Double Chocolate Ricotta Marble

Featured in Sweet Treats & Baked Goods.

Get ready for a truly rich cake—chocolatey layers meet creamy ricotta in every marbled bite. Thick cocoa gets blended with ricotta for a soft, slightly tangy crumb, and you’ll catch that marbled look in every slice. It’s a total crowd-pleaser, finished off with a handful of chocolate chips for a little bite. Let it cool first if you want neat slices. Dust with powdered sugar or snack on it as is, and enjoy those chocolate-ricotta vibes!

Sarah Recipes
Updated on Sun, 25 May 2025 22:35:37 GMT
Double Chocolate Ricotta Marble Pin it
Double Chocolate Ricotta Marble | recipesaddicts.com

Get ready for wow-worthy chocolate swirls and super tender bites—this double chocolate ricotta marble cake nails both. That creamy ricotta cheese makes each forkful soft and rich. The combination of chocolate and vanilla layers is not just eye catching but also gives each serving that perfect flavor balance. Pull this out when you want something cozy but impressive, whether it’s for a get-together or a quiet night inside.

The first time I made this cake for a neighbor’s birthday crowd, they devoured it. Now it’s the cake I rely on to wow guests but keep things easy for myself.

Ingredients

  • Semi sweet chocolate chips: you’ll find surprise melty pockets in every bite for extra yum, chopping a quality bar also works well
  • Vanilla extract: this adds that cozy aroma and rounds out the different layers, pure vanilla gives you the nicest finish
  • Milk: go for whole milk if possible so the batter turns out smooth and rich
  • Ricotta cheese: gives crazy moisture and that signature soft crumb, use whole milk ricotta when you can
  • Large eggs: help the cake rise and keep it all together, bring them to room temp for easy mixing
  • Granulated sugar: sweetens the cake and keeps it tender, pure cane sugar gives the cleanest flavor
  • Unsalted butter: brings the perfect soft texture and flavor, make sure it’s soft so it creams easily
  • Salt: makes those flavors pop and keeps sweetness in check, fine sea salt works best
  • Baking powder and baking soda: your cake’s secret to great lift and lightness, check that they’re fresh
  • Unsweetened cocoa powder: key for that chocolate flavor, pick Dutch process if you can swing it
  • All purpose flour: gives the cake structure but keeps the crumb soft, unbleached is best for old-school flavor

Luscious Step-by-Step Instructions

Cool the Cake Down:
Once your cake’s out, put it on a rack in the pan for ten minutes to chill just a bit. Afterward, flip it out gently and let it finish cooling right on the rack. This step means you’ll have those sharp, bakery-style slices with a soft crumb.
Bake Till Just Right:
Pop the pan into your oven and give it thirty five to forty minutes. When you stick a skewer or toothpick in the middle and it comes out with barely any crumbs, you’re golden.
Swirl Gently for Marble Ribbons:
Using a knife, drag it through the batter in wide loops and twists. Think dramatic ribbons, but don’t overdo it or you’ll lose those swoopy lines.
Make the Chocolate Batter Marble:
Pour in half your regular batter and smooth it. Stir all the extra cocoa powder into the left-over batter so it’s super chocolatey, then plop spoonfuls all around on top.
Fold in Chocolate Chips:
Drop those chips in and gently fold them into the batter. You want little pools of chocolate when you slice later. Stop mixing when everything’s just combined so your cake stays fluffy.
Add Eggs, Ricotta, and Dairy:
Crack in the eggs one by one, mixing well after each. Now stir in ricotta, milk, and vanilla and beat until it’s all creamy and smooth, but don’t go wild with the mixing.
Cream Sugar and Butter:
With soft butter and sugar in a big bowl, beat until light and almost fluffy. Don’t rush; well-creamed means a perfectly soft cake.
Whisk the Dry Ingredients:
Mix up salt, flour, cocoa, baking soda, and baking powder in a bowl with a whisk. You’re just breaking up lumps and spreading out the rise makers evenly.
Oven and Pan Prep:
Turn on your oven to three fifty Fahrenheit. Coat a nine-inch cake pan in plenty of grease so nothing sticks when it’s showtime.
A slice showcasing dark chocolate and soft crumb. Pin it
A slice showcasing dark chocolate and soft crumb. | recipesaddicts.com

You Must Know

The smell of chocolate baking always takes me back to making cakes with Grandma. Ricotta gives my cakes a fancy taste, but I don’t need to fuss—perfect for easy times at home.

Storage Tips

Cover leftovers and keep on the counter for up to two days. Need it longer? Wrap up and refrigerate for five days, easy. For the freezer, slice and wrap each piece, then bag it for up to two months. Let slices come to room temp for the softest texture again.

Ingredient Substitutions

No ricotta? Use fully drained cottage cheese (full fat works best). Dark chocolate chunks instead of chips will taste richer. Want gluten free? Go for gluten free all purpose flour. Almond milk works too if you’re out of regular milk, but your crumb will come out a touch lighter.

Serving Suggestions

This cake stands out on its own but is even better dusted with powdered sugar. Top with whipped cream or scoop on vanilla ice cream. You can also try a drizzle of berry sauce or add fresh berries if you’re in the mood to dress it up.

Slice of cake with chocolatey and vanilla swirls. Pin it
Slice of cake with chocolatey and vanilla swirls. | recipesaddicts.com

Cultural History of Marble Cake

Marble cake got its start in 1800s Germany, where bakers swirled dark and white batters for a cool striped look. The idea traveled to America and took on lots of fun variations. Ricotta is a modern Italian American twist—boosting richness and keeping that pretty marbled effect everyone loves.

Frequently Asked Questions

→ What's the trick to those gorgeous marble swirls?

Drop big dollops of both batters in the pan. Now, barely swirl with a knife—it’s not about mixing all the way, just making a wavy pattern.

→ Can I swap in part-skim ricotta for whole milk?

You can, but if you want it extra creamy and rich, stick with whole milk. Part-skim makes it a bit lighter and less dense.

→ How do I check if it’s actually baked through?

Poke the center with a toothpick. When it comes out with just a little moist crumb, you’re good. If it’s wet, give it more time.

→ Could I prep this a day or two early?

Absolutely. Wrap it up tight and keep it on the counter. It won’t dry out for at least a couple of days.

→ Is it ok to use even more chocolate?

Heck yes! Melt down some chocolate chips and swirl them in. You’ll get a deeper chocolate hit.

Double Chocolate Ricotta Marble

Deep chocolate mixes up with creamy ricotta, giving you a soft, stylish marbled cake with tasty chocolatey ribbons.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Sarah

Category: Baking & Desserts

Difficulty: Intermediate

Cuisine: European

Yield: 8 Servings (1 standard 23-cm cake)

Dietary: Vegetarian

Ingredients

→ Wet Ingredients

01 115 grams unsalted butter at room temp
02 2 big eggs
03 200 grams white sugar
04 5 milliliters vanilla flavor
05 120 milliliters whole milk
06 250 grams ricotta cheese

→ Add-Ins

07 90 grams semi-sweet chocolate chips

→ Dry Ingredients

08 125 grams plain flour
09 2 grams baking soda
10 4 grams baking powder
11 1 gram salt
12 45 grams rich cocoa powder

Instructions

Step 01

Let your cake chill out in the pan for about 10 minutes, then switch it over to a wire rack and leave it ’til it’s fully cooled before slicing in.

Step 02

Pop it in the hot oven for 35 to 40 minutes till a toothpick or knife comes out just clean from the middle.

Step 03

Dollop the chocolatey mix over your plain batter in random spots, then run a knife through a few times for those cool marbled swirls.

Step 04

Spread half your batter in the greased cake pan and mix the rest up with more cocoa powder ’til it’s all one color.

Step 05

Mix those chocolate chips in softly without beating up the batter.

Step 06

Toss your dry mix into the wet bowl a bit at a time, folding gently. Don’t overdo it or your cake will toughen up.

Step 07

Crack in eggs one by one, blend in the ricotta, vanilla, and milk until everything looks smooth.

Step 08

Beat your butter and sugar together in a large bowl so it all gets light and airy.

Step 09

Stir up flour, cocoa, baking soda, baking powder, and salt till they look evenly mixed.

Step 10

Crank your oven to 175°C and grease a round 23-cm cake pan to get ready.

Notes

  1. If you want your chocolate layer extra rich, melt the chips and swirl that in before baking.
  2. Chill out and let the cake totally cool before you slice so every piece looks neat and holds up.

Tools You'll Need

  • Oven
  • 23-cm round cake pan
  • Wire rack
  • Knife
  • Spatula
  • Whisk
  • Hand mixer or stand mixer
  • Mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has eggs, gluten, and milk
  • Chocolate chips might bring a little soy or nuts from the factory

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 345
  • Total Fat: 17 g
  • Total Carbohydrate: 40 g
  • Protein: 7 g