Easy Chocolate Cake with Ricotta Cheese Filling

Indulge in the rich flavors of this chocolate cake layered with creamy ricotta cheese filling and garnished with a silky smooth ganache frosting. The perfect flourless cake to help you celebrate any festive occasion! 

Are you ready to sink your fork into layers of a moist, cocoa-packed cake that practically melts in your mouth? But wait, there’s more!

What would you say if I told you this is a gluten-free cake?

It’s true!

Three layers of flourless chocolate cake brushed with rum syrup, with two layers of a creamy ricotta cheese filling studded with mini chocolate chips. Like these black bottom cupcakes, every bite has a little surprise.

And let’s not forget about the thick chocolate ganache frosting – silky, glossy, and oh-so-delicious. You might recognize this easy ganache recipe from another favorite dessert of mine, chocolate banana cake.

After making this cake for almost twenty-five years, I can tell you it is a true crowd-pleaser that never disappoints.

Whether you’re celebrating a special occasion like Valentine’s Day or looking for a great dessert to finish a meal, this flourless chocolate layer cake will be a success!

Jump to:

• How to make chocolate cake
• How to assemble
• Tips
• FAQ
• Easy chocolate dessert recipes
• Recipe inspiration
• Ricotta cheese desserts
• Recipe

How to make chocolate cake

Although there are four parts, the recipe comes together rather quickly. 

Make the batter: Let’s begin by lining a 15 x 10-inch jelly-roll pan with parchment paper. Set it aside for now. Preheat oven to 350°F (180°C).

• Separate the 6 eggs, placing the egg whites in the bowl of your stand mixer and the egg yolks in a separate bowl.
• Using the whisk attachment, beat the egg whites until soft peaks form.
• Meanwhile, combine the vanilla extract (1 teaspoon) with the egg yolks and set aside.
• In another bowl, whisk together the cocoa powder (⅓ cup) and granulated sugar (⅓ cup), then set aside.
• Once the egg whites have reached soft peaks, gradually add the sugar (⅓ cup) and continue whisking until stiff and glossy.
• Add the cocoa/sugar mixture to the egg yolks and mix until well combined, resulting in a stiff batter.

• Fold about a cup of the whipped egg whites into the batter, gently mixing until the batter becomes lighter in texture.
• Slowly incorporate the rest of the egg whites by folding gently. 

• Spread the batter in the prepared jelly roll pan and bake in the oven for about 20 minutes or until it springs back when the top is gently pressed.
• While the cake is baking, let’s prepare the rum syrup and the ricotta filling.

Make the Rum Syrup: In a small saucepan, whisk ⅓ cup of sugar with ¼ cup of water. Bring the solution to a boil while stirring to dissolve the sugar, boil for about 1 minute, remove from heat, and stir in the rum (2 tablespoons).  Set aside to cool to room temperature.

Prepare the Ricotta Cheese Filling:

• Place the drained ricotta (400 grams) in a mixing bowl and whisk for a few minutes.
• Add the light cream (2 tablespoons) and the sugar (2 tablespoons) and whisk until smooth and creamy.
• Fold in the ⅓ cup of mini chocolate chips until evenly distributed.
• Set aside.

Make the Chocolate Ganache Frosting:

• Place 8 ounces of chocolate (semi-sweet or bittersweet) in a heatproof bowl.
• Heat ¾ cup of heavy whipping cream with 1 tablespoon of butter in a small saucepan over medium heat until it begins to boil.
• Pour the hot cream mixture over the chocolate and let it sit for a minute to soften it.
• Gently whisk the mixture until smooth and glossy. Then, just let it cool to room temperature, stirring occasionally to get the right consistency. 

How to assemble

• Once the cake is removed from the oven and has cooled down in the sheet pan for about 5 minutes, loosen the sides, and invert on a clean tea towel sprinkled with icing sugar.
• Remove the parchment paper by gently pulling it back.
• Once the cake is at room temperature, cut into thirds.
• Place one of the thirds on your serving platter, and brush the top with the rum syrup over the entire surface.

• Spread ½ of the ricotta cheese filling on this bottom layer. Place the second cake layer on top and brush it with the rum syrup.
• Spread the rest of the ricotta filling.
• Finally, place the third cake layer over the ricotta filling and, brush with the rum syrup.

• Whisk the chocolate ganache one final time and spread over the entire surface and sides. If desired, garnish it with a sprinkle of grated chocolate because why not?
• Chill the cake for at least an hour before serving to allow the flavors to meld together. It can be made 24 hours in advance.

Tips

• Drain the ricotta. You risk getting a wet mixture that will “leak” if the ricotta has too much moisture.
• Allow the cake to come to room temperature after it is baked. Since the ricotta cheese filling and the chocolate ganache are heat-sensitive, do not start assembling until the cake is at room temperature.
• Rum syrup: Cool to room temperature before brushing on the individual layers.
• Troubleshooting the ganache: If the chocolate ganache is not firming up as desired, try placing it in the refrigerator for about 3 minutes. This brief chilling period can help it set and reach the desired consistency.

FAQ

Easy chocolate dessert recipes

Enjoy these easy-to-make chocolate dessert recipes any time of the year! 

Recipe inspiration

I once subscribed to a Food Magazine called Homemakers, which feels like a lifetime ago.

This recipe’s “cake part” is adapted from this magazine’s Jan/Feb 1999 issue. The original recipe featured a whipped cream filling, but I opted to swap it out for a ricotta-based filling inspired by the flavors of traditional cannoli. Sometimes I even use my favorite cannoli dip recipe to spread between the layers.

Through the years, this cake has become a cherished favorite in my household, beloved by family and friends.

And now, I’m thrilled to share it with you. Enjoy! 

Just for you! A printable baking checklist to help you keep track of all your baking needs.

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★★★★★ If you have made this flourless chocolate layer cake, I would love to hear about it in the comments below and be sure to rate the recipe!

Ricotta cheese desserts

Recipe

I originally published this post on February 14, 2016, and republished it on April 14, 2019, and again on February 12, 2024 with updated content. Thanks for watching and sharing!