Double Chocolate Ricotta Marble Cake (Print Version)
# Ingredients:
→ Add-Ins
01 -
90 grams semi-sweet chocolate chips
→ Wet Ingredients
02 -
2 large eggs
03 -
5 milliliters vanilla extract
04 -
250 grams ricotta cheese
05 -
120 milliliters whole milk
06 -
115 grams unsalted butter, softened
07 -
200 grams granulated sugar
→ Dry Ingredients
08 -
2 grams baking soda
09 -
1 gram salt
10 -
125 grams all-purpose flour
11 -
4 grams baking powder
12 -
45 grams unsweetened cocoa powder
# Instructions:
01 -
Leave the cake in the pan for ten minutes, then put it on a wire rack. Be patient—let it cool down all the way before you cut it.
02 -
Pop it in the oven for 35 to 40 minutes. It's done when you poke a stick in the middle and it comes out pretty clean.
03 -
Plop chunky spoonfuls of the cocoa batter over the pale batter in your tin. Take a knife and swirl things around for those fun marble streaks.
04 -
Empty half your batter into the pan you greased. Stir the rest of the batter with the extra cocoa powder until the color is even.
05 -
Gently work in those chocolate chips so they're dotted throughout the batter.
06 -
Add the dry mix into your wet bowl a bit at a time. Don't stir it too much—just until it's barely mixed.
07 -
Now, crack the eggs in one by one and whisk each in. After that, toss in ricotta, milk, and vanilla—keep going until everything's smooth.
08 -
Grab your largest bowl and beat the butter with sugar till it looks light and sort of fluffy.
09 -
Mix up flour, cocoa powder, baking powder, soda, and salt in a medium bowl. Whisk hard till it's all even.
10 -
Heat your oven to 175°C. Grease up a 23-cm round tin so nothing sticks.
# Notes:
01 -
Want choco flavor to stand out? Melt some chips and swirl them right into the batter before popping it in the oven.
02 -
If you want neat slices, wait until the whole cake cools off before you cut into it. It'll look and feel better, promise.