Description
This Double Chocolate Ricotta Marble Cake is a moist and tender dessert combining creamy ricotta cheese with rich chocolate swirls for a delightful marble effect. Perfectly balanced with a soft crumb and intense chocolate flavor, it makes an elegant treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 1/2 cup sour cream
- 1/4 cup whole milk
Chocolate Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips
Instructions
- Prepare oven and pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, ensuring proper aeration for a tender crumb.
- Add eggs and flavorings: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter. Mix in the vanilla extract, ricotta cheese, and sour cream until well combined and smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and only until just combined to avoid overmixing which can toughen the cake.
- Prepare chocolate batter: In a small bowl, whisk together the whole milk and unsweetened cocoa powder until smooth. Divide the batter into two halves. Stir the cocoa mixture and semisweet chocolate chips into one half of the batter to create the chocolate portion.
- Create marble effect: Alternate spoonfuls of the plain and chocolate batter into the prepared loaf pan. Use a knife to gently swirl the batters together, forming a marbled pattern without overblending.
- Bake the cake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a more intense chocolate flavor, substitute semisweet chocolate chips with dark chocolate chips or add 1 teaspoon of espresso powder to the chocolate batter.
- This cake pairs wonderfully with a cup of coffee or a light dusting of powdered sugar for added elegance.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
