Prepare to embark on a culinary journey that defies traditional dessert expectations! This Chocolate Chunk Olive Oil Ricotta Cake is not just another cake - it's a decadent masterpiece that marries the richness of dark chocolate with the silky smoothness of ricotta and the unexpected twist of olive oil. Imagine a dessert so luxurious it will make your taste buds dance with excitement, so moist it practically melts in your mouth, and so stunning it'll be the star of any gathering. Whether you're a seasoned baker or a curious food adventurer, this recipe promises to transform your baking game and impress even the most discerning chocolate enthusiasts.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 250g ricotta cheese
- 100ml olive oil
- 200g sugar
- 3 large eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 150g dark chocolate chunks
- For the buttercream:
- 200g unsalted butter, softened
- 250g powdered sugar
- 50g dark chocolate, melted
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake pan with parchment paper, ensuring sides are well-coated to prevent sticking.
- In a large mixing bowl, whisk together ricotta cheese, olive oil, and sugar until smooth and well combined. The mixture should be creamy with no lumps.
- Add eggs one at a time, whisking thoroughly after each addition to create a uniform batter. Ensure each egg is fully incorporated before adding the next.
- Sift together all-purpose flour, baking powder, and salt in a separate bowl to remove any potential lumps and ensure even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Stir until just combined to maintain the cake's delicate texture.
- Roughly chop dark chocolate chunks and fold them into the batter, distributing evenly throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 40-45 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat softened butter in a stand mixer until light and fluffy, approximately 3-4 minutes.
- Gradually add powdered sugar, mixing on low speed to prevent sugar clouds. Once incorporated, increase speed and beat until smooth.
- Melt dark chocolate in a double boiler or microwave, then let cool slightly before folding into the buttercream.
- Once the cake is completely cool, spread the dark chocolate buttercream evenly over the top and sides using an offset spatula.
- Optional: Garnish with additional chocolate chunks or shavings for extra decoration.
- Refrigerate for 30 minutes to set the buttercream before serving. Bring to room temperature 15 minutes before serving for optimal flavor and texture.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, fold gently to maintain the cake's delicate texture. Overmixing can lead to a tough, dense cake.
- Quality Ingredients are Key: Use high-quality olive oil and dark chocolate for the most intense and authentic flavor profile.
- Toothpick Test: Always check cake doneness with the toothpick method - it should come out with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- Buttercream Technique: Beat butter until truly light and fluffy, and add powdered sugar gradually to prevent lumps.
- Make Ahead Friendly: This cake actually tastes better the next day, as flavors have time to meld and develop.
- Storage Tip: Store in an airtight container in the refrigerator for up to 4 days, bringing to room temperature before serving.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 55g
Protein: 12g
Fat: 42g
Saturated Fat: 22g
Cholesterol: 145mg
