The good mood bundt cake with ricotta and chocolate, soft, very fragrant, and very good, rightfully belongs among the simple and genuine homemade desserts.

Preparing it for breakfast requires few steps, but it gives us the opportunity to start the day in a good mood without weighing us down. Often the kids also take it to school for recess.

The main ingredient is ricotta, which makes the bundt cake soft and moist just right. Then there are the inevitable chocolate chips, a pinch of vanilla, which can be replaced with cinnamon or citrus zest, and the cake is ready.
Try making my good mood bundt cake with ricotta and chocolate chips yourself. I’m sure it will become one of your favorite breakfast cakes.

OTHER INTERESTING RECIPES:

Difficulty: Very easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 6/8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

Good Mood Bundt Cake with Ricotta and Chocolate Chips

1 cup cups ricotta
2 cups cups oat flour (or all-purpose or Type 1 flour)
3/4 cup cups sugar
3 eggs
1/2 cup cups chocolate chips
6 tbsps water (or milk)
1/3 cup cups extra virgin olive oil
to taste vanilla

Tools

Mixer

Preparation of the Good Mood Bundt Cake

I added 20 g of dark chocolate pieces because I only had 80 g of chocolate chips.

In a bowl, pour eggs and sugar and beat with an electric mixer.
When the batter is light enough, after about 5 minutes, pour in the oil with the mixer on low speed.
Also add the water, still with the mixer running.
At this point, add the ricotta and mix well with the mixer.
Add the flour previously sifted with the baking powder and add the vanilla.
After mixing, add the chocolate chips.
Also add the chopped chocolate (skip this step if using only chocolate chips).
Grease and flour the bundt cake mold and bake in the oven at 350°F for about 35 minutes, always doing the toothpick test. Unmold after 10 minutes and let the cake cool on a rack. Then, if desired, sprinkle with a little powdered sugar.