Ingredients
Scale
- 1 ½ cups ricotta cheese
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup espresso, cooled
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the ricotta cheese and mix until well combined.
- Mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the cooled espresso, mixing just until combined.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15
- Cook Time: 35