Chocolate Chip Ricotta Cake is easy & flavorful. For a fluffy, not dense cake, be sure to cream the ricotta with the butter and sugar before adding the other ingredients.

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter softened (one stick)
1 ¼ cups sugar
1 15 ounces container whole milk ricotta cheese
2 large eggs
1 teaspoon vanilla
¾ cup mini chocolate chips
2 tablespoons mini chocolate chips
1 tablespoon powdered sugar
Greasing Pan:
1 tablespoon butter, softened
1 tablespoon powdered sugar
Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use one tablespoon of butter to grease a 9-inch standard springform pan.

Add in one tablespoon of powdered sugar and move around the pan, shaking out excess when coated. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl with a handheld mixer or stand up mixer fitted with the paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes.
Add in the eggs and vanilla and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the mini chocolate chips.

Pour the batter into the prepared springform pan. Bake on center rack for 45 min, or until a toothpick inserted in cake comes out clean. Let cool in the pan for 10 min before releasing springform and cooling on wire baking rack completely.

For the topping, place one tablespoon of powdered sugar in a fine-mesh sieve and shake on top of the cake until cake is just covered. Sprinkle on two tablespoons of mini chocolate chips. This Cake is a great make-ahead cake that stays perfectly moist.

Just refrigerate until ready to serve, up to a week in advance.
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