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Torta Ricotta Al Cioccolato (Italian Ricotta Chocolate Cake & Frosting)

I decided to bake a Ricotta chocolate cake with fresh strawberries. And that’s fine with me. I find great joy in eating and preparing strawberry-based sweets. They constantly inspire me to try out new flavors and techniques in the kitchen. Simple to make, this Ricotta chocolate cake only needs the addition of chocolate chips to make it irresistible.

I have tried many Italian desserts, but this Ricotta chocolate cake takes the prize. This cake takes its cue from the traditional torte, but its lightness and creaminess come from the addition of Ricotta. Excellent with a cup of coffee or tea after dinner, and superb first thing in the morning.

The cake’s ideal texture and density come from the luscious Ricotta, while the chocolate adds an incredible depth of flavor. It’s a lot like a cross between a cake and a cheesecake.

Ricotta cheese, with its buttery soft texture and pure white color, is a staple ingredient in many dessert recipes. Common uses in baking include a filling for cannoli or a topping for a crostata. The end result is a thick batter that bakes into a dense, moist cake, excellent for breakfast or as a midday snack.

The creamy Ricotta chocolate cake has two flat rounds of cocoa cake layers and these are sandwiched together with generous amounts of Ricotta cream, whipped cream, and white chocolate to form the rich and creamy Ricotta chocolate cake. Inspired by the traditional torte, this flourless cake is made with Ricotta for a delightful lightness and creaminess. Excellent with a cup of coffee or tea after dinner, and superb first thing in the morning.

Strawberries are used not only as a delicious flavoring for the Ricotta cream, but also as a decorative topping for the cake.

In all my years of baking, this Ricotta chocolate cake ranks among the very best.

The cake’s rich flavor and unbelievable moistness come from the addition of Ricotta cheese. One of the reasons this Ricotta chocolate cake is so popular is that it is loaded with strawberries.


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How To Make Our Ricotta Chocolate Cake

Ingredients:

For the cake layer discs

    • 4 eggs
    • 2/3 cups of sugar
    • 1/2 cup of flour
    • 1/3 cup of cornstarch
    • 1-2 tsp of vanilla extract
    • 1 tablespoon of honey
    • 2 tablespoon of bitter cocoa powder

Instructions:

    1. The eggs must be at room temperature (take them out of the fridge 1 hour before preparation).
    2. Turn on the oven at 350° F
    3. Start beating the whole eggs in the electric mixer or with an electric whisk.
    4. Add the vanilla, sugar and honey. Continue whipping for approximately 10 minutes.
    5. Scrape the mixture from the whisks. Sift together the add the flour, starch and cocoa by hand.
    6. Gently mix with movements from bottom to top, using a wooden spoon.
    7. Prepare the pans with a disc of baking paper (each one) that you will have obtained by taking the shape of the bottom of the pan and cutting it out with scissors.
    8. Melt a little butter and brush around the edge and bottom of the pan. Place the disc of baking paper in pan, brush again with a little butter and divide the dough into two cake tins of the same size. You will need to split the recipe — half for each pan.
    9. For this preparation for Ricotta Chocolate Cake, it would be better to have 2 – 9 inch springform pans. If you only have 1, bake half the recipe, wait approximately 8-10 minutes for the pan to cool down and then put the other half in the oven.
    10. Bake at 350° for approximately 15-18 minutes, until the surface turns golden. To see if the cake layer is ready, place your fingertips on the surface. If the dough “comes up”, it means that the base is perfectly elastic and cooked.
    11. Let the cake layer discs for the Ricotta Chocolate Cake, cool and in the meantime prepare the Ricotta and white chocolate cream.

Ricotta chocolate cake

Ingredients:

For the Ricotta and White Chocolate Cream

    • 2 Cups Cow’s Milk Ricotta
    • 1 Cup granulated sugar
    • 1 1/2 Cups fresh whipping cream
    • 1-2 tsp of vanilla extract
    • zest of 1 lemon
    • 2 sheets of gelatin
    • 3/4 Cup of white chocolate, melted
    • 1/2 Cup of fresh strawberries, cut into small pieces
    • melted butter to grease the pans
    • 1/2 Cup of whole fresh strawberries for decorating

Instructions:

    1. Put the gelatin sheets to soak in cold water for 8 minutes. Wash 1/2 cup strawberries and cut them into small pieces.
    2. Melt the white chocolate (of excellent quality) in double-boiler.
    3. Whip the cream well and keep it aside.
    4. With an electric mixer, mix the ricotta with the sugar, the lemon zest and the vanilla extract, so that the mixture becomes creamy. Be careful not to incorporate the ricotta liquid that forms at the bottom of the package.
    5. Melt the gelatin in a saucepan with 1 tablespoon of liquid fresh cream, over low heat, mix well and add it slowly to the Ricotta cream while the mixer is on.
    6. Work the cream for a few minutes and add the melted white chocolate. Mix well and scrape off the cream from the whisks.
    7. Incorporate the strawberries and, later, the whipped cream, using a wooden spoon (movements from bottom to top).
    8. Put The Cake Together: Place the first of the cake layers in the center of the serving tray, with a cake ring around it. Pour in all the Ricotta, white chocolate and strawberry cream and place the second cake layer on top, flattening it a little.
    9. Cover with cling film and refrigerate for approximately 6 hours. I always prefer to prepare it the night before, for the next day.
    10. Before serving your Ricotta Chocolate Cake, cover the top of the cake with the Ricotta Frosting and use 1/2 cup of Strawberries for decoration..

FAQs About Our Ricotta Chocolate Cake

Does the Ricotta Chocolate Cake need to be refrigerated?

You can skip the fridge for this Ricotta Chocolate Cake. It will be fine at room temperature for 24 hours. After a couple of days, you should probably store the cake in the refrigerator to keep it fresh, as is the case with many cake recipes.

How long is Ricotta chocolate cake good in the fridge?

Ricotta that has been baked can be stored for up to a week in the fridge, while fresh Ricotta only lasts for about three days.

What’s the secret to a moist cake?

Use cake flour. The cake mix is the first step in creating a tender cake. To achieve a more moist and tender crumb, use cake flour in place of all-purpose flour. Ricotta cheese, among other ingredients, can be used to add moisture to a cake and keep it from becoming dry.

About Our Ricotta Cake Frosting

You can use this frosting on cupcakes, cakes, or even soft sugar cookies for a delicious treat. It’s the best way to use up any extra Ricotta, and it tastes just like the filling in a cannoli.

I’m sure you’ve tried both the sugary American buttercream and the airy Swiss meringue buttercream. But have you ever tried a cake frosted with whipped Ricotta? What a delightful way to put your own unique spin on the baked goods you create!

To me, the highest praise a frosting recipe can receive is being compared to the filling of a cannoli, and I find that to be the case with ricotta cake frosting.

This recipe yields nearly 2 cups of Ricotta cake frosting, which is plenty to cover the top of an 8- or 9-inch cake in frosting.

I like to use orange zest in this frosting because it reminds me of Italian cannoli, but lemon or grapefruit zest would work just as well. Replace the zest with vanilla or almond extract if you like.

NOTE: The frosting for this Ricotta cake cannot be frozen. The ricotta in this recipe may separate if frozen, so it’s best to use it all it the day you make it. The cake will be fine at room temperature for 24 hours. After a couple of days, you should probably store the cake in the refrigerator to keep it fresh, as is the case with many cake recipes. You can frost cakes, cupcakes or cinnamon rolls with this Ricotta frosting.

How To Make Our Ricotta Frosting

Ingredients:

    • ⅔ cup Ricotta cheese, at near-room temperature
    • 4 tablespoons (2 ounces) unsalted butter, softened
    • 3 cups powdered sugar
    • ¼ teaspoon freshly grated orange zest
    • ¼ teaspoon vanilla extract
    • pinch of salt

Instructions:

    1. Ensure all ingredients are softened or at near-room temperature. Add the Ricotta and butter in a large bowl.
    2. Beat with an electric mixer on HIGH until fully combined and fluffy.
    3. Add the powdered sugar. Beat the powdered sugar until combined by starting on low speed and gradually increasing it to high, so that it doesn’t fly out of the bowl.
    4. Next, add the orange zest and vanilla extract.
    5. Beat until fluffy. Give it a taste, and add a pinch of salt, if you think it needs it. Salt balances the flavors out lovely, in my opinion

Notes For Best Frosting

Ricotta: Full-fat whole-milk Ricotta makes the best Ricotta frosting.
Butter: Unsalted butter is the best since we can add salt to our own taste.
Powdered Sugar: Also called confectioner’s sugar or 10x.
Orange Zest: Orange, lemon or grapefruit zest are all amazing here.
Vanilla Extract: If you want to sub almond extract, use half the amount.

Ricotta chocolate cake

Italian Ricotta Chocolate Cake & Frosting

An Italian ricotta chocolate cake with fresh strawberries
Print Recipe Pin Recipe Jump to Video
5 from 1 vote
Prep Time: 45 minutes
Cook Time: 20 minutes
Refrigerate Overnight: 8 hours
Total Time: 9 hours 5 minutes
Course: Cake, Dessert
Cuisine: Italian
Keyword: Ricotta, Ricotta cake frosting, Ricotta Chocolate Cake
Servings: 16 servings
Calories: 422 kcal
Ricotta chocolate cake

Equipment

  • Electric Mixer
  • bowls
  • wooden spoon
  • 1 Melted Butter Brush
  • Parchment Paper Rounds
  • 2 9" Cake Tin

Ingredients

For the Cake Layer Discs

  • 4 eggs
  • 2/3 cup sugar
  • 1/2 cup flour
  • 1/3 cup cornstarch
  • 2 tsp vanilla extract
  • 2 Tbsp cocoa powder

For the Ricotta and White Chocolate Cream

  • 2 cups Ricotta Cheese
  • 1 cup granulated sugar
  • 1 1/2 cup whipping cream
  • 2 tsp vanilla extract
  • zest of 1 lemon
  • 2 sheets gelatin
  • 3/4 cup white chocolate
  • 1/2 cup strawberries cut into small pieces
  • melted butter to grease the pans
  • 1/2 cup strawberries for decorating

For the Ricotta Frosting

  • 2/3 cup Ricotta cheese at near-room temperature
  • 2 ounces unsalted butter softened
  • 3 cups powdered sugar
  • 1/4 tsp freshly grated orange zest
  • 1/4 tsp vanilla extract
  • pinch of salt

Instructions

For the Cake Layer Discs

  • The eggs must be at room temperature (take them out of the fridge 1 hour before preparation).
  • Turn on the oven at 350° F
  • Start beating the whole eggs in the electric mixer or with an electric whisk.
  • Add the vanilla, sugar and honey. Continue whipping for approximately 10 minutes.
  • Scrape the mixture from the whisks. Sift together the add the flour, starch and cocoa by hand.
  • Gently mix with movements from bottom to top, using a wooden spoon.
  • Prepare the pans with a disc of baking paper (each one) that you will have obtained by taking the shape of the bottom of the pan and cutting it out with scissors.
  • Melt a little butter and brush around the edge and bottom of the pan. Place the disc of baking paper in pan, brush again with a little butter and divide the dough into two cake tins of the same size. You will need to split the recipe -- half for each pan.
  • For this preparation it would be better to have 2 - 9 inch springform pans. If you only have 1, bake half the recipe, wait approximately 8-10 minutes for the pan to cool down and then put the other half in the oven.
  • Bake at 350° for approximately 15-18 minutes, until the surface turns golden. To see if the cake layer is ready, place your fingertips on the surface. If the dough "comes up", it means that the base is perfectly elastic and cooked.
  • Let the cake layer discs cool and in the meantime prepare the Ricotta and white chocolate cream.

For the Ricotta and White Chocolate Cream

  • Put the gelatin sheets to soak in cold water for 8 minutes. Wash 1/2 cup strawberries and cut them into small pieces.
  • Melt the white chocolate (of excellent quality) in double-boiler.
  • Whip the cream well and keep it aside.
  • With an electric mixer, mix the ricotta with the sugar, the lemon zest and the vanilla extract, so that the mixture becomes creamy . Be careful not to incorporate the ricotta liquid that forms at the bottom of the package.
  • Melt the gelatin in a saucepan with 1 tablespoon of liquid fresh cream, over low heat, mix well and add it slowly to the Ricotta cream while the mixer is on.
  • Work the cream for a few minutes and add the melted white chocolate. Mix well and scrape off the cream from the whisks.
  • Incorporate the strawberries and, later, the whipped cream, using a wooden spoon (movements from bottom to top).

Put The Cake Together

  • Place the first of the cake layers in the center of the serving tray, with a cake ring around it. Pour in all the Ricotta, white chocolate and strawberry cream and place the second cake layer on top, flattening it a little.
  • Cover with cling film and refrigerate for approximately 6 hours. I always prefer to prepare it the night before, for the next day.
  • Before serving, cover the top of the cake with the Ricotta Frosting and use 1/2 cup of Strawberries for decoration..

For the Ricotta Frosting

  • Ensure all ingredients are softened or at near-room temperature. Add the Ricotta and butter in a large bowl.
  • Beat with an electric mixer on HIGH until fully combined and fluffy.
  • Add the powdered sugar. Beat the powdered sugar until combined by starting on low speed and gradually increasing it to high, so that it doesn't fly out of the bowl.
  • Next, add the orange zest and vanilla extract.
  • Beat until fluffy. Give it a taste, and add a pinch of salt, if you think it needs it. Salt balances the flavors out lovely, in my opinion

Notes

Notes For Best Frosting
  • Ricotta: Full-fat whole-milk Ricotta makes the best Ricotta frosting.
  • Butter: Unsalted butter is the best since we can add salt to our own taste.
  • Powdered Sugar: Also called confectioner's sugar or 10x.
  • Orange Zest: Orange, lemon or grapefruit zest are all amazing here.
  • Vanilla Extract: If you want to sub almond extract, use half the amount.
The frosting for this Ricotta cake cannot be frozen. The ricotta in this recipe may separate if frozen, so it's best to use it all it the day you make it. The cake will be fine at room temperature for 24 hours. After a couple of days, you should probably store the cake in the refrigerator to keep it fresh, as is the case with many cake recipes.
You can frost cakes, cupcakes or cinnamon rolls with this Ricotta frosting.

Recipe Video

Nutrition

Serving: 1slice | Calories: 422kcal | Carbohydrates: 55g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 64mg | Potassium: 128mg | Fiber: 1g | Sugar: 48g | Vitamin A: 661IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 1mg
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