Introduction

This Chocolate Chip Ricotta Cake is a delightful treat that combines a moist, airy texture with melty chocolate chips throughout. It’s a simple yet elegant dessert perfect for any occasion, from a casual afternoon snack to a special celebration.

The image shows a round chocolate chip cake cut into slices, placed on a white circular marble board. The cake has two main layers: the outer layer is a darker brown baked crust, while the inner layer is a light golden, soft cake dotted with many small dark chocolate chips. The top layer is golden with chocolate chips spread evenly and lightly dusted with white powdered sugar. A few chocolate chips are scattered near the base of the cake on the marble board. In the foreground, there is a clear glass bowl filled with more chocolate chips. The photo is taken on a white marbled surface with soft lighting, making the cake look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups granulated sugar
1 2/3 cups all-purpose flour
2 ¼ teaspoons baking powder
1 teaspoon salt
3 large eggs
1 2/3 cups whole milk ricotta cheese
3 teaspoons vanilla extract
3/4 cup unsalted butter, melted and cooled slightly
1 cup mini semi-sweet chocolate chips, coated in 1-2 tablespoons all-purpose flour
Powdered sugar, for dusting (optional)

Instructions

Step 1: Adjust the oven rack to the second level (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch springform pan with a flour-based baking spray, then optionally dust with powdered sugar.
Step 2: In a small bowl, toss the mini semi-sweet chocolate chips with 1-2 tablespoons of all-purpose flour to prevent sinking. Set aside.
Step 3: In a medium bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. Set aside.
Step 4: In a large bowl, whisk together the eggs, ricotta cheese, and vanilla extract until well combined.
Step 5: Gently fold the dry ingredients into the wet mixture until just blended. Stir in the melted butter and the flour-coated mini chocolate chips. The batter will be thick, heavy, but airy.
Step 6: Spoon the batter into the prepared springform pan. Top with additional mini chocolate chips if desired.
Step 7: Bake for 45-50 minutes at 350°F, or until a toothpick inserted into the center comes out clean. The top should be light golden brown and puffed, with the sides slightly pulling away from the pan.
Step 8: Cool the cake for at least 20 minutes before releasing it from the springform pan. Allow to cool completely, then dust with powdered sugar if you like, and serve.

Tips & Variations

Coating the chocolate chips with flour prevents them from sinking to the bottom of the cake, keeping them evenly distributed.
Use whole milk ricotta for the best texture and flavor; low-fat versions may make the cake drier.
Try adding a tablespoon of lemon zest for a subtle citrus note that complements the ricotta.
Mini chocolate chips work better here for even distribution; regular-sized chips can weigh down the batter.

Storage

Store the cake in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer freshness, refrigerate for up to one week. Before serving, allow refrigerated cake to come to room temperature or warm slightly for the best texture.

How to Serve

A single thick slice of chocolate chip cake rests on a white plate, showing three layers: the golden-brown top dotted with small dark chocolate chips, a moist light yellow cake middle embedded with chocolate chips, and a similar texture on the bottom. The cake slice has a slightly crumbly texture with visible chocolate chips inside and on top, some dusted with powdered sugar. A fork with a piece of cake is placed in front of the slice, with the cake piece showing the same soft yellow and chocolate chip mix. The white plate sits on a white marbled surface, with a blurred bowl of chocolate chips and more cake in the soft background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini ones?

Regular chocolate chips can be used, but mini chips are preferred as they distribute more evenly throughout the batter, preventing heavy sinking and ensuring each bite has chocolate.

Is it necessary to coat the chocolate chips with flour?

Yes, coating the chocolate chips with a bit of flour helps prevent them from sinking to the bottom of the cake during baking, keeping the chocolate dispersed evenly.