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4.9 from 843 votes

Italian Chocolate Chip Ricotta Cake

Chocolate Ricotta Cake, an easy and delicious cake recipe, moist and full of chocolate chips,a classic Italian dessert. Everyone will love.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 10 servings
Calories: 290 kcal
Course: Dessert , Breakfast , Cake
Cuisine: Italian

Ingredients

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

Instructions

    Cup of Yum
  1. Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan.
  2. 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.
  3. 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*.
  4. 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!
*Toss the chocolate chips with one teaspoon of flour before adding, this prevents the chips from sinking in the batter while baking.

Notes

  • For room temperature remove ingredients from the fridge 45-60 minutes before using.
  • To make homemade cake/pastry flour - For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. 
  • The cake can be stored up to two days at room temperature. Make sure it is well wrapped or stored in an airtight container. Keeping it any longer and it should be refrigerated.
  • To freeze the cake, be sure to wrap well in plastic wrap and place in an airtight container or freezer bag. It can be frozen for up to three months. Be sure to remove the cake from the freezer bag or container before thawing, although you can leave it wrapped in plastic and thaw in the fridge over night.

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 (4%) Fiber 1g (4%) Sugar 28g (56%) Vitamin A 215IU (4%) Calcium 100mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

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.