Chocolate Chip Ricotta Cake

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

Calories: ~320 kcal | Total Fat: ~17g | Saturated Fat: ~10g | Cholesterol: ~65mg |
Sodium: ~240mg | Total Carbohydrates: ~37g | Dietary Fiber: ~1g | Sugars: ~22g |
Protein: ~6g