Chocolate Almond Ricotta Dump Cake
This Chocolate Almond Ricotta Dump Cake is a rich, fudgy delight with a hint of nutty almond and creamy ricotta that makes it irresistible. It’s the kind of cake that whispers “I’m fancy,” but in reality, it’s as easy as dump, spread, and bake.
Equipment
- 1 9" x 13" baking dish or pan
- 1 medium mixing bowl
Ingredients
- 1 box chocolate cake mix
- 1 cup ricotta cheese whole milk preferred
- 1 cup sour cream
- ½ cup milk
- ½ cup sliced almonds plus more for garnish
- ½ cup mini chocolate chips
- ½ cup sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 stick (1/2 cup) unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a medium bowl, whisk together ricotta, sour cream, milk, sugar, eggs, almond extract, and vanilla extract until smooth.
- Pour chocolate cake mix evenly into the baking dish (dry, don’t mix yet).
- Spoon the ricotta mixture evenly over the cake mix.
- Sprinkle with sliced almonds and mini chocolate chips.
- Drizzle melted butter evenly over the top.
- Bake for 40–45 minutes, until the top is set and slightly crackled.
- Cool for 15 minutes before slicing. Serve warm or at room temp.
Notes
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Nutrition
Calories: 365kcalCarbohydrates: 42gProtein: 7gFat: 19gSaturated Fat: 9gCholesterol: 65mgSodium: 360mgFiber: 2gSugar: 27g
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