Chocolate Chip Ricotta Cake
Chocolate chip ricotta cake is amazingly moist, decadent and delicious! This Italian cake is the perfect sweet to serve as a mid afternoon pick me up or as a yummy end to a special dinner.
Servings: 12
Calories: 310kcal
Equipment
- 9" springform pan
Ingredients
For Preparing The Baking Dish
- 1 tbsp butter softened
- 1 tbsp powdered sugar
For The Cake
- 1 3/4 cups flour all purpose
- 1 tsp baking powder
- 1/2 tsp salt
- 1 stick butter softened
- 1 1/4 cups sugar
- 1 15 oz tub ricotta cheese whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips
For Topping
- 2 tbsp mini chocolate chips
- 1 tbsp powdered sugar
Instructions
To Prepare The Springform Pan
- Start by prepping the springform pan. Add a single tablespoon of butter to the inside of the pan, and rub it all around until the inside is evenly coated. Sprinkle the powdered sugar into it, and roll it around the pan until it's evenly coated. Shake out an excess.
To Make The Cake
- Add the flour, baking powder, and salt to a mixing bowl. Whisk together until evenly combined. Set aside.
- To the bowl of a stand mixer, add the butter, sugar, and ricotta cheese. Using the paddle attachment, mix them together until evenly combined and the mixture's fluffy. This should take roughly 5 minutes.
- Crack in the eggs, careful to avoid any bits of shell, and add the extract. Cream together again, just until combined.
- Add the dry ingredient mixture a little at a time, mixing until it's all evenly incorporated. Using a spatula, fold in the chocolate chips.
- Transfer the batter to the prepared springform pan, scraping down the side of the mixing bowl as needed to get it all in there. Smooth the top gently with the spatula.
- Bake the cake at 350° on the center rack of the oven for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven, and let it rest for at least 10 minutes to cool.
- Gently run a butter knife along the edge to ensure the cake releases from the springform pan, and then actually open the spring and remove the outer ring. Let the cake rest until it's cooled completely.
To Top
- Add the powdered sugar to a fine, mesh strainer and then gently sprinkle it out overtop of the cake.
- Sprinkle the remaining chocolate chips evenly out over the cake.
- Slice, serve, and enjoy!
Notes
- Make sure you let your butter soften on the counter prior to using it but don't melt it in the microwave.
- Don't substitute low fat ricotta. Higher fat cheese will give this the best flavor and texture.
- Let your cake cool for at least ten minutes before you remove it from the pan. This makes it easier to work with.
Nutrition
Calories: 310kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 195mg | Potassium: 68mg | Fiber: 1g | Sugar: 31g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg