Ricotta Chocolate Chip Cake

Monday, 30th April 2018Tyler
Blog post

Prep time: 20 minutes

Cook time: 25 minutes

Serves: 6 People

Have you ever visited Sicily or been to Mike’s pastry shop in Boston? If you have, then you probably had or saw a cannoli. The image of a single cannolo has haunted me the last couple weeks. I have yet to have had a successful attempt making them myself. After having made nearly everything from scratch (cannoli shells, ricotta, chocolate chips) perfection has alluded me.
Today I couldn’t handle the cravings anymore. I took all the ingredients that create a cannoli and I turned them into a cake. Fresh, the cake was wonderfully airy with the occasional chunk of chocolate. I tried my hand at a chocolate sauce (2nd attempt, still room for improvement) and it nicely complimented my ricotta chocolate chip cake. Try it yourself and tell me what you think!!!

Ricotta Chocolate Chip Cake

Making this ricotta chocolate chip cake is rather simple. I’ve recently become a huge fan of the all-in-one cake method. It’s not only simple, but it’s fast. So that’s what we’re going to do here! Grab a bowl and mix all of these ingredients (except the chocolate chips, and the milk) together.
  • 3 large eggs, room temperature
  • 250 grams (1 cup) of ricotta, drained
  • 80 grams (5 ⅔  tablespoons) of butter, softened
  • 180 grams (¾ cup) of sugar
  • 250 grams (2 cups) of cake flour
  • 16 grams (1 tablespoon) of baking powder
  • Milk, as needed
  • 80 grams (½ cup) of chocolate, small chunks

If your mixture is too thick, then add a little milk. Be careful! Adding milk is like having too much milk in a bowl of cereal! If you add too much cereal to your excess milk you start correcting and overcorrecting and before you know it the box is empty! But once you have the consistency of cake batter add the chocolate. Be aware that the size of the chunks does matter. If they are too large/heavy they will sink straight to the bottom.

Pour the batter into a greased cake pan and bake for 25 minutes (or until done) at 180℃ (about 355℉). Isn’t that a simple recipe? No difficult steps, perfect for a cake when you’re in a rush!

Enjoy your very own ricotta chocolate chip cake! Buon Appetito!!

Print Recipe

Ricotta Chocolate Chip Cake

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Serves: 6 People

Have you ever visited Sicily or been to Mike's pastry shop in Boston? If you have, then you probably had or saw a cannoli. Here you have a delicious cake made with the same ingredients as a cannoli. Come and make your very own ricotta chocolate chip cake!

Ingredients

  • 3 large eggs, room temperature
  • 250 grams (1 cup) ricotta, drained
  • 80 grams (5 ⅔ tablespoons) butter, softened
  • 180 grams (¾ cup) sugar
  • 250 grams (2 cups) cake flour
  • 16 grams (1 tablespoon) baking powder
  • milk, as needed
  • 80 grams (½ cup) chocolate, small chunks

Method

  • 1)

    Preheat oven to 180℃ (about 355℉). Butter two 6-inch cake pans.

  • 2)

    All-in-one cake method: In a large bowl, add all of the ingredients in the following order eggs, ricotta, butter, sugar, cake flour, and baking powder. Fold together until an even consistency. If the batter is thick, carefully add a little milk. Then gently stir the chocolate into the cake batter.

  • 3)

    Bake: Pour the batter into the prepared cake pan. Place the pans in the oven and bake for 25 minutes or until a toothpick comes out clean. Take the pans out of the oven and cool before removing the pans from the cake.

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