderness and prevents dryness.
- Decadent Double Chocolate: Both cocoa and chocolate chips create rich, layered chocolate flavor.
- Easy Marble Effect: Looks fancy but requires minimal technique—just swirl and bake!
- Perfect for Any Occasion: Crowd-pleasing and ideal for celebrations or casual treats.
- Stays Fresh: Remains moist for days, making it great for make-ahead baking.
Ingredients for Double Chocolate Ricotta Marble Cake
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 1 cup (250g) whole milk ricotta cheese, at room temperature
- 2 large eggs, at room temperature
- ½ cup (120ml) whole milk
- ¼ cup (30g) unsweetened cocoa powder
- ¾ cup (130g) dark or semisweet chocolate chips, melted and cooled
- ⅓ cup (60g) white chocolate chips, melted and cooled
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
How to Make Double Chocolate Ricotta Marble Cake
Step 1: Prep the Pan & Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Cream the Butter, Sugar & Ricotta
In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Add the ricotta and mix until smooth.
Step 3: Add Eggs & Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients to the ricotta mixture, alternating with the milk, and mix just until combined. Do not overmix.
Step 6: Create Chocolate Batters
Divide the batter equally between two bowls. In one, fold in the cocoa powder and melted dark chocolate chips. In the other, fold in the melted white chocolate chips.
Step 7: Marble the Cake
Spoon alternating dollops of dark and white chocolate batters into the prepared pan. Gently swirl with a butter knife or skewer to create a marbled effect—don’t overmix!
Step 8: Bake
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, tent with foil for the last 15 minutes.
Step 9: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes for Success with Double Chocolate Ricotta Marble Cake
- Use a kitchen scale for the most accurate measurements.
- Room temperature ingredients blend smoother and trap more air for a lighter cake.
- If using low-fat ricotta, expect a slightly less creamy crumb.
Double Chocolate Ricotta Marble Cake Variations
- Nutty Marble Cake: Fold ½ cup chopped toasted hazelnuts or walnuts into one of the batters.
- Mocha Marble Cake: Dissolve 1 tablespoon instant coffee in the milk before adding to the batter.
- Berry Swirl: Add a few tablespoons of raspberry jam in between batter layers for a fruity twist.
Required Equipment for Double Chocolate Ricotta Marble Cake
- 9x5-inch loaf pan
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Butter knife or skewer (for marbling)
Storage Instructions: Double Chocolate Ricotta Marble Cake
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Double Chocolate Ricotta Marble Cake Serving Recommendations
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with fresh berries for a refreshing contrast.
- Enjoy alongside a strong espresso or your favorite coffee.
Pro Tips for the Best Double Chocolate Ricotta Marble Cake
- Don’t over-swirl the batters—just a few passes give the prettiest marbled look.
- Use high-quality cocoa powder and chocolate for richer flavor. Explore recommended cocoa brands for baking.
- Let the cake cool completely to set the marble pattern and prevent crumbling. Learn more about proper cake cooling techniques.
Double Chocolate Ricotta Marble Cake FAQ
- Can I use part-skim ricotta instead of whole milk ricotta?
- Yes, but the cake may be a little less flavorful and moist. Whole milk ricotta is best for richness.
- Can I make this cake gluten-free?
- Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.
- How do I know when my Double Chocolate Ricotta Marble Cake is done?
- The cake is done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.
Prep and Cooking Time
- Prep time: 20 minutes
- Cook time: 55–65 minutes
- Total time: 1 hour 20 minutes–1 hour 30 minutes
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup ricotta cheese
- 3 large eggs
- ½ cup unsweetened cocoa powder
- ½ cup semi-sweet chocolate chips, melted
- ½ cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
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2In a large bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and mix until smooth.
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3Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
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4Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
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5Divide the batter in half. Stir cocoa powder and melted chocolate chips into one half to create the chocolate batter.
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6Spoon dollops of both batters alternately into the prepared pan. Swirl gently with a knife to create a marble effect. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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