Chocolate Chip Ricotta Cake
Chocolate Chip Ricotta Cake is a moist, tender, and creamy dessert featuring the rich texture of ricotta cheese and generous semi-sweet chocolate chips. This easy-to-make cake balances delicate sweetness with bursts of melty chocolate, perfect for any occasion. Adaptable for various dietary needs and simple to prepare, it delivers an indulgent yet homey flavor experience.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Gluten Free (if gluten-free flour used)
Ingredients
Scale
Main Ingredients
- 1 ½ cups ricotta cheese (strained if watery)
- 1 ¾ cups all-purpose flour (or gluten-free flour blend)
- 1 cup sugar
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ⅓ cup olive oil or melted butter
- ½ teaspoon salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper to ensure the cake releases easily after baking.
- Mix Wet Ingredients: In a large bowl, whisk together ricotta cheese, eggs, sugar, vanilla extract, and olive oil or melted butter until the mixture becomes smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, and salt to evenly distribute the leavening agent and salt for consistent rise and flavor.
- Fold Dry Ingredients Into Wet: Gently fold the dry ingredient mixture into the wet ricotta batter, mixing just until combined to preserve the cake’s tender crumb.
- Add Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, ensuring they’re evenly distributed without breaking too much.
- Bake the Cake: Pour the batter into your prepared pan and smooth the top. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, with maybe a few moist crumbs.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from falling apart and enhances texture.
Notes
- Use ricotta, eggs, and butter at room temperature to help the batter mix evenly.
- Fold gently to avoid deflating the batter and keep the cake light and fluffy.
- Use good quality chocolate chips or chop a bar for richer flavor and smooth melting.
- Allow the cake to cool fully to let flavors settle and improve slicing.
- If ricotta is watery, strain through cheesecloth to avoid excess moisture in the batter.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: chocolate chip ricotta cake, ricotta cake, moist ricotta cake, easy chocolate chip cake, gluten-free cake option, creamy ricotta dessert
Find it online: https://recipesemilly.com/chocolate-chip-ricotta-cake/