Chocolate Chip Ricotta Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pan with butter or non-stick spray, then lightly dust with flour. This prevents the cake from sticking.
2. In a large mixing bowl, combine 1 cup of ricotta cheese, 3/4 cup of granulated sugar, and 1/2 cup of softened unsalted butter. Use an electric mixer or whisk to mix until well combined and creamy. This step is crucial for a smooth batter, so make sure there are no lumps of butter.
3. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract. This helps to incorporate air into the mixture, ensuring your cake rises well.
4. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix, as this can make the cake tough.
5. Fold in 3/4 cup of chocolate chips, ensuring they are evenly distributed throughout the batter. Feel free to add more if you like extra chocolatey pieces.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
7. Once baked, let the cake cool in the pan on a wire rack for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on the wire rack. Letting the cake cool allows the structure to firm up, making it easier to slice.
8. Serve your Chocolate Chip Ricotta Cake as is or with a dusting of powdered sugar on top for an extra touch of sweetness. Enjoy with a cup of coffee or tea!