4.9 from 478 votes
Italian Chocolate Chip Ricotta Cake
Italian Chocolate Chip Ricotta Cake is a moist, tender cake enriched with creamy ricotta cheese and studded with mini chocolate chips. The batter blends eggs, sugar, vanilla, ricotta, and flour with baking powder and a pinch of salt. Once baked, the cake has a dense yet soft crumb and a subtle sweetness balanced by the chocolate chips. A dusting of powdered sugar adds a light finishing touch.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
10
servings
Calories:
290 kcal
Course:
Dessert, Breakfast, Cake
Cuisine:
Italian
Ingredients
- 2 large egg room temperature
- 1 large egg yolk, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup ricotta cheese room temperature
- 2 cups all-purpose flour or cake/pastry flour
- 1½ teaspoons baking powder
- 1 salt pinch
- ½ cup chocolate chips mini; unsweetened, milk or mixture of both
- 1 teaspoon all-purpose flour
EXTRAS
- 3-4 tablespoons powdered sugar for dusting
Instructions
- Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan.
- In a large bowl beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine.
- In a medium bowl whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips*.
- Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness. Let cool completely, then remove from the pan and dust with powdered sugar before serving. Enjoy!
Cup of Yum
*Toss the chocolate chips with one teaspoon of flour before adding, this prevents the chips from sinking in the batter while baking.
Notes
- Bring eggs, yolks, and ricotta to room temperature before mixing for better consistency.
- To make cake or pastry flour at home, substitute two tablespoons of all-purpose flour with cornstarch per cup of flour, sifting together well.
- Store the cake wrapped or in an airtight container at room temperature for up to two days to maintain freshness.
- For longer storage, freeze the cake wrapped in plastic and an airtight container; thaw in the fridge overnight before serving.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
49g
(16%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
75mg
(25%)
Sodium
45mg
(2%)
Potassium
129mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
215IU
(4%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 45mg | 2% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 215IU | 4% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.