Chocolate Chip Ricotta Cake

Chocolate Chip Ricotta Cake is a delightful twist on a classic dessert, combining the rich creaminess of ricotta cheese with the sweet burst of mini chocolate chips. This cake is moist, tender, and perfect for any occasion, offering a light yet indulgent treat that’s easy to make.

Whether enjoyed with a cup of coffee or as a sweet end to a meal, this cake is sure to impress with its subtle flavors and soft texture.

Chocolate Chip Ricotta Cake

Ingredients

1 ¾ cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened (one stick)

1 ¼ cups sugar

1 15 ounce container whole milk ricotta cheese

2 large eggs

1 teaspoon vanilla

¾ cup mini chocolate chips

Topping

2 tablespoons mini chocolate chips

1 tablespoon powdered sugar

Greasing Pan

1 tablespoon butter, softened

1 tablespoon powdered sugar

Instructions:

Prepare Oven: Set the oven to 350°F and position the baking rack in the middle. Grease a 9-inch springform pan with 1 tablespoon of softened butter.

Sprinkle 1 tablespoon of powdered sugar into the pan, ensuring it’s evenly coated. Discard any excess. Set aside.

Mix Dry Ingredients: In a medium-sized mixing bowl, whisk the flour, baking powder, and salt together. Set this mixture aside.

Cream Wet Ingredients: In a large mixing bowl, using a handheld or stand mixer with a paddle attachment, blend the softened butter, sugar, and ricotta cheese together until the mixture becomes light and fluffy, which should take about 5 minutes.

Add the eggs and vanilla extract, and mix for another minute until fully incorporated.

Combine Mixtures: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Gently fold in the mini chocolate chips.

Bake: Pour the batter into the prepared springform pan. Place the pan on the center rack of the oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for at least 10 minutes before removing the springform ring and cooling completely on a wire rack.

Add Topping: Once the cake has cooled, dust 1 tablespoon of powdered sugar over the top using a fine-mesh sieve. Finally, sprinkle 2 tablespoons of mini chocolate chips over the cake.

Notes:

Ricotta Cheese: Whole milk ricotta is recommended for a richer, creamier texture, but you can use part-skim if you prefer a lighter option.

Chocolate Chips: Mini chocolate chips are ideal as they distribute more evenly throughout the cake, ensuring you get a bit of chocolate in every bite. You can substitute with regular-sized chips, but the texture may change slightly.

Room Temperature Ingredients: Ensure that your butter, eggs, and ricotta cheese are at room temperature before mixing. This helps create a smooth batter and ensures even baking.

Baking Time: Ovens can vary, so start checking your cake at the 45-minute mark. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Springform Pan: Greasing and coating the pan with powdered sugar helps prevent the cake from sticking and adds a subtle sweetness to the crust.

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate if you want to keep it longer. The flavor often improves the next day as the cake settles.

Variations: For a different flavor, try adding a tablespoon of orange or lemon zest to the batter. This adds a citrusy brightness that pairs beautifully with the ricotta and chocolate.

Topping Ideas: Besides powdered sugar and chocolate chips, you can top the cake with fresh berries, whipped cream, or a drizzle of chocolate sauce for added indulgence.

Serving Suggestions: This cake is versatile—serve it as a dessert, or enjoy a slice with your morning coffee or tea. It also makes a great addition to brunch menus.

Make-Ahead: This cake can be baked a day in advance, making it a convenient option for gatherings. Just wait to add the powdered sugar topping until right before serving to maintain its fresh appearance.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese instead of ricotta?

Ricotta cheese gives this cake its unique texture and flavor, but you can substitute with mascarpone or cottage cheese.

Note that this may slightly alter the texture and taste of the cake.

Can I use a different type of flour?

Yes, you can use gluten-free all-purpose flour as a substitute for regular flour.

However, this may affect the texture of the cake.

Make sure to use a gluten-free blend that includes xanthan gum for best results.

Can I replace mini chocolate chips with regular chocolate chips?

Yes, you can use regular chocolate chips.

They may need to be chopped into smaller pieces if you prefer a finer distribution in the batter.

Is it necessary to use a springform pan?

A springform pan makes it easier to remove the cake without damaging it.

If you don’t have one, you can use a regular 9-inch round cake pan, but you may need to line it with parchment paper to ensure easy removal.

Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time.

Once it’s completely cooled, store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze this cake?

Yes, you can freeze the cake.

Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.

Thaw at room temperature before serving.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean.

The top should be golden brown, and the cake should spring back when lightly pressed.

What can I use as a substitute for powdered sugar for the topping?

You can use granulated sugar, but powdered sugar is preferred as it gives a smoother finish.

If you prefer, you can omit the sugar topping altogether.

Can I add nuts or dried fruit to the batter?

Yes, you can add nuts like walnuts or pecans or dried fruit like raisins.

Just fold them into the batter gently to avoid overmixing.

What can I serve with this cake?

This cake is delicious on its own, but you can serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries for added flavor.