This super simple cake with ricotta is easy to make in one bowl, and it's light, moist, with a melt-in-your-mouth textureand a chocolatey taste in every bite!
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: cakes, Dessert
Cuisine: Italian
Keyword: cake with ricotta
Servings: 10
Calories: 300kcal
Author: Katia
Ingredients
2large eggs (or 3 small ones)
½ cup(100 grams)sugar
1 cup(250 grams)whole-milk ricotta, at room temperature
⅓ cup + 1 Tbsp(85-90 grams)vegetable oil (I used cold-pressed canola oil)
½teaspoonvanilla extract (or essence)
1orange zest
1 ½ cup(190 grams)all-purpose flour or cake flour (spooned and levelled)
1 ½ teaspoonbaking powder
⅛teaspoonfine salt
1/2 cup(90-100 grams)dark chocolate chips
Instructions
Preheat the oven to 350°F /180°C, place the shelf in the middle position, and grease and line a 20 cm / 8" cake pan with parchment paper (a loose bottom cake pan is best).
In a large bowl, stir sugar and eggs until well combined.
Add ricotta, vegetable oil, orange zest, vanilla extract and mix well with a whisk or a spatula until smooth.
Mix flour, a pinch of salt and the baking powder in a second bowl, than add these dry ingredients onto the liquid ingredients, stir until just combined and the flour is incorporated, but do not over mix (a few lumps are fine).
Gently fold the chocolate chips by passing a spatula down through the mixture, across the bottom, and up over the top.
Pour the batter evenly into prepared cake pan, tap it on a working surface a couple of times and make sure the top is levelled.
Place the pan in the preheated oven and bake for about 30-35 minutes or until a skewer inserted into centre comes out clean.
Stand 15 minutes in the cake pan before removing from the pan. You might need to turn out onto cooling rack if you don't use a loose bottom cake pan
Serve a room temperature, dusted with powdered sugar if you wish. Enjoy!
Notes
How to store cake with ricotta leftovers: leftovers keep well for 4 days. If the temperature is humid or hot, keep them in the fridge and bring to room temperature before serving. But you can keep on the counter covered with a cake dome or in air-tight container if the temperature in the room is cold. It freezes well.Spooned & leveled: spoon the flour into the measuring cup (do not press it) than use the back of a knife to level off the top of the cup.If you have ricotta leftovers: if you buy a large container of ricotta, nothing goes to waste and you can use up any leftovers to make this delicious sun dried tomato pesto , herbed whipped ricotta or quick bruschetta.
Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for 1 slice (assuming a cake cut into 10 slices).