Mocha Ricotta Cake
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
-
Servings
10 servings
-
Calories
366 kcal
-
Course
Dessert
-
Cuisine
Italian-American Fussion
Mocha Ricotta Cake
Report
This mocha ricotta cake has a rich chocolate flavor and thanks to ricotta in the batter it stays moist for days!
Share:
Ingredients
- 1½ cups cake flour also known as pastry flour
- 1¼ cups brown sugar lightly packed
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cocoa powder unsweetened dutch processed
- ⅔ cup coffee brewed, strong, room temperature
- 2 tablespoons milk 2% or whole milk
- ½ cup ricotta cheese room temperature
- ⅓ cup vegetable oil or 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, at least 30% fat content
- 1-2 tablespoons powdered sugar sifted
- 1½-2 tablespoons unsweetened cocoa powder 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.
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.
- 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 Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.03g
(2%)
Cholesterol
52mg
(17%)
Sodium
202mg
(8%)
Potassium
188mg
(4%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
437IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 52mg | 17% |
| Sodium | 202mg | 8% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
