This high altitude chocolate ricotta cake is a moist and fudgy one-layer cake, with a simple topping of chocolate chips. If you’re looking for an easy chocolate snack cake that comes together quickly, with no mixer needed, you’ll love today’s recipe.
You might also love these high altitude recipes for banana chocolate snack cake, walnut chocolate chip cake, and chocolate loaf cake.
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Why You’ll Love This Recipe
Easy to Make. This is a simple, fuss free cake that doesn’t even require a mixer.
Not Too Sweet. I actually love desserts that aren’t too sugary, and this chocolate cake has a rich chocolate flavor that’s just mildly sweet, especially since it’s not finished with a sweet frosting or buttercream.
Moist for Days. This chocolate ricotta cake has a fudgy, moist, slightly dense texture that’s still so good, even days after baking. You can enjoy it warm from the oven, while the chocolate chips on top are soft and melty, or the next day with your coffee for breakfast.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Ricotta Cheese. I recommend whole milk ricotta for the best flavor. There’s no other liquid in the cake, besides eggs and sugar, so the ricotta is the key ingredient for a moist cake.
- Sugar. Granulated sugar adds sweetness and moisture.
- Eggs. Add moisture, fat, and strength to the cake.
- Vanilla Extract. Flavor.
- Flour. Plain all-purpose flour adds structure and strength.
- Cocoa Powder. Use a good quality, Dutch-processed cocoa powder for the best flavor.
- Baking Soda + Baking Powder. Leavening agents, so the cake rises as it bakes.
- Salt. Enhances the flavors.
- Chocolate Chips. For a simple and pretty finish, I sprinkled the top my chocolate ricotta cake with regular and mini chocolate chips.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottom of an 8-inch springform pan with a removable bottom with non-stick baking spray. If you don’t have a springform pan, you can use a regular 8-inch cake pan, but you’ll need to line the pan with parchment paper, including tabs up the sides that will allow you to lift the cake out of the pan, rather than turning it out upside down. Turning the cake upside down to get it out of the pan would ruin the chocolate chips on top.
- In a bowl, whisk the ricotta cheese with the sugar vigorously for 2 minutes. You can also use an electric mixer for this step, if preferred. Then whisk in the eggs and vanilla until smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet, and use a whisk or spatula to stir the batter together just until combined. The batter will be thick.
- Spread the cake batter into the prepared pan, and sprinkle with the regular sized chocolate chips (reserving the mini chocolate chips for later).
- Bake the cake for about 38-40 minutes, until the top springs back when gently touched and a cake tester or toothpick inserted in the center comes out clean.
- Set the pan on a cooling rack, and sprinkle the hot cake with the remaining mini chocolate chips. Let the cake cool for 30 minutes.
- Unmold the sides of the springform pan, and set the cake on a serving plate. Serve warm, or let cool a while longer to serve at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How should I store this cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. You can enjoy the cake while it’s warm from the oven, while the chocolate chips are soft and melted. But it’s also fantastic the next day, when the chocolate chips have hardened again, adding a nice texture to contrast with the soft cake.
What kind of cocoa powder did you use?
I used Cacao Barry Extra Brute Dutch processed cocoa powder.
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High Altitude One Layer Chocolate Ricotta Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8-inch Springform Pan with Removable Bottom (or an 8-inch round cake pan)
Ingredients
- 15 oz whole milk ricotta cheese (1 1/2 cups)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour, fluffed, spooned and leveled
- 6 tbsp unsweetened Dutch-processed cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup semi sweet chocolate chips or morsels
- ¼ cup semi sweet mini chocolate chips
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottom of an 8-inch springform pan with a removable bottom with non-stick baking spray.Baker's Note: If you don't have a springform pan, you can use a regular 8-inch cake pan, but you'll need to line the pan with parchment paper, including tabs up the sides that will allow you to lift the cake out of the pan, rather than turning it out upside down.
- In a bowl, whisk the ricotta cheese with the sugar vigorously for 2 minutes. You can also use an electric mixer for this step, if preferred. Then whisk in the eggs and vanilla until smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet, and use a whisk or spatula to stir the batter together just until combined. The batter will be thick.
- Spread the cake batter into the prepared pan, and sprinkle with the regular sized chocolate chips (reserving the mini chocolate chips for later).
- Bake the cake for about 38-40 minutes, until the top springs back when gently touched and a cake tester or toothpick inserted in the center comes out clean.
- Set the pan on a cooling rack, and sprinkle the hot cake with the remaining mini chocolate chips. Let the cake cool for 30 minutes.
- Unmold the sides of the springform pan, and set the cake on a serving plate. Serve warm, or let cool a while longer to serve at room temperature.
Just made this last night. I really love having access to recipes that are for my elevation. Left chocolate chips out as my husband likes sweets, but not “SWEETS”. It was very rich and decadent. He loved it.
What would be the cooking difference for someone not high altitude? Longer bake time? Thank you!
Jackie, please see my FAQs: https://curlygirlkitchen.com/baking-faqs/
Made this in such a short time and it was a cinch to make! Turned out great, my husband loved it!
Easy, moist, and tasty. Perfect to take to a party. I didn’t have any mini chips on hand so I used a drizzle made from dark chocolate chunks, but that was the only change.