Name: Italian Chocolate Chip Ricotta Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 large eggs, room temperature; 1 large egg yolk, room temperature; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup ricotta cheese, room temperature; 2 cups all-purpose flour (or cake/pastry flour); 1½ teaspoons baking powder; 1 pinch salt; ½ cup mini chocolate chips (unsweetened, milk, or a mixture); 1 teaspoon all-purpose flour (for coating chocolate chips); 3-4 tablespoons icing/powdered sugar (for dusting)

Jump to Recipe

Introduction

This Italian Chocolate Chip Ricotta Cake is a moist, tender dessert that beautifully combines creamy ricotta and rich chocolate chips. It’s simple to make and perfect for any occasion when you want a delightful treat with a hint of rustic charm.

A round cake with a lightly golden crust and studded with small dark chocolate chips sits on a round black cooling rack; the cake has a soft, pale yellow inside and is dusted with a layer of white powdered sugar on top, with two slices cut and placed next to the main cake forming a semi-circle shape with a visible airy texture. Around the cake, there is a white marbled surface sprinkled with powdered sugar and some scattered chocolate chips. At the bottom of the image, two white cups filled with dark black coffee are placed side by side, and to the right, a silver stovetop coffee maker is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs, room temperature
1 large egg yolk, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup ricotta cheese, room temperature
2 cups all-purpose flour or cake/pastry flour
1½ teaspoons baking powder
1 pinch salt
½ cup mini chocolate chips (unsweetened, milk, or a mixture)
1 teaspoon all-purpose flour (for chocolate chips)
3-4 tablespoons icing/powdered sugar (for dusting)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (22cm) cake pan or a 9½-inch (24cm) bundt pan to prevent sticking.
Step 2: In a large bowl, beat the eggs, egg yolk, and sugar together until the mixture is creamy and light, about 3 to 5 minutes. Then add the vanilla and ricotta, mixing until well combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the ricotta mixture, stirring just until combined. The batter will be thick.
Step 4: Toss the mini chocolate chips with 1 teaspoon of flour to prevent sinking, then gently fold them into the batter.
Step 5: Spoon the batter into the prepared pan, spreading evenly. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow the cake to cool completely in the pan. Once cooled, remove it from the pan and dust the top with powdered sugar before serving. Enjoy your delicious Italian chocolate chip ricotta cake!

Tips & Variations

To add extra flavor, try stirring in a teaspoon of lemon or orange zest into the batter before baking.
Use a mixture of dark and milk chocolate chips for a more complex chocolate taste.
If you prefer, substitute half of the all-purpose flour with almond flour for a subtle nutty flavor and a moist crumb.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To refresh, gently warm slices in the microwave for 10-15 seconds or serve at room temperature. This cake also freezes well for up to 3 months when wrapped tightly.

How to Serve

A round, golden brown cake with a rough, crumbly texture sits on a black cooling rack. The cake is studded with small, dark chocolate chips evenly spread throughout, giving it a speckled appearance. The top is slightly cracked with a bumpy uneven surface, showing a soft interior beneath the crust. The cake has a large hole in the center, making it a ring shape. The background is a white marbled texture with scattered chocolate chips and two white cups filled with black coffee below the rack. A small sifter with white powdered sugar and a silver knife are placed above the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta for this cake?

Yes, low-fat ricotta can be used, but it may slightly affect the cake’s moistness and texture. Full-fat ricotta yields the best richness and flavor.

What type of chocolate chips work best in this recipe?

Mini chocolate chips work best as they distribute evenly and melt nicely throughout the cake. You can use unsweetened, milk, or a blend depending on your preference.