Description
This decadent Chocolate Pistachio Ricotta Cake combines the rich flavors of cocoa, creamy ricotta cheese, and crunchy pistachios, with chocolate chips for an extra layer of indulgence. It’s a moist, fluffy cake that’s perfect for any occasion, blending sweet and nutty flavors in every bite.
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 your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, and baking soda. Set aside.
- In a separate bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the ricotta cheese.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chopped pistachios and chocolate chips.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before serving. Enjoy!
Notes
- For an extra treat, serve this cake with a dusting of powdered sugar or a dollop of whipped cream.
- You can substitute the pistachios with other nuts, like almonds or walnuts, if you prefer.
- Make sure to allow the cake to cool completely before slicing to avoid it being too soft.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes