The ricotta and chocolate chip bundt cake is a simple, easy, quick, and delicious pantry dessert. I wanted to prepare a soft cake for breakfast, I had some ricotta to use up, and I decided to use it to create this delectable bundt cake. The ricotta and chocolate chip cake is fragrant and very soft, without butter, and rich in dark chocolate chips that do not sink during baking, thanks to the perfect batter, it’s really special!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 22-24 cm mold
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups ricotta
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup dark chocolate chips
- 1/3 cup vegetable oil
- 3 eggs
- 1 packet baking powder
- to taste vanilla
- to taste powdered sugar
Steps
The ricotta and chocolate chip bundt cake is very simple and quick to prepare. First, whip the eggs with the sugar and vanilla until they become light and frothy.
Add the ricotta (which should be fairly dry; if you get it fresh, let it drain a bit before using), the vegetable oil, and mix. Then add the flour, baking powder, and thoroughly combine all the ingredients, and finally incorporate the dark chocolate chips.
Transfer the batter into a greased (with vegetable oil or butter) and floured cake pan and bake the ricotta and chocolate chip bundt cake in a preheated oven at 350°F for about 45 minutes. Use the toothpick test to ensure it’s baked through.
Finish the ricotta and chocolate chip bundt cake with a dusting of powdered sugar.
Notes:
The ricotta and chocolate chip bundt cake can be stored at room temperature for 3-4 days. You can also flavor the batter with grated lemon or orange zest. Instead of chips, chocolate flakes or chopped chocolate work perfectly too.
More bundt cake recipes HERE
More ricotta desserts HERE
