Double Chocolate Ricotta Marble (Print Version)
# 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:
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.
02 -
Pop it in the hot oven for 35 to 40 minutes till a toothpick or knife comes out just clean from the middle.
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.
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.
05 -
Mix those chocolate chips in softly without beating up the batter.
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.
07 -
Crack in eggs one by one, blend in the ricotta, vanilla, and milk until everything looks smooth.
08 -
Beat your butter and sugar together in a large bowl so it all gets light and airy.
09 -
Stir up flour, cocoa, baking soda, baking powder, and salt till they look evenly mixed.
10 -
Crank your oven to 175°C and grease a round 23-cm cake pan to get ready.
# Notes:
01 -
If you want your chocolate layer extra rich, melt the chips and swirl that in before baking.
02 -
Chill out and let the cake totally cool before you slice so every piece looks neat and holds up.