How to Make Italian Chocolate Chip Ricotta Cake
1-Preheat the oven to 350°F (175°C) and: Preheat the oven to 350°F (175°C) and grease a 9-inch round or springform pan.
2-Cream together unsalted butter and granulated sugar: Cream together unsalted butter and granulated sugar in a large mixing bowl until the mixture is light and fluffy.
3-Add eggs one at a time, beating: Add eggs one at a time, beating well after each addition, then mix in the warm vanilla extract.
4-Whisk together all-purpose flour, baking powder, baking: Whisk together all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
5-Combine the dry ingredients with the creamed: Combine the dry ingredients with the creamed mixture and gently fold in the whole-milk ricotta cheese and milk until just blended.
6-Mix in instant espresso powder (optional) into: Mix in instant espresso powder (optional) into the dry ingredients before combining.
7-Fold in the semi-sweet chocolate chips, ensuring: Fold in the semi-sweet chocolate chips, ensuring even distribution throughout the batter.
8-Pour the batter into the prepared pan: Pour the batter into the prepared pan and smooth the top. Bake for about 45-50 minutes or until a toothpick comes out clean.
9-Cool the cake briefly in the pan: Cool the cake briefly in the pan before transferring it to a wire rack.
10-Dust with powdered sugar just before serving,: Dust with powdered sugar just before serving, if desired, and enjoy!