Chocolate Chip Ricotta Cake is proof that ricotta belongs in your baking rotation ~ it bakes up tender and rich, with just enough chocolate to keep things interesting.
As I’ve said before, chocolate chip desserts are my favorite. Those little nuggets make just about anything better, including this classic Italian chocolate chip ricotta cake. The addition of chocolate chips gives it cannoli vibes! (I sometimes add them to my Orange Ricotta Cake.)
Ricotta cakes originated in farmhouses across Southern Italy, made with the leftovers from ricotta cheesemaking. They have a dense moist almost cheesecake texture, and I love how they can range from rustic to elegant, depending on how you serve them. One of my favorite things about this little chocolate chip ricotta cake? Because of its moist dense texture it slices like a dream ~ so easy to shave off moist little slivers for snacking 😉
chocolate chip ricotta cake is:
ONE BOWL: it’s easy to make in a stand mixer or with electric beaters, and just one bowl to wash.
MOIST! It gets its moisture boost from ricotta.
NOT TOO SWEET: no rich frosting or glaze ~ so many of you appreciate this.
A PEOPLE PLEASER: from elegant Mediterranean dessert lovers to chocoholics and kids, everybody seems to love this cake.
VERSATILE: share it with the office for a coffee break, or serve after a dinner party.
Don’t get tripped up!
Like 99% of all my dessert recipes, this chocolate chip ricotta cake is easy and straightforward, but here are a few things that could go awry:
Your oven’s not at the right temperature: This is a moist cake that takes about 50 minutes to bake at 350F right through to the center.
If your oven is cooler than that it will take longer.
If your oven is running hotter, the outside may get over baked before the center is done.
You use a smaller pan: this cake requires a 9-inch springform pan.
If you use an 8-inch pan it will be difficult to get it done in the center.
If you use a regular 9-inch cake pan the sides may not be tall enough to hold the batter.
Your baking powder is old: refresh your baking powder every few months. Big difference in the rise!
You don’t bake your chocolate chip ricotta cake long enough: be sure to check the center of the cake before you pull it out of the oven.
I start by touching the center ~ it should spring back when lightly touched. If there is visible wet batter, or if there is wet batter on a toothpick inserted in the center, the cake is not done.
You can place a piece of foil over the top of the cake if it seems to be browning too much.
Your chocolate chips are too big: choose smaller sized chips to prevent sinking.
Mini chips work well, but I prefer the slightly larger Nestle semi sweet morsels.
Trick: Add chips after pouring half the batter in the pan. Fold the chips into the remaining batter.
Press in a few extra chips on top before baking for that chock full of chips look.
storing and freezing your chocolate chip ricotta cake
Leftover cake should be refrigerated due to the ricotta in the recipe. It will last up to a week in the fridge.
The cake will freeze beautifully, just cool completely, then wrap in plastic and again in foil. Plan to use within 3 months.
Chocolate Chip Ricotta Cake
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Chocolate Chip Ricotta Cake is a rustic Italian style dessert with a fabulously rich dense texture almost like cheesecake!
Preheat your oven to 350°F. Grease and flour a 9-inch round springform pan.
Whisk together the 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a bowl. Set aside.
In a stand mixer or with a hand mixer, cream 3/4 cup unsalted butter, room temp and 1 cup sugar until light and fluffy (about 2-3 minutes).
Beat in 3 large eggs one at a time, scraping down the bowl as needed. Note that the mixture may appear slightly curdled at this stage, no worries.
Add the 1 1/2 cups whole milk ricotta and 1 Tbsp vanilla extract, and mix until combined.
Add dry ingredients to the wet, and mix until just blended ~ don’t over beat the batter. Fold in the 1 1/4 cups chocolate chips.
Turn the batter into your prepared pan, and smooth out the top with an offset spatula, making sure to get it even from edge to edge. If you like, gently press some extra chocolate chips onto the surface of the batter.
Bake 45–50 minutes, or until golden and a tester comes out clean. Remember your oven may be different and your cake could take a little more or less time to bake through.
Cool in the pan about 10-15 minutes, then loosen the edges with a thin offset spatula to ensure the cake releases. Remove the sides of your pan and set the cake on a rack to finish cooling.
Dust with powdered sugar for serving. Store leftover cake in the fridge for up to a week, and it can be frozen for longer storage.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
I don’t have a spring form pan. Can I use a tart shell or pie pan instead? Thank you.
A tart shell is probably too shallow, you can use a high sided cake pan, or probably a pie plate, if it’s deep dish style.