Wine and Cooking: ricotta and cocoa Bundt cake

The Bundt cake is a traditional ring-shaped dessert, which was born in 1966, when the american housewife Ella Elfrich won the second place at the Bake-Off competition with the Tunnel of Fudge Cake. Since then, this cake spices up our houses and conquers our hearts.

The ricotta and cocoa Bundt cake by Chef Eleonora Corvasce of Il Cantuccio di Romeo is a soft and delicious cuddle to enjoy both at breakfast and after dinner, to enjoy a moment of absolute sweetness.

Two suggestions:

1. to make it even more delicious and irresistible, spread on your slice a thin layer of jam or dark chocolate cream;

2. the Sommelier Mario Sinisi recommends to accompany the Bundt cake with our Moscatello Selvatico Vendemmia Tardiva Puglia IGP, that will exalt every note of the dessert.

Let’s get to work!


  • Flour 00 for cakes – 375 g
  • Bitter cocoa powder – 60 g
  • Cow’s milk ricotta – 375 g
  • Light brown sugar – 225 g
  • Milk – 45 ml
  • Apricot jam – 150 g
  • Sunflower seed oil – 220 ml
  • Eggs at room temperature – 150 g
  • Baking powder – 24 g
  • Seeds of 1 vanilla berry


Preheat the oven to 180 ºC in static mode; sprinkle the mould with the peeling spray and,

with a brush, make sure it penetrates into every crack.

With the help of the stand mixer, whisk the ricotta with the brown sugar until you obtain a homogeneous mixture. At this point, add the eggs, one at a time, the apricots jam, milk and oil. Mix well to make everything as homogeneous as possible. Sift the flour with cocoa and yeast and add the powders to the ricotta mixture, one tablespoon at a time. Mix well until the mixture is homogeneous; pour it into the mold and bake.

Cook for 50-55 minutes.

Before removing the Bundt cake from the oven, verify the cooking by making the toothpick test: if you insert it up to the heart and it comes out clean, then the cake is ready.

Remove from the oven and let cool for 15 minutes before removing the cake from the mould.

Your delight is ready to be enjoyed together with an excellent glass of Crifo wine!