Name: Italian Chocolate Chip Ricotta Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
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 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; 1 cup semi-sweet chocolate chips (substitute with dark or milk chocolate if desired); 1 teaspoon instant espresso powder (optional to enhance chocolate flavor); 1 cup powdered sugar (for dusting); 1 cup whipped cream (great for serving); 1/2 cup caramel sauce (for drizzling)

Description

The Italian Chocolate Chip Ricotta Cake is a delightful and moist dessert that blends traditional Italian flavors with modern baking.

Ingredients

Scale

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 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
1 cup semi-sweet chocolate chips (substitute with dark or milk chocolate if desired)
1 teaspoon instant espresso powder (optional to enhance chocolate flavor)
1 cup powdered sugar (for dusting)
1 cup whipped cream (great for serving)
1/2 cup caramel sauce (for drizzling)

Instructions

Start by preheating your oven to 350°F (175°C). Grease your 9-inch round or springform pan thoroughly to ensure an easy release after baking.
In a large mixing bowl, combine the unsalted butter and granulated sugar. Using an electric mixer, cream them together until the mixture becomes light and fluffy.
Add the eggs to the creamed mixture one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mix in the instant espresso powder.
Gradually fold the dry ingredients into the creamed mixture, alternating with the ricotta cheese and milk.
Pour the batter into your prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10-15 minutes, then dust with powdered sugar before serving.

Notes

Make sure all your ingredients are at room temperature for optimal mixing and baking results. This cake can be made a day in advance and stays moist and flavorful.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert

Nutrition

Calories: 320 kcal
Sodium: 180 mg
Protein: 5 g