This cake came very highly rated from my friend, Bryn S. A friend had brought it to dinner and they couldn’t get enough of it.
What makes this cake so good? It’s the ricotta cheese. It’s what makes it super moist. Of course, the chocolate chips help as well. Anything with chocolate is good with me.
The original recipe is made with regular all-purpose flour. Looking to make this gluten-free, I used the same amount of Cup4Cup Multipurpose Flour. It worked so well that I didn’t even mention to anyone that it was gluten-free.
I learned a new tip while making this cake. Back in the days before I gave up gluten, I used to use a flour-based oil spray for coating baking pans. When a recipe calls for a flour-coated pan now, I use an oil spray and then sprinkle gluten-free flour in the pan. This recipe suggested using powdered sugar in place of flour. Genius! Since it’s already sweet, why not add a bit more sweetness to it? Don’t worry as it’s not too sweet.
This cake is easy to prepare – there’s no mixer involved – and is sure to be a crowd pleaser. It’s great for a Mother’s Day gathering or summer party. It can be prepared a day in advance or frozen for a few months. I doubled the recipe and made it in three loaf pans (instead of a springform pan) – see Notes in the recipe for more details.
Next time I make it, I’m going to substitute some orange extract for the vanilla and add some finely grated orange zest. I can’t resist a good chocolate-orange combination.
This was the perfect treat to bring to the final tea to celebrate the end of the Ardrossan Beagles’ season. It was a lovely event with the most wonderful weather. This treat made a great addition to the dessert table. To learn more about beagling, check out my Boursin Stuffed Red Peppers post.
| Chocolate Chip-Ricotta Cake | Print |
- 1 cup mini semi-sweet chocolate chips
- 1-2/3 cups plus 1 tablespoon (divided) regular or gluten-free all-purpose flour (see Notes)
- 1-1/4 cups granulated sugar
- 2-1/4 teaspoons baking powder
- 1 teaspoon Kosher salt
- 3 large eggs
- 1-2/3 cups (15 ounces) whole milk ricotta cheese
- 1 tablespoon vanilla extract
- 12 tablespoons (1-1/2 sticks) unsalted butter (melted and cooled slightly)
- Powdered sugar for dusting both the pan and the finished cake
- Preheat the oven to 350°F. Spray a 9-inch springform pan with oil and dust with powdered sugar (or use a flour-based baking spray if you’re not avoiding gluten). (See Notes.)
- Set aside 1 tablespoon of chocolate chips. In a small bowl, toss the remaining chocolate chips with 1 tablespoon regular or gluten-free all-purpose flour. (This prevents the chocolate chips from settling to the bottom of the pan.) Set aside.
- In a medium bowl, whisk together 1-2/3 cups regular or gluten-free all-purpose flour, granulated sugar, baking powder, and Kosher salt. Set aside.
- In a large bowl, whisk together the eggs, ricotta cheese and vanilla extract until well combined.
- Using a rubber spatula, fold in the dry ingredients into the wet ingredients until just blended.
- Stir in the melted butter and flour-coated chocolate chips. The batter will be thick.
- Spoon the batter into the prepared pan and top with remaining chocolate chips.
- Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be light golden brown with sides that have slightly pulled away from the pan.
- Transfer the cake to a cooling rack. Let the cake cool completely before releasing the sides of the springform pan.
- Before serving, dust with powdered sugar.
- Cake keeps stored in an airtight container at room temperature for up to 3 days. You can freeze it for up to 3 months.
* I doubled the recipe and divided the batter between three loaf pans. I recommend using 1-1/4 pound loaf pans (9” x 5”) as I used 1 pound loaf pans (8-1/2" x 4-1/2") and they were a tad too small.
Source: Variation of a recipe from Beyond the Butter
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