AKA the best little snack cake you’ll ever have.
Ricotta Chocolate Crumble Cake. Because is a cake even a cake without some sort of topping? Whether that topping is whipped fluffy frosting, a super sweet drizzle, a rich dark ganache, a crunchy coarse sugar crust, or in this case, a sweet, crunchy, buttery crumb topping. With chocolate. Friends, if I can crumble something I will…
My copycat Costco Raspberry Crumble Cookies is the most popular recipe on this whole site. My Butterscotch Coconut Crumble Bars? To. Die. For. And how about Chocolate Chunk Banana Muffins with Maple Sugar Streusel? You get the idea. I love a little crumble. Also I’m so hungry now.
Crunch makes everything better. It’s also way easier to make a crumble topping than it is to make frosting. Not that I hate frosting. I eat that stuff straight up on a spoon, but there’s all that making sure the butter is the right temperature, getting showered with icing sugar – which always, always, gets absolutely everywhere no matter how careful you are – getting out the mixer, washing all the dishes, ugh. There’s a reason I taught my daughter to make frosting.
But crumbles? Some melted butter, some sugar, a little flour, and boom. Topping heaven.
Ricotta Chocolate Crumble Cake, the details…
The ricotta gives this cake a rich, moist texture that’s reminiscent of a sour cream coffee cake. The texture is really divine.
Mixing up this cake takes less than 10 minutes and is super easy. You’ll cream together the ricotta with some butter & sugar, add in some eggs and extracts (vanilla AND almond thank you very much) and mix well. Add in a little flour, salt and baking powder, give it a light mix, add in some chocolate chips and it’s time to crumble.
The crumble comes together quickly and is nothing more than sugar, flour and melted butter (hello, microwave). Mix it up and spread it on the cake batter then sprinkle a few more chocolate chips on top because… because it’s chocolate.
Tips, tricks, substitutions
- Ricotta- no need to drain the ricotta for this recipe.
- Extracts – feel free to just omit the almond extract if you’re not into that flavour.
- Chocolate – you can use regular chocolate chips or chocolate chunks if that’s what you have. Or leave the chocolate out entirely and just go for a rich, buttery ricotta coffee cake.
- Topping – if you’re feeling fancy go ahead and dust the cooled cake with a little powdered sugar.
Heck yes you can. All it means is that you’re a better person than me. Go ahead and Google a recipe, or better yet, learn how Queen Ina does it here.
Let me know what you think!
Ricotta Chocolate Crumble Cake
For the cake:
- 1 1/2 cups ricotta
- 1/2 cup butter melted
- 1 cup sugar
- 3 eggs
- 2 tsp vanilla extract
- 3/4 tsp almond extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup mini chocolate chips
For the crumble topping:
- 1/2 cup flour
- 1/4 cup light brown sugar
- 3 Tbsp sugar
- 3 Tbsp butter melted
- 2 Tbsp mini chocolate chips
- In an electric mixer beat the ricotta, butter and sugar until well combined.
- Add in the eggs and extracts and mix well.
- In a separate bowl combine the flour, baking powder and salt and mix well.
- Add the flour mixture into the ricotta mixture and mix until just combined.
- Fold in the mini chocolate chips.
- Pour the batter into a greased or lined 8”x8” baking pan.
- To make the crumble, add all the topping ingredients – except the chocolate chips to a bowl and mix until it forms a crumbly texture.
- Sprinkle evenly over the cake batter.
- Sprinkle the 2 Tbsp mini chocolate chips on top of the crumble topping.
- Bake at 350 for 50-60 minutes.
If you like this Ricotta Chocolate Crumble Cake Recipe please go try my Recipe for Double Chocolate Mochi Brownies. They’re always a big hit.