Who knew cake was so easy to make?
This Chocolate Chip Ricotta Cake is a one layer cake with no frosting. So you can slice and eat the cake when it’s still warm – the best way (or only way) to eat the cake!
I bought ricotta few days ago and had way too much left over ricotta. Then this recipe was born! Just like these ricotta pancakes you can’t really taste the ricotta, but it does add a more fluffy texture. The creamy ricotta creates a fluffy and light sponge cake with chocolate chips mixed in to add just the right amount of chocolate. Because every dessert is better with a little bit of chocolate.
When I first saw a photo of the cake, I started thinking of frosting ideas right away. By just looking at it looks kind of dry. But surprisingly it doesn’t need any frosting. The ricotta adds the perfect creaminess and keeps the cake from drying out.
If you really can’t eat your cake without frosting, I recommend something lighter. Something along the lines of Nutella would be wonderful.
This cake has similar ingredients of a cannoli. I wanted to add cherries to the batter, but I was all out! That being said, if you have cherries you should totally add them to the batter. And let me know how it turns out!
Have you ever had a cannoli? That’s one pastry where you can definitely taste the ricotta. I grew up eating cannoli so I’m used to the texture, but I can see how someone might think it’s a little strange.
Are you going to make this Chocolate Chip Ricotta Cake? Leave a comment below with any questions or suggestions, I love hearing your thoughts!
Chocolate Chip Ricotta Cake
|Yield: makes a 1-layer cake|
creamy ricotta cake with perfect ratio of chocolate chips.
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 teaspoons baking powder
- 3/4 teaspoon salt
- 3 eggs
- 1 1/2 cups ricotta
- 1 teaspoon almond extract
- 1/2 stick (4 tablespoons) butter, melted
- Zest of 1 lemon
- 3/4 cup chocolate chips (milk, white, or dark)
- Preheat oven to 350 degrees. Grease a 8 or 9 inch cake pan and line with parchment paper.
- Mix the dry ingredients (flour, sugar, baking powder, salt) in a medium bowl.
- In a large bowl, mix the eggs, ricotta, almond extract, butter, and lemon zest.
- Add the dry ingredients to the wet ingredients. Fold in the chocolate chips.
- Bake 20 to 30 minutes, until cake is set and edges are barely golden.
images & text © North Coast Eats
adapted from Very Eat Italian