The Most Moist Chocolate Chip Cake

• tempo total: 50 minutes

Ingredientes

Moist, rich, and irresistibly delicious, this Chocolate Chip Ricotta Cake is the perfect balance of flavor and texture. Whether you’re serving it for breakfast, brunch, or dessert, it’s guaranteed to impress!

Ingredients (Serves 10)

Dry Ingredients:

1 cups (200 g) Sugar

1 ¾ 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:

1 ½ cups (255 g) mini chocolate chips, plus 2 tbsp (30 g) for topping

1 tbsp Coco powder

1 tbsp flour

Topping:

Confectioners’ sugar, for dusting

Instruções

Preheat and Prepare Pan:

Preheat your oven to 350°F (175°C). Grease a 10-inch springform pan with olive oil and line the bottom with parchment paper.

Prepare the Chocolate Chips:

In a small bowl, toss 1 ½ cups (255 g) mini chocolate chips with 1 tbsp Coco powder and 1 tbsp of flour. This prevents the chocolate chips from sinking during baking. Set aside.

Mix the Dry Ingredients:

In a large mixing bowl, whisk together the sugar, flour, baking powder, baking soda, and salt until evenly combined.

Mix the Wet Ingredients:

In a separate bowl, whisk together the eggs, ricotta, and Bourbon vanilla until smooth.

Combine Wet and Dry Ingredients:

Gradually fold the dry ingredients into the wet mixture until fully incorporated. Stir in the melted butter until the batter is smooth.

Add Chocolate Chips:

Gently fold in the floured chocolate chips, ensuring even distribution.

Assemble and Bake:

Pour the batter into the prepared pan, spreading it evenly. Sprinkle the remaining 2 tbsp (30 g) of mini chocolate chips on top.

Bake in the center of the oven for 45–55 minutes, or until a knife inserted into the center comes out clean.