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.
March 20, 2014 at 10:17 am
Your Chocolate Ricotta Loaf Cake looks rich and lovely.
May 20, 2011 at 8:38 am
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.
February 13, 2011 at 11:17 pm
gal cohen, thank you! I hope the cakes will turn out well.
February 13, 2011 at 4:00 pm
the batter was divine, cakes in the oven :)
love your recipies, ive tried several so far and all are winners!
December 3, 2010 at 1:56 pm
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.
November 25, 2010 at 2:42 pm
This recipe looks so good. I love ricotta and chocolate!
November 17, 2010 at 12:25 pm
The pictures are stunning
November 16, 2010 at 1:50 pm
um que buena pinta que tiene, tiene qu estar buenisimo
November 1, 2010 at 11:22 am
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!
August 19, 2010 at 9:03 pm
I wish I had ricotta on hand now… this looks delightful!
August 10, 2010 at 11:04 pm
Wow! How interesting to use ricotta in the loaf! I really want to try this. Your pictures make it VERY convincing. :)
July 13, 2010 at 2:37 am
Absolutely delicious and it looks flavorful and moist. This is my kind of cake!
June 21, 2010 at 10:49 am
Zarp, I’ve just noticed your second comment :) Thank you for the feedback, I’m glad you liked it!
June 21, 2010 at 10:37 am
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.
June 17, 2010 at 8:55 am
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!
June 16, 2010 at 10:59 am
egg substitute in the ricotta loaf would be?
June 14, 2010 at 7:11 pm
Chocolate and ricotta, sure sounds and looks so good!
June 3, 2010 at 3:42 pm
This looks like such a yummy recipe! Thanks for sharing, I’m going to have to try this out!
June 3, 2010 at 11:05 am
YUM – that is beautiful, and I love the ricotta in there! Bookmarking…
June 3, 2010 at 9:10 am
It does look very moist, kind of like a brownie loaf would look like!
June 3, 2010 at 8:54 am
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
June 3, 2010 at 6:02 am
I can’t resist to your cake : it looks so smooth…! I wish I could eat a piece with my tea, right now ;-)
June 2, 2010 at 7:27 pm
Ricotta in a cake – awesome! Love how it keeps the cake so moist.
June 2, 2010 at 6:10 pm
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!
June 2, 2010 at 6:46 am
This loaf cake looks absolutely delicious!
May 31, 2010 at 6:48 pm
I love everything about this cake!
May 28, 2010 at 12:49 pm
Gorgeous looking cake, perfect with a cuppa!
May 26, 2010 at 6:09 am
i was try it’s very very very delicious,moist!thankssss
May 26, 2010 at 4:08 am
This looks great! Great pic as always :]
May 25, 2010 at 5:31 pm
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
May 23, 2010 at 5:58 pm
Se ve delicioso! te felicito.
Un abrazo desde Chile
May 23, 2010 at 7:15 am
I love ricotta and I used to make desserts with it. This pound cake seems delicious. Congratulations!!!
May 22, 2010 at 5:32 pm
I really love to bake with ricotta cheese it gives such a soft moisture, great recipe!
May 22, 2010 at 3:08 pm
May 22, 2010 at 11:23 am
Oh yum it looks wonderfully moist and chocolaty
May 21, 2010 at 3:28 am
Ooh, right up my alley. You really got me this time.
May 21, 2010 at 3:15 am
What a great dessert! Us Italians would love this with our evening coffee :)
May 21, 2010 at 1:47 am
The next time I make a batch of ricotta I will bake this cake. It looks stunning!
May 20, 2010 at 2:19 pm
This looks delicious! I made a vanilla pound cake this week (was a bit dry). Now I will definitely try this one.
May 20, 2010 at 11:43 am
I just baked a cake with ricotta too! Yours with chocolate looks much better!
May 20, 2010 at 11:27 am
i’ve been loving ricotta lately too!
May 20, 2010 at 10:53 am
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!
May 20, 2010 at 8:12 am
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!
May 20, 2010 at 6:36 am
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!
May 20, 2010 at 1:24 am
it’s looking delicious :) i’ll try..
I was too fat ricotta cake with the most recent :(
is it fat cake??? or moist??
May 20, 2010 at 12:45 am
That loaf is wonderful! I love the ingredients you used.