Name: Italian Chocolate Chip Ricotta Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened (Make sure butter is softened to room temperature.); 1 cup granulated sugar; 1 cup whole milk ricotta cheese (Part-skim ricotta can be used but may result in a less rich cake.); 3 large eggs; 2 teaspoons vanilla extract; 1 cup mini chocolate chips (Can substitute with large chocolate chips.); 2 tablespoons powdered sugar (For dusting before serving.)

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Why make this recipe

Italian Chocolate Chip Ricotta Cake is a delightful treat that combines the creaminess of ricotta cheese with the sweetness of chocolate chips. This cake is perfect for any occasion, whether you are celebrating a birthday, hosting a gathering, or just want a delicious dessert to enjoy at home. With its moist texture and rich flavor, it’s a dessert that will please everyone at the table.

How to make Italian Chocolate Chip Ricotta Cake

Ingredients:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup whole milk ricotta cheese
3 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
2 tablespoons powdered sugar

Directions:

Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. You can also line the bottom with parchment paper if you like.
In a large bowl, beat the softened butter and granulated sugar together until it becomes light and fluffy.
Add the ricotta cheese and mix until smooth. Then add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture and stir just until everything is combined.
Gently fold in the mini chocolate chips.
Transfer the batter to the prepared pan and smooth the top with a spatula.
Bake for 45 to 55 minutes, or until the top turns golden brown and a toothpick inserted near the center comes out mostly clean.
Let the cake cool in the pan for 15 minutes. After that, remove the springform ring and let the cake cool completely.
Before serving, dust the top with powdered sugar.

How to serve Italian Chocolate Chip Ricotta Cake

You can serve Italian Chocolate Chip Ricotta Cake plain or with a dollop of whipped cream. This cake pairs wonderfully with a cup of coffee or tea. For an extra special touch, add fresh berries on the side for color and freshness.

How to store Italian Chocolate Chip Ricotta Cake

To store leftover cake, keep it covered at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. To enjoy it fresh later, consider freezing slices. Wrap them tightly in plastic wrap or aluminum foil and store in an airtight container in the freezer for up to 3 months.

Tips to make Italian Chocolate Chip Ricotta Cake

Make sure your butter is softened to room temperature for easier mixing.
Do not overmix the batter; mix just until combined for a light and fluffy cake.
If you prefer, you can use large chocolate chips instead of mini chocolate chips for a different texture.
Feel free to add a sprinkle of nuts or dried fruits for added flavor and crunch.

Variation

For an extra flavor twist, you can add a teaspoon of lemon zest to the batter. This will enhance the freshness of the cake and complement the chocolate nicely.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?
Yes, you can use part-skim ricotta, but the cake may be slightly less rich and creamy.

Can I make this cake ahead of time?
Absolutely! This cake stays fresh for several days and can be made a day or two in advance.

Is it necessary to use a springform pan?
A springform pan is not necessary, but it makes it easier to remove the cake without damaging it. You can use a regular cake pan; just be sure to grease it well before pouring in the batter.