Add them gradually to the egg mixture.
Fold or mix on low speed until the batter is smooth and no dry streaks remain.
Avoid overmixing.
Step 6 – Transfer to the Pan
Pour the cocoa batter into the prepared cake pan.
Smooth the surface gently with a spatula.
How to Create the Ricotta Grid
Pipe the ricotta cream over the top of the uncooked chocolate batter.
First pipe several straight lines in one direction, spacing them evenly.
Then pipe another set of lines perpendicular to the first, creating a checkerboard or diamond-like grid.
Make the lines fairly thick so they remain visible during baking.
As the cake rises, the cocoa batter will puff up around the ricotta, creating the signature soft quilted appearance.
Bake the Cake
Bake at 350°F (180°C) for approximately 30–35 minutes.
The cake is done when:
- the cocoa areas look set,
- the center springs back lightly,
- the ricotta looks set but still creamy,
- and a toothpick inserted into a chocolate section comes out with a few moist crumbs.
Avoid testing directly through a ricotta line because the creamy topping can make the toothpick look wetter.
Let the cake cool in the pan for about 10–15 minutes, then transfer to a rack to cool completely.
The Secret to the Classic Piumino Effect
The visual effect comes from the difference between the two mixtures.
The chocolate cake batter expands significantly as it bakes, while the ricotta mixture remains denser.
As the cocoa batter rises around the piped ricotta lines, the cream settles slightly into the surface and creates that characteristic padded or quilted pattern.
For the strongest effect, the ricotta must not be overly runny and the cake batter should be properly aerated.
Delicious Variations
Orange Chocolate Piumino Cake
Add 1 tablespoon finely grated orange zest to the cake batter.
Chocolate and orange work beautifully with ricotta.
Chocolate Chip Ricotta
Fold mini chocolate chips into the ricotta mixture.
Coffee Cocoa Cake
Add 1 teaspoon instant espresso powder to the cocoa batter for a deeper chocolate flavor.
Lemon Ricotta
Add lemon zest to the ricotta cream for a fresher contrast.
Extra Chocolate
Fold ½ cup mini chocolate chips into the chocolate batter.
Frequently Asked Questions
What Does “Piumino Cake” Mean?
“Piumino” means something like a padded quilt or duvet in Italian.
The name refers to the cake's distinctive quilted surface.
Can I Use All-Purpose Flour Instead of 00 Flour?
Yes.
Use the same weight: 180g all-purpose flour.
Why Did My Ricotta Sink?
The ricotta may have been too wet or the lines may have been piped too thinly.
Drain wet ricotta and pipe a generous grid.
Can I Make This Cake Ahead?
Yes.
It is excellent made one day ahead and refrigerated.
Bring it closer to room temperature before serving for a softer crumb.
Can I Use Mascarpone?
You can, but the texture will be richer and denser.
Ricotta gives the classic lighter result.
Storage
Because the cake contains a baked ricotta topping, store leftovers in the refrigerator.
Keep covered and refrigerate for up to 3–4 days.
For the best texture, let a slice sit at room temperature for about 15–20 minutes before serving.
The cake can also be frozen in individual slices for up to 1 month.
Piumino Cake with Cocoa and Ricotta Recipe Card
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Yield: 8–10 servings
Pan: 24cm / 9½-inch round cake pan
Oven: 350°F (180°C), conventional/static
Ricotta Cream
- 250g ricotta
- 50g granulated sugar
- 1 large egg
- 1 teaspoon vanilla
Cocoa Base
- 3 large eggs
- 130g granulated sugar
- 70ml vegetable oil
- 80ml whole milk
- 40g unsweetened cocoa powder
- 180g 00 flour or all-purpose flour
- 12g baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (180°C).
- Grease and flour a 24cm cake pan.
- Mix ricotta, sugar, egg, and vanilla until smooth.
- Transfer the ricotta cream to a piping bag.
- Beat eggs, sugar, and salt until pale and frothy.
- Add milk and oil and mix gently.
- Sift in flour, cocoa, and baking powder.
- Mix only until smooth.
- Pour the batter into the prepared pan.
- Pipe the ricotta cream over the top in a thick grid pattern.
- Bake for 30–35 minutes.
- Cool for 10–15 minutes in the pan, then transfer to a rack.
- Serve completely cooled or slightly chilled.
Notes
- Use whole-milk ricotta for the best creamy texture.
- Drain ricotta if it is very wet.
- Beat the eggs and sugar well for a lighter cake.
- Do not overmix after adding the flour.
- Pipe thick ricotta lines so the grid remains visible.
- Test doneness in the chocolate section, not directly through the ricotta.
- Do not overbake; the cake should stay soft and tender.