Description
This Delicious Italian Chocolate Chip Ricotta Cake is a moist, fluffy dessert that combines creamy ricotta cheese with rich chocolate chips for a perfect balance of flavors. Easy to prepare with simple ingredients, this cake is ideal for any occasion and offers a delightful twist on a classic chocolate chip cake by incorporating ricotta for extra tenderness and flavor depth.
Ingredients
Scale
Wet Ingredients
- 1 cup Unsalted Butter (at room temperature)
- 1 cup Granulated Sugar
- 3 large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract
- 1 cup Ricotta Cheese (whole milk ricotta, drained)
Dry Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder (fresh)
- 1 teaspoon Baking Soda (fresh)
- 1/2 teaspoon Salt
- 1 teaspoon Instant Espresso Powder (optional, enhances chocolate flavor)
Add-ins
- 1 cup Semi-Sweet Chocolate Chips (or substitute with dark or white chocolate)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the room-temperature unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Ricotta Cheese: Gently fold in the ricotta cheese until well combined, giving the batter a creamy texture that will keep the cake moist.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and the optional instant espresso powder. Gradually add this dry mixture to the wet ingredients, folding gently to combine without overmixing.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
- Pour and Smooth Batter: Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake: Bake in the preheated oven for 45 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, invert the cake onto a wire rack and remove the parchment paper. Let it cool completely before slicing.
- Serve: Slice the cake into 12 servings and enjoy as is or with a dusting of powdered sugar or fresh berries if desired.
Notes
- Make sure all refrigerated ingredients like butter, eggs, and ricotta are at room temperature for better mixing and texture.
- Using instant espresso powder is optional but recommended to enhance and deepen the chocolate flavor.
- Drain excess liquid from the ricotta if it seems very wet to prevent the batter from being too loose.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
