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Fudge Ribbon Cake



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1 cup Wisconsin Ricotta cheese (about 4 oz.)
2 1/4 cups sugar, divided
3 eggs, divided
1 1/3 cups 2 tbsp. milk, divided
1 tbsp. cornstarch
1 1/2 tsp. vanilla, divided
2 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 cup butter, divided
4 oz. unsweetened chocolate, melted and cooled
6 oz. semisweet chocolate chips
2 tbsp. light corn syrup


  1. 1
    Grease and flour 12 cup bundt pan or bottom of 13"x9" pan. In a small bowl, combine all ribbon layer ingredients such as ricotta cheese, 1/4 cup sugar, 1 egg, 2 tbsp. milk, 1 tbsp. cornstarch and 1/2 tsp. vanilla; beat until smooth and creamy. Set aside. In a large bowl, combine dry ingredients for cake such as 2 cups flour, 2 cups sugar, 1 tsp. baking powder, salt and baking soda; blend well. Add 1 1/3 cups milk and softened butter, beating at low speed until moistened. Beat at medium speed until well-blended, about 1 minute. Add remaining ingredients such as melted chocolate, 2 eggs and 1 tsp. vanilla; beat at medium speed 1 to 2 minutes or until well-blended.
  2. 2
    Spread half of cake batter (about 3 cups) in greased and floured pan. Spoon and spread ribbon mixture evenly over bake batter. Spoon and spread remaining batter evenly over ribbon mixture. Bake at 350°F for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove from pan and cool completely.
  3. 3
    Heat glaze ingredients such as chocolate chips, 1/4 cup butter and corn syrup over low heat, stirring constantly, until chocolate is melted; cool slightly. Spread over top of cake.

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cuisines North & South American
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