Chocolate Ricotta Wine Cake
This cake is wonderfully moist and not too sweet. We topped it with powdered sugar but a chocolate ganache or buttercream frosting would be delicious as well. What we love most about this recipe (besides the fact that there’s wine in it and it gives you a great excuse to open that bottle) is that no electric mixer is required!
2 cups all-purpose flour, plus about a tablespoon more for dusting pan
½ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 cup sugar
2 large eggs
4 tablespoons unsalted butter melted, plus 1 tablespoon more (unmelted) for greasing pan
1 cup whole fat ricotta
2 tablespoons olive oil
½ cup whole milk
½ cup of Berrycream Rosé
¼ cup coffee
- Preheat oven to 325℉. Grease a 9 x 1.5-inch cake pan (or a 1.5-liter heart-shaped pan)and lightly dust with flour.
- Sift together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl whisk together eggs and sugar vigorously until lighter in color and fluffy (30 seconds to 1 min).
- Add in the butter, ricotta, olive oil, milk, rose, and coffee and whisk until combined.
- Add in dry ingredients slowly and mix well.
- Pour batter into the cake pan. Bake in 325℉ oven for 1 hour.
- Let cool for 5-10 minutes before turning out. Once cooled, add any frosting, chocolate ganache or just powdered sugar!
- Store leftovers in the fridge.