This Italian chocolate fig cake with ricotta combines fresh ripe figs, cocoa, creamy ricotta, and a splash of Marsala wine in a rich, wonderfully moist cake.
Fresh figs are folded into the batter, where they become soft and jammy as the cake bakes, while more figs are arranged on top together with sliced almonds. The cocoa gives the cake a warm chocolate flavor that pairs beautifully with the sweet figs., while the ricotta keeps the crumb tender and moist without making it heavy.
Despite its rich texture and beautiful appearance, this chocolate fig cake is very easy to make. You don't need a mixer or any special equipment—just a whisk, two bowls, and a few simple steps.
It's especially delicious in late summer and early fall, when fresh figs are at their best. Serve it for breakfast or an afternoon snack, or as an easy seasonal dessert after dinner.
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Why This Recipe Works
This chocolate fig cake with ricotta gets its wonderfully moist and tender texture from a combination of ricotta, oil, and fresh figs.
The figs are used in two ways: chopped into the batter, where they become soft and jammy as the cake bakes, and sliced on top for extra flavor and a beautiful finish.
Cocoa balances the natural sweetness of the figs, while Marsala adds a subtle aromatic note. A final layer of sliced almonds brings a light crunch that contrasts beautifully with the soft cake.
Ingredients
Prep Time: 15 Min | Cook Time: 45 Min | Servings: 6
For a 20 cm (8 inch) non-stick springform pan
- 300 g (about 10 oz) fresh figs
- 280 g (2 ¼ cups) 00 flour or all-purpose flour
- 20 g (¼ cup) unsweetened cocoa powder
- 2 large eggs
- 130 g (⅔ cup) granulated sugar
- 8 g (2 teaspoons) baking powder
- 70 g (⅓ cup) canola oil
- 250 g (about 9 oz) fresh ricotta cheese
- 50 ml (about 3 tablespoons) Marsala wine
- a pinch of salt
- 10 g (about 2 tablespoons) sliced almonds
How to Make Chocolate Fig Cake with Ricotta
Step 1) - Preheat the oven to 180°C (350°F). In a medium bowl, combine the flour, sugar, unsweetened cocoa powder, baking powder, and a pinch of salt. Whisk until evenly combined, then set aside.
Step 2) - In a large bowl, combine the eggs, canola oil, well-drained ricotta, and Marsala wine.
Whisk for a few minutes, until the mixture is creamy and well combined. The ricotta does not need to become perfectly smooth, but there should be no large lumps.
Step 3) - Rinse the figs gently under cold water and pat them dry with paper towels.
Choose ripe but still firm figs, so they hold their shape during baking. Cut most of them into small pieces and set aside three whole figs for the topping.
There is no need to peel the figs. Their skin is edible and adds flavor and texture. If you are using very large figs with particularly thick skin, however, you can peel them if you prefer.
Step 4) - Make the Batter. Gradually add the dry ingredients to the ricotta mixture, whisking as you go.
As the batter thickens, switch to a spoon or spatula and mix just until everything is evenly combined. The batter should be thick but soft.
Step 5) - Gently fold the chopped figs into the batter, distributing them evenly without crushing them too much.
Line an 8-inch (20 cm) springform pan with parchment paper. Pour in the batter and spread it evenly with the back of a spoon or a spatula.
Step 6) - Decorate the cake. Slice the three reserved figs and arrange them over the surface of the cake.
Sprinkle the sliced almonds evenly over the top. They will toast lightly in the oven and add a pleasant crunch.
Step 7) - Bake the cake for about 45 minutes. Check the center with a toothpick: it should come out without wet batter attached. A few moist crumbs are perfectly fine, since this cake is naturally very moist because of the ricotta and fresh figs.
If necessary, bake for another 5 minutes and check again.
Let the cake cool completely in the pan before carefully removing it.
Tips for the Best Chocolate Fig Cake with Ricotta
- Choose ripe but firm figs: Use fresh figs that are ripe and sweet but still firm enough to hold their shape. Very soft figs can release too much moisture into the batter. There is no need to peel them unless the skin is particularly thick.
- Drain the ricotta well: If your ricotta is very wet, let it drain in a fine-mesh sieve before adding it to the batter. Excess liquid can make the cake too wet in the center.
- Do not overmix the batter: Once you add the dry ingredients, mix only until everything is combined. This helps keep the crumb soft and tender.
- Expect a naturally moist texture: Thanks to the ricotta and fresh figs, this cake stays very moist inside. When checking for doneness, the toothpick may have a few moist crumbs attached, but it should not come out with wet batter.
Variations and substitutions
Butter Instead of Oil - For a richer, more buttery flavor, you can replace the canola oil with the same amount of melted unsalted butter. The cake will be slightly denser and a little less moist than the version made with oil, but still soft and tender. Let the melted butter cool slightly before adding it to the other wet ingredients.
Other Neutral Oils - Canola oil can be replaced with another neutral-flavored oil, such as sunflower or grapeseed oil, using the same amount. Avoid strongly flavored oils, as they can overpower the delicate sweetness of the figs and the cocoa.
Different Nuts for the Topping - Instead of sliced almonds, try chopped hazelnuts or a mixture of hazelnuts and almonds. Hazelnuts pair especially well with cocoa and fresh figs and give the cake a slightly more pronounced nutty flavor.
Honey - For an extra touch of sweetness, you can also drizzle a little honey over the cake just before serving.
Marsala Substitute: Marsala gives the cake a subtle aromatic flavor, but if you prefer not to use alcohol, replace it with the same amount of milk. This keeps the batter at the right consistency.
How to Store Chocolate Fig Cake with Ricotta
Chocolate Fig Cake with Ricotta is best stored in the refrigerator because it contains both fresh ricotta and figs.
Once the cake has cooled completely, cover it well or place it in an airtight container and refrigerate for up to 3 days. For the best texture and flavor, let it sit at room temperature for about 20 to 30 minutes before serving.
If you are serving the cake the same day you make it, you can keep it at room temperature for a short time, covered with a cake dome or food-safe wrap. Avoid leaving it out for extended periods, especially in warm weather.
More Recipes with Fresh Figs
- Fresh Fig Cake Recipe
- Fig and Ricotta Tart
- Ricotta and Fresh Fig Dessert Cups
- Fig Gelato Recipe
- Fresh Fig Risotto Recipe
Recipe Card
Italian Chocolate Fig Cake with Ricotta
Ingredients
- 300 g fresh figs - about 10 oz
- 280 g 00 flour or all-purpose flour - 2 ¼ cups
- 20 g unsweetened cocoa powder - ¼ cup
- 2 large eggs
- 130 g granulated sugar - ⅔ cup
- 8 g baking powder - 2 teaspoons
- 70 g canola oil - ⅓ cup
- 250 g fresh ricotta cheese - about 9 oz
- 50 ml Marsala wine - about 3 tablespoons
- 1 pinch fine salt
- 10 g sliced almonds - about 2 tablespoons
Instructions
- Preheat the oven to 180°C (350°F). In a medium bowl, combine the flour, sugar, unsweetened cocoa powder, baking powder, and a pinch of salt. Whisk until evenly combined, then set aside.
- In a large bowl, combine the eggs, canola oil, well-drained ricotta, and Marsala wine.Whisk for a few minutes, until the mixture is creamy and well combined. The ricotta does not need to become perfectly smooth, but there should be no large lumps.
- Rinse the figs gently under cold water and pat them dry with paper towels.Choose ripe but still firm figs, so they hold their shape during baking. Cut most of them into small pieces and set aside three whole figs for the topping.There is no need to peel the figs. Their skin is edible and adds flavor and texture. If you are using very large figs with particularly thick skin, however, you can peel them if you prefer.
- Make the Batter. Gradually add the dry ingredients to the ricotta mixture, whisking as you go.As the batter thickens, switch to a spoon or spatula and mix just until everything is evenly combined. The batter should be thick but soft.
- Gently fold the chopped figs into the batter, distributing them evenly without crushing them too much.
- Line an 8-inch (20 cm) springform pan with parchment paper. Pour in the batter and spread it evenly with the back of a spoon or a spatula.
- Decorate the cake. Slice the three reserved figs and arrange them over the surface of the cake.Sprinkle the sliced almonds evenly over the top. They will toast lightly in the oven and add a pleasant crunch.
- Bake the cake for about 45 minutes. Check the center with a toothpick: it should come out without wet batter attached. A few moist crumbs are perfectly fine, since this cake is naturally very moist because of the ricotta and fresh figs.If necessary, bake for another 5 minutes and check again.
- Let the cake cool completely in the pan before carefully removing it.
Marilyn Flinn says
I haven't made this yet, but I wanted to thank you two for sharing all these recipes. I have a fig tree here in Charlottesville, Virginia in the U.S. and am always looking for recipes to use the bounty from my tree! I've given away many bags filled with 50-60 figs and still always have many many figs to use. And this year I will have a THIRD picking in another month - we had plenty of rain in the Spring and the fig tree really LOVED that! Again, thank you both so very much for sharing your expertise. I really enjoy each email I receive from your kitchen!!
Barbara Felicità Lucchini says
Thank you so much Marilyn for your kind words! We are so happy to hear that you enjoy our recipes and emails. I truly love figs, but unfortunately here in the north of Italy (we live in Milan) fig trees are quite rare and don’t produce much fruit. Most of the figs we find at the market come from the south of Italy, from regions like Puglia or Calabria, where between August and September fig trees are full of sweet, delicious fruit. In those regions, fig trees grow naturally in the countryside, and it’s very common to stop along the road to pick some. You are very lucky to have such a generous tree in your garden!