Chocolate Chip Ricotta Cake
This easy Chocolate Chip Ricotta Cake perfectly is a great coffee or breakfast accompaniment. This Italian inspired cake is deliciously rich, moist, and one which everyone will enjoy!
Servings: 12 servings
Ingredients
- ½ cup butter softened (113g)
- 100 g sugar ½ cup
- 4 eggs
- 2 cups flour 240g
- 2 tsp. baking powder
- 200 g ricotta approximately 1 cup
- 30 g chocolate chips approximately ¼ cup
- 1 tsp. vanilla extract
- ¼ tsp salt
- powdered sugar to serve
Instructions
- Preheat the oven at 170 °C (350F). Line a cake tin with parchment paper.
- In a large mixing bowl of an electric mixer attached with the paddle attachment, place butter and sugar and mix on high speed for 1 minute. Add ricotta and mix until combined.
- Add eggs, one by one, mixing well after each addition. Mix in vanilla extract.
- Add flour, salt and baking powder to wet ingredients, and mix with a spatula until just combined. Do not over-mix. Fold in chocolate chips.
- Pour batter into cake mold and bake for 45-55 minutes until a toothpick inserted into the center comes out clean
- Place cake on cooling rack and once cooled down, dust with powdered sugar and serve.