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Sliced Italian Chocolate Chip Ricotta Cake with chocolate chips on a plate

Italian Chocolate Chip Ricotta Cake

A rich and buttery cake featuring the delicious combination of ricotta and mini chocolate chips, creating a delightful contrast of flavors in every slice.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar Substitutable with monk fruit sweetener for a lower calorie option.
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened Use high-fat content European-style butter for richer flavor.
  • 3 large eggs Can be substituted with flaxseed meal for a vegan option.
  • 1 cup whole milk ricotta cheese Fresh, locally-made ricotta enhances flavor.
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips Regular chocolate chips can be used instead.
  • 2 tablespoons all-purpose flour for tossing chocolate chips
  • 2 tablespoons powdered sugar for garnish
  • 0.5 cup whipped cream for serving, optional
  • 0.25 cup chocolate sauce for drizzling, optional

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, which should take about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition to ensure a rich, airy batter.
  5. Mix in the ricotta cheese and vanilla extract, ensuring the mixture is smooth and creamy.
  6. Stir the dry ingredients into the wet ingredients, mixing gently just until combined—don’t overmix!
  7. In a small bowl, toss the mini chocolate chips with 2 tablespoons of flour, then fold them gently into your batter.
  8. Spread the batter into the prepared cake pan, smoothing the top with a spatula.
Baking
  1. Bake for 45 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  2. Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  3. Dust with powdered sugar before serving and top with whipped cream or chocolate sauce if desired.

Notes

To reheat, place the cake in a preheated oven at 350°F for about 10 minutes. Avoid microwaving as it can make the cake soggy. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.