I had half of a container of ricotta cheese leftover from a dish I made over the weekend. Being that I hate wasting food, I was determined to find a way to use it up before it spent the next two weeks in the back of my fridge, only to be tossed out. Enter Chocolate Chip Ricotta Cake – the ricotta in this cake makes it moist and tender. Let’s face it, chocolate chips make everything taste good! The glaze on top is optional, you could always dust the cake with confectioners sugar and call it a day.
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup whole milk ricotta
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips
Glaze:
- 1/2 cup confectioner’s sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- Preheat oven to 350º. Grease a loaf pan and line it with parchment paper.
- In a small bowl, whisk flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, ricotta, and sugar. Add the eggs, one at a time, then the vanilla.
- On low speed, add the flour mixture a half cup at a time. Stir in the chocolate chips.
- Pour into prepared pan, and bake 60 minutes until a toothpick comes out clean. Let cool completely on a wire rack.
- Whisk the confectionery sugar, water, and vanilla in a small bowl and pour the glaze over the cake.
