Italian Chocolate Cake

Italian Chocolate CakeItalian Chocolate Cake

The ricotta cheese really adds to this chocolate cake.  Plus the chocolate frosting has ricotta too!  Delicious!


2 Cups Sugar

1 3/4 Cups Unbleached Flour

3/4 Cup Cocoa

1 1/2 Teaspoon Baking Powder

1 1/2 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

3 Eggs

1 Cup Ricotta Cheese

1/2 Cup Olive Oil

2 Teaspoons Vanilla Extract

1 Cup Boiling Water

Preheat your oven to 350º F.  Prepare a bundt pan (grease & flour) or use two 9 inch round cake pans.  In a large size bowl combine the sugar, flour, cocoa, baking powder, baking soda and kosher salt.  Add the eggs, ricotta, olive oil and vanilla.  Beat for 2 minutes.  Stir in the boiling water.  Don’t worry that the batter may look a bit thin.  Pour into the cake pan(s) and place into the oven.  Bake for 30 to 35 minutes.  Remember that all ovens heat differently so check at 30 minutes. If you are using a bundt pan then baking may take a bit longer.  Remove from the oven and let cool for 10 minutes.  Remove the cake from the pan(s) and cool completely before frosting.  Frost with Ricotta Chocolate Frosting.  Serves 10.

Ricotta Chocolate Frosting

1/2 Cup Softened Butter

2/3 Cup Cocoa

3 Cups Powdered Sugar

1/3 Cup Ricotta Cheese

1 Teaspoon Vanilla Extract

Soften the butter by leaving out on the counter for 30 minutes.  In a large size bowl add the butter.  Stir in the cocoa.  Add the powdered sugar, ricotta and vanilla.  Beat until creamy.  Makes about 2 cups.



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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