Chocolate Strawberry Cake with Nutella and Ricotta from Vincenzo’s Plate

Chocolate Strawberry Cake with Nutella and Ricotta from Vincenzo’s Plate

Chocolate Strawberry Cake Recipe with Nutella and Ricotta is a combination of two moist layers of chocolate sponge bursting with delicious ricotta and cinnamon cream, surrounded by Nutella topped with juicy strawberries. This is every bite as rich as a dessert should be…



200ml milk
150g white sugar
160g flour
3 eggs
3 tablespoons of Nutella
2 teaspoon of Baking Powder
1 tablespoon of butter


400 – 500g fresh large strawberries
500g fresh ricotta
1 x lemon
3-5 tablespoons of caster sugar
Cinnamon (as much or as little as you like!)
6 tablespoons of Nutella


2 x medium mixing bowls
2 x small mixing bowls
Sharp, long knife
1 x fork
1 x tablespoon
Cooking brush
Non-stick round baking tray (with removable bottom)



1. Preheat the oven to 180 degrees.
2. Crack 3 eggs into a mixing bowl, add 150g sugar and mix well.
3. Add 200ml milk and mix quickly using a whisk.
4. Add baking powder to the flour and mix it through using your fingers.
5. Add 160g flour to the mix plus a pinch of salt and whisk together really well.
6. Next, drop in 3 tablespoons of Nutella and mix through.
7. Melt a tablespoon of butter in the microwave, then dip a cooking brush into it and paste this on the base and sides of the cake tin.
8. Add a small handful of flour to the centre, covering the base by moving it around and tapping the base, covering it so the cake doesn’t stick.
9. Put the cake in the oven to cook for 30 minutes.


1. Put the ricotta in a mixing bowl, breaking it down with a fork.
2. Add lemon rind and 3 tablespoons of caster sugar.
3. Add a generous amount of cinnamon and mix together really well.
4. Taste the cream and add some extra sugar if it’s too sour and some extra cinnamon if you want some added kick.
5. Put each strawberry on its side and slowly slice it into thin pieces.


1. Remove the cake from the oven after 30 minutes and put it to the side to cool.
2. Take it out of the pan, careful not to let it crumble.
3. Using a long, sharp, knife, begin to slowly and carefully slice through the middle, dividing it evenly in two.
4. Put a few tablespoons of Nutella into a small bowl and melt it in the microwave for 30 seconds.
5. Pour this into the centre of the base of the cake and spread it out evenly using the back of a spoon.
6. Add the ricotta on top, spreading it out all over the Nutella.
7. Cover the top of the cake with Nutella, softening it in the microwave one more time.
8. Place the top of the cake on the ricotta and gently press it down into position.

1. One piece at a time, position the slices of strawberry all around the edge of the cake with the end of the pieces pointing out.
2. Repeat this in front of the layer, lining up slices in between those behind them, slightly raising them as you get closer to the centre.
3. Leave a spot in the middle and add the small pieces into this part so they are almost standing up and shaped like a flower.

VINCENZO’S TIP: Leave your nutella strawberry cake in the fridge to set for at least an hour and be sure to cover it if you leave it inside for any longer so that it doesn’t dry out.

One thought on “Chocolate Strawberry Cake with Nutella and Ricotta from Vincenzo’s Plate

  • 22nd March 2024 at 12:15 am

    2 stars
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