Chocolate Chip Ricotta Cake

Chocolate Chip Ricotta Cake is an easy cake to put together and it is so incredibly delicious.  The ricotta makes it so moist. The cake is perfect for breakfast/brunch, but it is a great dessert. In fact, I served it at a dinner party I had last week and everyone loved it.


(Serves 10)

1 ¼ cups Sugar

1 ¾ Cups All Purpose Flour, plus 2 tbsp for combining with chocolate chips

2 tsp. Baking Powder

1 tsp. Salt

3 Eggs

15 oz. Ricotta

3 tsp. Vanilla Extract

1 Stick (8 tbsp) Butter, melted and slightly cooled

1 ½ Cup Mini Chocolate Chips, Plus 2 tbsp for topping

Confectioners Sugar for dusting on top

Preheat the oven to 350 degrees. Prep a 10 inch springform pan. Grease with olive oil and line the bottom with parchment.

In a small bowl combine the 1 ½ cups of chocolate chips with two tbsp. of flour.  This will prevent the chips from sinking to the bottom of the cake.  Set aside.

In a bowl, whisk sugar, flour, baking powder and salt.

In a separate bowl whisk the eggs, ricotta and vanilla until smooth.  Fold in the dry ingredients and stir in the butter and then the chocolate chips.

Pour the batter into the pan and top with the rest of the chocolate chips.

Bake in the middle of the oven for about 45 minutes, until a knife inserted in the middle comes out clean.

****Please note…ovens can be different.  If after 45 minutes a knife inserted doesn’t come out give the cake a little more time in the oven.  If you find that it is getting too browned, simply cover with aluminum foil until fully cooked.


Cool, top with a sprinkle of confectioners sugar and serve.

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