Description
This decadent Chocolate Pistachio Ricotta Cake is a perfect combination of rich chocolate, creamy ricotta, and crunchy pistachios. A moist and flavorful treat that’s sure to impress for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup ricotta cheese
- 1/2 cup shelled pistachios, chopped
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and baking soda.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the ricotta cheese until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped pistachios and chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Notes
- For an extra touch, you can dust the cooled cake with powdered sugar or drizzle it with melted chocolate.
- You can substitute the pistachios with other nuts like almonds or walnuts if you prefer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes