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Photo of Chocolate ricotta cake by WW

Chocolate ricotta cake

Total Time
1 hr
15 min
45 min
Chocolate lovers will delight in this velvety one bowl wonder cake. Easily whipped up its wonderful balance of sweet and smooth is definitely something to savour


Reduced-fat ricotta cheese

200 g


2 medium

Low fat chocolate mousse

4 tub(s)

White self-raising flour

1 cup(s), (150g)

Cocoa powder

55 g, (1/4 cup)

Caster sugar

¼ cup(s), (55g)

Skim milk

½ cup(s), (125ml)

Icing sugar

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180˚C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper. Place ricotta and eggs in a food processor and process until smooth. Add Chocolate Mousse and pulse until combined.
  2. Sift flour and cocoa into a large bowl. Stir in sugar. Fold ricotta mixture and milk, alternately, into flour mixture. Spoon mixture into prepared tin. Bake for 45–50 minutes or until cooked when tested with a skewer. Cool cake in tin for 5 minutes before turning out onto a wire rack to cool (centre will dip slightly on cooling). Slide cake onto a serving plate and dust with icing sugar to serve.


TIP: Fresh ricotta cheese is sold at the deli counter of most supermarkets and is best for baking. The smooth ricotta sold in tubs is better for spreading and making sauces.