Chocolate Chip Ricotta Cake
When I read the write-up for this chocolate chip ricotta cake, I couldn’t wait to make it. The blogger, Jenn Segal, who is a culinary school chef, said that the cake was easily one of the best cakes she had ever made and that it had a rich flavor and an impossibly moist texture. I have no doubt that between us we have baked a countless number of cakes. Well, after I made it myself and tasted it—check, check, and check!
The ricotta does something magical to the texture, and it truly is a melt-in-your mouth cake. It doesn’t need frosting or even a sprinkle of confectioners’ sugar although I wouldn’t stop you if you wanted to adorn it with a chocolate glaze. Just invite me over, please. 🙂
Chocolate Chip Ricotta Cake
Ingredients
- 1 2/3 cups flour
- 1 tbl. baking powder
- 1 tsp. salt
- 1 1/2 sticks (12 tbl.) unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 tbl. vanilla
- 1 2/3 cups whole milk ricotta cheese
- 1 1/4 cups mini semisweet chocolate chips
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Directions
Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and spray again. I used regular cooking spray on the bottom of the pan and baking spray which has flour in it on the parchment paper.
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides as necessary. Add the eggs one at a time, stopping to scrape down the sides of the bowl between each addition. Beat in the vanilla (don’t worry if the batter looks curdled). Add the ricotta cheese and mix on medium-low speed until incorporated. Scrape down the sides of the bowl and add the dry ingredients in one addition. Mix on low speed until just combined. Remove the bowl from the mixer. Using a rubber spatula, fold the chocolate chips into the batter until they are evenly dispersed, making sure to scrape the very bottom of the bowl. (You’ll notice that the ricotta cheese gives the batter a slightly grainy texture.)
Transfer the batter to the prepared pan and use an offset spatula to smooth and level out the top. Bake the cake for about 50 minutes, until completely set and golden brown on top. After 40 minutes, I covered the top of the pan with foil to prevent overbrowning. My cake was done right at 50 minutes.
Place the pan on a cooling rack for 15 minutes. Run a thin knife around the edges of the pan to loosen the cake, if necessary, then remove the ring of the springform pan. Let the cake cool completely on the rack before cutting.
Make-Ahead/Freezer-Friendly Instructions: The cake can be made 1 day ahead of time and stored in a cake dome at room temperature. It can also be frozen for up to 3 months; after the cake is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Source: A recipe from Once Upon a Chef