Name: Chocolate Sicilian Love Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3/4 cup hot water or hot brewed coffee; 1/2 cup unsweetened cocoa powder; 2 large eggs; 3/4 cup whole milk; 24 oz ricotta cheese; 1 tsp vanilla extract (optional); 1/4–1/2 cup sugar (optional); 1/3 cup chocolate chips or chopped dark chocolate (optional); Zest of an orange (optional); Toasted almonds or pistachios (optional)

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Last updated on January 22, 2026

A Cozy Start

Have you ever craved something chocolatey that also felt like a warm hug from the inside? I remember a rainy afternoon when I improvised this cake because I wanted chocolate but also something tender and not-too-sweet — it turned into an instant favorite. If you’re a beginner wondering whether ricotta belongs in a cake, you’re not alone; the texture can feel unfamiliar at first, but I promise this recipe is forgiving and stress-free. If you’re curious about other easy ricotta-friendly treats, this collection of gluten-free cupcake recipes is a great place to peek.

A Quick Look at This Chocolate Sicilian Love Cake Recipe

This Chocolate Sicilian Love Cake relies on two main stars: creamy ricotta and unsweetened cocoa powder, giving it a dense, comforting texture with deep chocolate flavor. It’s a win for convenience — you mix a small number of ingredients and bake it in a single pan, so cleanup is easy. The recipe’s comfort factor is high: it’s moist, slightly custardy in the middle, and not too sweet, which makes it a lovely after-dinner treat or a cozy afternoon indulgence. Perfect for home cooks and beginners because the steps are straightforward and forgiving, this cake invites a few simple tweaks depending on what you have in the kitchen. Keep reading — I’ll walk you through everything from ingredients to serving ideas so you can bake it with confidence.

Ingredients You’ll Need for Chocolate Sicilian Love Cake

Below I’ve expanded each ingredient from the short list into a full pantry-ready version, plus some ideas for extras and time-savers. Everything here is simple and easy to find.

Essentials

3/4 cup hot water or hot brewed coffee: Hot water helps bloom the cocoa for an intense chocolate flavor; coffee will deepen the chocolate taste if you want a richer profile.
1/2 cup unsweetened cocoa powder: Use good-quality unsweetened cocoa, sifted if lumpy, for the best texture and flavor.
2 large eggs: They provide structure and a little lift. Room temperature eggs mix more smoothly with the ricotta.
3/4 cup milk: Whole milk gives the creamiest result; low-fat works too, but the cake will be slightly less rich.
24 oz ricotta cheese: This is the cake’s heart — it brings moisture and a creamy, slightly tangy finish. Whole-milk ricotta is ideal for the best texture.
Optional for finishing: Whipped cream or lightly sweetened whipped ricotta to top the cake.

Optional add-ons

1 tsp vanilla extract: A splash of vanilla brightens the chocolate and ricotta flavors.
1/4–1/2 cup sugar: The base recipe as written focuses on the chocolate-ricotta texture; if you prefer a sweeter cake, stir in sugar to taste (I’ll note amounts in the steps).
Chocolate chips or chopped dark chocolate: Fold 1/3 cup into the batter for pockets of melty chocolate.
Zest of an orange: A touch of citrus adds a lovely Sicilian-inspired brightness.
Toasted almonds or pistachios: Sprinkle on top after baking for crunch and color.

Substitutions and shortcuts

Ricotta substitute: If you can’t get ricotta, try well-drained cottage cheese processed in a blender until smooth, or cream cheese thinned slightly with milk (though flavor will differ).
Milk alternatives: Use plant milk (almond, oat) in the same amount if you prefer dairy-free; texture will be a touch lighter.
Cocoa swap: If you only have Dutch-process cocoa, it will work but the flavor will be a little smoother and less acidic; adjusting the coffee choice can balance that.
Speed shortcut: If you want to skip sifting and fancy steps, whisk the dry cocoa with a little hot liquid until smooth and then combine — the cake will still shine.
Make-ahead: Bake the cake, cool it completely, then wrap and refrigerate. It actually tastes better the next day when flavors have rounded.

If you enjoy chocolate-ricotta desserts, you might also like this creamy no-bake hot chocolate cheesecake I came across for inspiration — it’s a nice contrast in textures.

How to Make Chocolate Sicilian Love Cake Step-by-Step

I’ll walk you through each step like I’m standing next to you in the kitchen. This is a forgiving cake, so take your time and enjoy the process.

Preheat and prepare
- Preheat your oven to 350°F (175°C). I like to give the oven at least 10–15 minutes to come fully up to temperature so the cake bakes evenly.
- Grease a 9-inch cake pan (springform or a regular round pan both work). If you’re worried about sticking, line the bottom with parchment and lightly butter or spray the sides. That makes removing the cake much easier and preserves the edges.
Bloom the cocoa
- Place 1/2 cup unsweetened cocoa powder in a medium bowl.
- Pour 3/4 cup hot water or hot brewed coffee over the cocoa. Hot liquid helps the cocoa “bloom,” releasing aroma and color for a deep chocolate base.
- Whisk until smooth and glossy with no dry lumps. The mixture will be thin — that’s okay. Set it aside to cool slightly while you work on the ricotta mixture.
Make the ricotta base
- In a large mixing bowl, add 24 oz ricotta cheese. If your ricotta is very watery, drain it in a sieve lined with cheesecloth for 10–15 minutes before using; you want it creamy but not runny.
- Add 2 large eggs, one at a time, whisking after each until evenly combined. This helps incorporate air gently.
- Pour in 3/4 cup milk and whisk until the mixture is smooth and creamy. If you’re using vanilla extract or sugar, add them now: 1 tsp vanilla and 1/3–1/2 cup sugar for a moderately sweet cake. Taste the batter (a prudent lick!) to check sweetness; ricotta is mild, so you might want a bit more sugar if you like it sweeter.
Combine the chocolate and ricotta mixtures
- Gradually pour the cocoa mixture into the ricotta bowl while stirring gently. I use a rubber spatula and fold slowly so the batter stays smooth. The mixture will be thick but pourable.
- If you’re adding chocolate chips, orange zest, or nuts, fold them in gently now. Don’t overmix — stop when everything is evenly distributed.
Transfer and smooth
- Pour the batter into your prepared 9-inch pan. Tap the pan lightly on the counter to settle the batter and release large air bubbles.
- Smooth the top with a spatula if needed. If you like, scatter a few extra chocolate chips or a light sprinkle of crushed nuts on the surface for a pretty finish.
Bake
- Place the pan in the center of the preheated oven. Bake for 30–35 minutes. Start checking at 28–30 minutes because ovens vary.
- To test doneness, insert a toothpick into the center. It should come out mostly clean or with a few moist crumbs — you don’t want wet batter. This cake has a custardy texture; slight moisture is fine.
- If the top is browning too quickly but the center still seems underdone, loosely tent a piece of foil over the cake for the remaining baking time.
Cool and finish
- Remove the cake from the oven and let it cool in the pan for 15–20 minutes. Then run a knife around the edge and transfer it to a cooling rack.
- Cool completely before slicing for cleaner pieces; but I won’t judge if you sneak a warm slice with whipped cream. For a classic finish, dust with powdered sugar or spread lightly sweetened whipped cream or whipped ricotta over the top.
- Store leftovers covered in the refrigerator for up to 4–5 days. Bring slices to room temperature before serving if you prefer the flavors to open up.

Tips for timing and texture

Room temperature ingredients (eggs, milk, ricotta) mix together more evenly and help avoid curdling.
If your ricotta is very coarse, pulse it a few times in a food processor for a silkier batter.
This cake is forgiving: if the batter seems a touch runny, it’s likely fine — it will set into a dense, tender cake as it bakes.

Common Mistakes to Avoid

Even simple cakes can go sideways if you don’t watch a few common pitfalls. Below are the mistakes I see most and how to avoid them.

Mistake 1: Using watery ricotta

If your ricotta is very watery, the batter will be thinner than it should and the cake can become dense or gummy. To avoid this, drain ricotta in a fine mesh sieve or line it with cheesecloth for 10–15 minutes. If you already mixed watery ricotta into the batter, you can add a tablespoon of flour or cornstarch to help bind, but draining first is the best fix.

Mistake 2: Overbaking or underbaking

Because this cake is slightly custardy, it’s easy to misread doneness. Overbaking makes the cake dry; underbaking leaves it too loose. Start checking at 28 minutes and use the toothpick test — a few moist crumbs is perfect. Also, when the top is browning too much before the center is done, tent with foil.

Mistake 3: Skipping the cocoa bloom

Adding cocoa straight into cold liquids or dry batter without blooming can leave the chocolate flavor flat. Blooming cocoa in hot water or coffee releases its full aroma and makes a richer cake. It takes only a minute and makes a noticeable difference.

Serving Suggestions for Chocolate Sicilian Love Cake

This cake plays well with a variety of accompaniments — from a simple dollop of cream to more elaborate pairings. Here are three serving ideas I reach for again and again.

Whipped cream and fresh berries

A generous spoonful of lightly sweetened whipped cream and a scattering of raspberries or strawberries on the side brightens the chocolate and adds a fresh contrast to the ricotta’s creaminess. For a twist, fold a little lemon zest into the cream for brightness.

Espresso, coffee, or spiced tea pairing

Because the cake isn’t cloyingly sweet, it pairs perfectly with a bold espresso or a mug of spiced chai. I like to serve thin slices so guests can enjoy coffee with each bite. For a cozy brunch, offer a small pot of coffee alongside.

Make it into a layered dessert

Slice the cake horizontally (if it’s sturdy enough) and layer with mascarpone or whipped ricotta, fresh fruit, and a drizzle of chocolate sauce to make a rustic trifle. This is a fun way to stretch a single cake into a dessert for a crowd, and it looks impressive with minimal effort.

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Conclusion

I love how this Chocolate Sicilian Love Cake manages to feel both simple and slightly special — it’s easier than it looks, customizable to your taste, and perfect for beginners who want a comforting, chocolate-forward dessert. If you want another take on this style of cake, I like this version called Chocolate Italian Love Cake – Savor the Best, which offers a slightly different regional twist you might enjoy. Give this recipe a try this weekend, then tell me how you tweaked it — I’m always excited to hear your variations and favorite pairings.

FAQs About Chocolate Sicilian Love Cake

Q1: Can I make Chocolate Sicilian Love Cake ahead of time?
A1: Yes — you can bake the cake a day ahead, cool it completely, and store it covered in the refrigerator. It often tastes even better after the flavors settle. Bring to room temperature before serving for the best texture.

Q2: Can I freeze Chocolate Sicilian Love Cake?
A2: You can freeze slices wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving. I don’t recommend freezing the cake with fresh whipped cream on top.

Q3: Is Chocolate Sicilian Love Cake suitable for kids?
A3: Absolutely. The recipe contains no alcohol or strong spices, and its gentle sweetness makes it kid-friendly. If serving to young children, consider dialing down any added coffee flavor and keep the sugar moderate.

Q4: Can I use part-skim ricotta in Chocolate Sicilian Love Cake?
A4: Yes — part-skim ricotta will work fine. The cake will be slightly less rich than if you use whole-milk ricotta, but still tender and delicious. If you prefer richness while using part-skim, add a tablespoon of butter melted into the batter.

Q5: How do I make Chocolate Sicilian Love Cake gluten-free?
A5: The base recipe as shared is naturally gluten-free if you avoid adding wheat-based thickeners or crusts. If you choose to add a crumb topping or convert it into a layered dessert, use gluten-free cookies or gluten-free all-purpose flour if a flour component is necessary.

Chocolate Sicilian Love Cake

A Cozy Start

A Quick Look at This Chocolate Sicilian Love Cake Recipe