Chocolate Ricotta Loaf Cake

The cake is sort of a lighter version of classic pound cake. Ricotta cheese replaces half of the butter which results in no less delicious and outstandingly moist cake. Good quality cocoa, chopped chocolate, and a double shot of espresso provide a superior chocolate flavor.

The cake on the photo is impatiently sliced warm.

Makes one 8×4 loaf cake


  • 1 ¼ cups all-purpose flour
  • ¾ cup unsweetened Dutch cocoa powder
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup espresso, cooled to room temperature
  • 2 tsp pure vanilla extract
  • 1 stick unsalted butter, at room temperature
  • 1 cup fine granulated sugar
  • 8 oz whole fat ricotta cheese, at room temperature (if it’s made according to this recipe, the ricotta will be smooth enough to proceed right away; store-bought ricotta will need a whirl in a food processor)
  • 3 large eggs
  • 1 cup coarsely chopped toasted walnuts
  • ½ cup (3 oz) coarsely chopped chocolate


Center an oven rack and preheat the oven to 350F. Line an 8×4-inch loaf pan with parchment paper.

Sift the flour, cocoa, baking powder, soda, and salt onto a sheet of parchment paper or into a bowl. In another small bowl or a cup, combine the espresso and vanilla extract.

In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy. Gradually add the sugar and beat until light and fluffy, 6 to 7 minutes. Add the ricotta and beat well to combine. With the mixer on medium, add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the dry ingredients in three additions alternating with the espresso, starting and ending with the dry ingredients. Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition. Stir in the toasted walnuts and chopped chocolate.

Transfer the batter into the prepared loaf pan, smooth the top and bake for about 1 hr. to 1 hr. 10 min., or until a cake tester inserted into the center comes out clean. Cool in the pan on a rack for 10 minutes, then unmold and cool completely on the rack.

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

46 Responses to “Chocolate Ricotta Loaf Cake”

  1. That loaf is wonderful! I love the ingredients you used.



  2. it’s looking delicious :) i’ll try..
    I was too fat ricotta cake with the most recent :(
    is it fat cake??? or moist??

  3. This looks really really good. My family loves pound cake, but at times it tends to be really dry. I’ll have to try this. Thanx for sharing!

  4. I have yet to make the homemade ricotta.. but now I have even more reason to make it. This chocolate ricotta loaf cake sounds delicious. My family would love it!

  5. This looks so good! I’ve been seeing a lot of baked goods with ricotta lately. That and olive oil. I’m definitely overdue to jump on that bandwagon!

  6. i’ve been loving ricotta lately too!

  7. I just baked a cake with ricotta too! Yours with chocolate looks much better!

  8. This looks delicious! I made a vanilla pound cake this week (was a bit dry). Now I will definitely try this one.

  9. The next time I make a batch of ricotta I will bake this cake. It looks stunning!

  10. What a great dessert! Us Italians would love this with our evening coffee :)

  11. Ooh, right up my alley. You really got me this time.

  12. Oh yum it looks wonderfully moist and chocolaty

  13. Looks wonderful.

  14. I really love to bake with ricotta cheese it gives such a soft moisture, great recipe!

  15. I love ricotta and I used to make desserts with it. This pound cake seems delicious. Congratulations!!!

  16. Se ve delicioso! te felicito.
    Un abrazo desde Chile
    La Brujita

  17. Well, this one is certainly going to have to join my folder of Ricotta based recipes. Hubby will be extremely happy. I also just finished posting on Citrus Ricota cookies. Now we can have ourselves a little feast ;o)
    Thanks for sharing and flavourful wishes, Claudia

  18. This looks great! Great pic as always :]

  19. i was try it’s very very very delicious,moist!thankssss

  20. Gorgeous looking cake, perfect with a cuppa!

  21. I love everything about this cake!

  22. This loaf cake looks absolutely delicious!

  23. You’ve got to be kidding me. This is an excellent combination. I’m a huge fan of ricotta, but an even bigger fan of a loaf cake. I think it makes taking cake with you a whole lot easier. Thanks!

  24. Ricotta in a cake – awesome! Love how it keeps the cake so moist.

  25. I can’t resist to your cake : it looks so smooth…! I wish I could eat a piece with my tea, right now ;-)

  26. I like this recipe. I have made it for a family gethering event and my sister asked about ingredients…Also some of my costumers say that it’s very nice.Thanks

  27. It does look very moist, kind of like a brownie loaf would look like!

  28. YUM – that is beautiful, and I love the ricotta in there! Bookmarking…

  29. This looks like such a yummy recipe! Thanks for sharing, I’m going to have to try this out!

  30. Chocolate and ricotta, sure sounds and looks so good!

  31. egg substitute in the ricotta loaf would be?

  32. I love the idea of using ricotta to make a dense pound cake! I think I might substitute liquor-soaked cherries for the nuts. Mmm!
    Thanks for sharing!

  33. Thank you, everyone, for your comments! I greatly appreciate it!

    Zarp, it is a moist cake, but not a diet food since there’s butter present. I’m not sure I’ve got your question right.

    Kolcha, I’m glad you liked it. Thanks for letting me know.

    Char, I’m not experienced in vegan baking, so I’m afraid I can’t help you here. Try to google it.

  34. Zarp, I’ve just noticed your second comment :) Thank you for the feedback, I’m glad you liked it!

  35. Absolutely delicious and it looks flavorful and moist. This is my kind of cake!

  36. Wow! How interesting to use ricotta in the loaf! I really want to try this. Your pictures make it VERY convincing. :)

  37. I wish I had ricotta on hand now… this looks delightful!

  38. I am a huge fan of the classic pound cake, so the idea of chocolate re-make excites me!I have never made a ricotta cake, but this makes me definitely want to at least attempt it. The process does not seem that bad either, thanks for the idea!

  39. um que buena pinta que tiene, tiene qu estar buenisimo

  40. The pictures are stunning

  41. This recipe looks so good. I love ricotta and chocolate!

  42. This was delicious and so easy to make! I left out the nuts, substituted cognac for the espresso and baked it in a cake pan. We had it at Thanksgiving and it was divine–and much easier than the chocolate cake I usually bake for special occasions.

  43. the batter was divine, cakes in the oven :)
    love your recipies, ive tried several so far and all are winners!

  44. gal cohen, thank you! I hope the cakes will turn out well.

  45. Baked this as muffins (12) and an extra small loaf cake.This gives me automatic portion control- otherwise, with a loaf cake I just keep slicing! Very good, rich chocolate flavor.

    I used leftover commercial ricotta cheese, which I had frozen to store for a month or so.

  46. Your Chocolate Ricotta Loaf Cake looks rich and lovely.

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!

Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets

The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014