Cocoa, Ricotta and Sour Cherry Cake

Name: Cocoa, Ricotta and Sour Cherry Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Ingredients: Type 00 flour 1 ¾ cup; Cow's milk ricotta cheese 0.88 cup; Sugar ¾ cup; Whole milk ½ cup; Unsweetened cocoa powder 5 tbsp; Eggs medium 3; Baking powder 3 tsp; Cow's milk ricotta cheese 1 cup; Sugar 4 tbsp; Cornstarch 2 ½ tbsp; Eggs medium 1; Black cherried in syrup (drained weight) 5.3 oz; Butter to taste; Type 00 flour to taste

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306

Calories per serving

Vegetarian

Energy Kcal 306
Carbohydrates g 47.7
of which sugars g 26.3
Protein g 10.5
Fats g 8.1
of which saturated fat g 4.42
Fiber g 1.6
Cholesterol mg 106
Sodium mg 96

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 10
Cost: Average

PRESENTATION

Recipe by
Leyla Farella

So, here's the thing—Southern Italy offers a super delightful blend of flavors with this cocoa cake featuring creamy ricotta and tangy sour cherries. And guess what? It’s all made without butter or oil. In Italian pastry shops, ricotta is like a staple. This ricotta cake really shows off its versatility by using it twice—first in the moist cake batter, and again as a smooth filling. The clever two-step baking process—classic Italian style—keeps the filling right where it should be, creating a soft contrast between layers.

And listen, Southern Italians have seriously mastered the art of transforming simple ingredients like fresh ricotta and amarene (sour cherries) into desserts that feel special. Pretty much. If you’re into sour cherry cake but crave a touch of chocolate, this cake is way way better. The mix of cocoa and cherries gives every bite a rich, tangy flavor. You’ll find this kind of cherry ricotta cake in bakeries around Campania and Sicily, where fresh ricotta is, like, celebrated.

Thing is, it’s perfect for breakfast or a midday snack. The light batter and creamy filling won’t weigh you down. Even without butter or oil, it’s so soft and really really good. Italian dessert traditions—focusing on dairy and fruit rather than heavy frostings—shine here. And you know what? This cocoa cherry cake is ideal when you want something simple yet special. Usually turns out great, even if you're not a baking expert. Enjoy a slice with a cup of coffee anytime, and honestly, you might find yourself wishing you'd made a double batch. With just the right balance of flavors and textures, this cake is sure to become a favorite in your dessert lineup.

INGREDIENTS

306

Calories per serving

Ingredients for the cocoa base (for a 9-inch diameter mold): Type 00 flour 1 ¾ cup (220 g); Cow's milk ricotta cheese 0.88 cup (200 g); Sugar ¾ cup (150 g); Whole milk ½ cup (120 g); Unsweetened cocoa powder 5 tbsp (25 g); Eggs 3 - medium; Baking powder 3 tsp (16 g)

for the ricotta cream: Cow's milk ricotta cheese 1 cup (250 g); Sugar 4 tbsp (50 g); Cornstarch 2 ½ tbsp (20 g); Eggs 1 - medium

for filling: Black cherried in syrup 5.3 oz (150 g) - (drained weight)

for the mold: Butter to taste; Type 00 flour to taste

Preparation

How to prepare Cocoa, Ricotta and Sour Cherry Cake

To make the cocoa, ricotta, and sour cherry cake, first prepare the cocoa base batter: pour the eggs into a large bowl, add the sugar 1, and use an electric mixer to whip until the mixture is fluffy and frothy 2. Add the ricotta 3 and blend it into the mixture with the mixer.

At this point, sift the flour 4, baking powder 5, and unsweetened cocoa 6 into the bowl,

also pour in the milk 7 and continue to mix until the batter is smooth and homogeneous 8. Drain the sour cherries from the syrup 9.

Now butter and flour a 9-inch springform pan 10. Pour half of the cocoa batter into the pan 11 and add 7-8 sour cherries on the surface 12. Bake in a preheated static oven at 350°F for 10 minutes.

In the meantime, prepare the ricotta cream: pour the ricotta into a bowl, add the egg 13, sugar 14, and cornstarch 15,

then mix everything with a spoon 16. After the baking time has elapsed, remove the cake pan from the oven and pour the ricotta cream over the cocoa base 17. Spread it evenly with a spoon, taking care to leave a ¾ inch space around the edge 18.

Insert about twenty sour cherries into the cream 19, then pour the remaining cocoa batter 20 and distribute it evenly 21.

At this point, take a skewer stick, insert it a few inches into the batter, and make small circular movements to create a marbled effect 22. Finally, decorate the surface with the remaining sour cherries 23. Bake again in a preheated static oven at 350°F for 40 minutes. Once baked, remove your cocoa, ricotta, and sour cherry cake from the oven and let it cool before removing from the pan and enjoying it 24!

Storage

The cocoa, ricotta, and sour cherry cake can be stored in the refrigerator for up to 3 days, covered with aluminum foil or plastic wrap. Freezing is not recommended.

Tip

As an alternative to sour cherries, you can choose to add sliced strawberries or pears, or you can omit the fruit and make a delicious marbled cocoa and ricotta cake!

For the translation of some texts, artificial intelligence tools may have been used.