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dark chocolate ricotta cake

(6 RATINGS)
4.93K Pinches 18 Photos
Stripey avatar
Coconut Creek, FL
Updated on Nov 13, 2025

I'm a lover of cheese and chocolate. And I have a sweet tooth. This loaf cake is a little lower in calories than some you might have tried, but it equals any when it comes to decadence and richness. I'm convinced the dark cocoa and coffee have something to do with that.

Blue Ribbon Recipe

This dark chocolate ricotta cake is decadent and delicious. It's dense and full of rich dark chocolate flavor. When baked, the outside has little crunch while the crumb of the cake remains soft and billowy. We opted to add a dusting of powdered sugar, and since this cake isn't overly sweet, it added a nice touch of sweetness.

— The Test Kitchen
prep time 1 Hr 20 Min
cook time 1 Hr
method Bake
yield 12 serving(s)

Ingredients

  • 2/3 cup all-purpose flour
  • 2/3 cup old-fashioned oats ground in spice mill or food processor
  • 1/3 cup dark baking cocoa
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, room temp
  • 1 1/2 cups Splenda no calorie sugar substitute
  • 15 ounces ricotta cheese, part-skim, room temp
  • 3 large eggs, room temp
  • 2 teaspoons pure vanilla extract
  • 3 teaspoons instant coffee powder
  • 1/4 cup boiling water
  • 1 cup mini chocolate chips

How To Make dark chocolate ricotta cake

Test Kitchen Tips
Our first attempt at making this in a loaf pan, the cake didn't bake all the way through. When we tried it in a 9-inch springform pan and baked it for 2 hours, it was baked through and delicious.
  • Preheat oven, prep baking pan, and combine coffee powder with boiling water.
    Step 1
    Preheat oven to 350 degrees F. Prepare a large loaf pan (9 x 5) with cooking spray. Set the pan aside. Mix 3 teaspoons of instant coffee powder with 1/4 cup boiling water and let cool.
  • Sift flour, cocoa, ground oats, baking powder, and salt.
    Step 2
    In a medium-sized bowl, sift flour, cocoa, ground oats, baking powder, and salt. I always have a bit of the oat hull left in my strainer, and I just toss it out. It's only about a teaspoon or two, and you won't miss it.
  • Mix butter and sugar substitute in a large bowl.
    Step 3
    In a large bowl, mix butter and Splenda (I use my hand mixer) until smooth (about 2 or 3 minutes).
  • Add the ricotta, cooled coffee liquid, eggs, and vanilla.
    Step 4
    Now add the ricotta, cooled coffee liquid, eggs, and vanilla extract. Your mixture might look a little curdled at this point. No need to worry because when you add the dry ingredients, the curdled mixture becomes smooth again.
  • Add dry ingredients and mix.
    Step 5
    Add dry ingredients in two steps and mix on low until combined.
  • Fold in mini chocolate chips.
    Step 6
    Fold in the mini chips by hand to incorporate.
  • Spread batter into the pan.
    Step 7
    Spread the mixture into the prepared pan.
  • Bake for 1 hour.
    Step 8
    Bake at 350 degrees for 1 hour.
  • Dust with powdered sugar when cooled.
    Step 9
    Let cool before removing the cake from the pan. Dust with powdered sugar (optional) or serve with a dollop of whipped cream (optional).
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)
calories: 454 kcal, carbohydrates: 44 g, cholesterol: 107 mg, fat: 25 g, fiber: 2 g, protein: 8 g, saturated fat: 15 g, sodium: 260 mg, sugar: 32 g, unsaturated fat: 9 g
*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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