Description
This Italian Chocolate Chip Ricotta Cake is a moist, tender dessert featuring creamy ricotta cheese and semi-sweet chocolate chips. Infused with vanilla and optional espresso powder for a richer chocolate flavor, it is baked to a golden perfection and dusted with powdered sugar. Serve it with whipped cream and caramel sauce for an indulgent treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (Can be substituted with a gluten-free flour blend if needed.)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder (Optional to enhance chocolate flavor.)
Wet Ingredients
- 1 cup unsalted butter (Must be at room temperature.)
- 1.5 cups granulated sugar
- 3 large eggs (Use room temperature for best results.)
- 2 teaspoons vanilla extract
- 1 cup whole-milk ricotta cheese (Avoid low-fat versions.)
- 1/2 cup milk
Mix-ins and Toppings
- 1 cup semi-sweet chocolate chips (Substitute with dark or milk chocolate if desired.)
- 1 cup powdered sugar (For dusting.)
- 1 cup whipped cream (Great for serving.)
- 1/2 cup caramel sauce (For drizzling.)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round or springform pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar until the mixture becomes light and fluffy, which takes about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the warm vanilla extract to distribute the flavor evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and instant espresso powder if using, to combine all dry components thoroughly.
- Combine Mixtures: Gradually add the dry ingredient mixture to the creamed butter and sugar mixture. Gently fold in the ricotta cheese and milk until the batter is just blended, taking care not to overmix to keep the cake tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter to ensure every slice has delicious chocolate pockets.
- Prepare for Baking: Pour the batter into the prepared pan and smooth out the top with a spatula for an even surface.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool briefly in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely, preventing condensation from making the bottom soggy.
- Serve: Just before serving, dust the top of the cake with powdered sugar. For an extra indulgence, serve with whipped cream and drizzle with caramel sauce as desired.
Notes
- Use whole-milk ricotta to ensure the cake remains moist and rich; low-fat versions can result in a drier texture.
- If you prefer a more intense chocolate flavor, dark chocolate chips make a good substitute.
- The instant espresso powder is optional but enhances the chocolate notes beautifully.
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- This cake is best enjoyed within 2 days stored in an airtight container at room temperature or can be refrigerated for up to 4 days.
- Room temperature ingredients help achieve a smoother, more uniform batter.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian