Italian Chocolate Chip Ricotta Cake

why make this recipe

Italian Chocolate Chip Ricotta Cake is a delightful treat that brings a taste of Italy right to your kitchen. It’s moist, rich, and packed with chocolate chips, making it the perfect dessert for any occasion. The use of ricotta cheese adds a unique creaminess and texture, elevating this cake to a new level. Whether you’re having a family gathering, celebrating a birthday, or just in the mood for something sweet, this cake is sure to impress everyone.

how to make Italian Chocolate Chip Ricotta Cake

Ingredients:

• 1 ½ cups whole milk ricotta cheese
• 1 cup granulated sugar
• 3 large eggs
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup mini chocolate chips
• 1 tablespoon all-purpose flour (for tossing chocolate chips)
• Powdered sugar (for dusting, optional)
• Whipped cream (for garnish, optional)

Directions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easier removal.
2. If ricotta is watery, drain it using a fine sieve or cheesecloth for about 30 minutes.
3. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Add the ricotta cheese and mix until smooth and well incorporated.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually mix the dry ingredients into the wet ingredients until just combined — do not overmix.
8. Toss chocolate chips in 1 tablespoon of flour, then gently fold them into the batter.
9. Pour batter into the prepared pan, smooth the top, and sprinkle extra chocolate chips on top.
10. Bake for 45–55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
11. Let cool in the pan for 15 minutes, then remove the springform ring and cool completely.
12. Dust with powdered sugar and garnish with whipped cream if desired before serving.

how to serve Italian Chocolate Chip Ricotta Cake

Serve the Italian Chocolate Chip Ricotta Cake at room temperature or slightly chilled. You can enjoy it plain or dressed up with whipped cream and a sprinkle of powdered sugar for a special touch. It also goes well with a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra indulgence.

how to store Italian Chocolate Chip Ricotta Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Make sure to let it come to room temperature before serving for the best texture and flavor.

tips to make Italian Chocolate Chip Ricotta Cake

• Make sure your butter is softened for easy mixing.
• Don’t skip draining the ricotta if it’s watery; this helps the cake hold its shape and prevents it from being soggy.
• Tossing the chocolate chips in a bit of flour helps keep them from sinking to the bottom of the cake.
• Keep an eye on the baking time. Ovens may vary, so check for doneness a few minutes before the suggested time.

variation (if any)

You can add different flavors by mixing in zest from an orange or lemon for a citrus twist. Alternatively, try swapping out the chocolate chips for nuts or dried fruit for a different texture and flavor.

FAQs

1. Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, but the cake may have a slightly different texture and flavor.

2. Can I freeze the cake?
Yes, you can freeze the cake. Wrap it securely in plastic wrap and then in aluminum foil. It will last up to three months in the freezer. Thaw it in the fridge before serving.

3. How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. If it comes out wet, bake it for a few more minutes.

Italian Chocolate Chip Ricotta Cake

A moist and rich cake made with ricotta cheese and chocolate chips, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 slices

Course: Cake, Dessert

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1.5 cups whole milk ricotta cheese Drain if watery
• 1 cup granulated sugar
• 3 large eggs
• 0.5 cups unsalted butter, softened Make sure it's softened for easy mixing
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour 1 tablespoon for tossing chocolate chips
• 1 tablespoon baking powder
• 0.25 teaspoon salt
• 1 cup mini chocolate chips Toss in flour before adding to batter
• Powdered sugar For dusting, optional
• Whipped cream For garnish, optional

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easier removal.
2. If ricotta is watery, drain it using a fine sieve or cheesecloth for about 30 minutes.
3. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Add the ricotta cheese and mix until smooth and well incorporated.

Mixing

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. Gradually mix the dry ingredients into the wet ingredients until just combined — do not overmix.
3. Toss chocolate chips in 1 tablespoon of flour, then gently fold them into the batter.

Baking

1. Pour batter into the prepared pan, smooth the top, and sprinkle extra chocolate chips on top.
2. Bake for 45–55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
3. Let cool in the pan for 15 minutes, then remove the springform ring and cool completely.

Serving

1. Dust with powdered sugar and garnish with whipped cream if desired before serving.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Let come to room temperature before serving. Experiment with adding zest or swapping chocolate chips for nuts or dried fruit.