Italian Chocolate Chip Ricotta Cake | Halloween 2025 | My Kitchen Vlog

Italian Chocolate Chip Ricotta Cake | Halloween 2025 | My Kitchen Vlog

Italian Chocolate Chip Ricotta Cake is the perfect dessert or snacking cake to have on hand. Made with ricotta cheese and mini chocolate chips, this simple cake is the best texture with so much flavor.

Dry Ingredients:
– 1 cups (200 g) Sugar
– 1¾ cups (220 g) All-purpose flour
– 2 tsp (8 g) Baking powder
– ¼ tsp Baking Soda
– 1 tsp (5 g) Salt
Wet Ingredients:
– 3 large Eggs (150 g)
– 15 oz (425 g) Labneh or Ricotta
Cheese
– 3 tsp (12 g) Bourbon vanilla or vanilla
extract
– 1 stick (8 tbsp / 115 g) unsalted butter, melted
Chocolate Chips:
– 1½ cups (255 g) mini chocolate chips, plus 2 tbsp (30 g) for topping
– 1 tbsp Coco powder
– 1 tbsp flour

Instruction :

-Preheat the oven to 350 degrees fahrenheit. Spray a 10-inch springform pan with pan spray and set aside.
-In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
-In a large bowl, use a hand mixer or a stand mixer to beat together the butter and sugar until light and fluffy, about 3-4 minutes.
-Add the eggs one at a time, mixing thoroughly after each one. Add the vanilla and ricotta and beat until combined.
-Scrape down the sides and bottom of the bowl and add the dry ingredients.
Mix until just combined. Use a spatula to fold in the chocolate chips.
-Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick comes out clean from the center and the center springs back when you gently press on it.

-Let the cake cool completely before serving. If desired, dust with powdered sugar.

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