The Ricotta and Chocolate Chip Loaf Cake is the quintessential breakfast cake, loved for its incredible softness and the citrusy fragrance of orange. The secret of this recipe lies in the addition of fresh ricotta, which replaces part of the fats and makes the batter moist and light without weighing it down. Thanks to the mix of type 00 all-purpose flour and cornstarch, you’ll obtain a structure that melts in the mouth, enriched by plenty of chocolate chips that make every slice irresistible. By following a few simple technical steps, such as correctly whipping the eggs and the central cut trick, you’ll serve a Ricotta and Chocolate Chip Loaf Cake that is tall and puffed just like from the oven.
If you like loaf cakes try the lemon loaf cake, the vanilla and chocolate loaf cake, the chocolate loaf cake or the oat flour lemon loaf cake.
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OTHER RICOTTA DESSERTS
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the ricotta and chocolate chip loaf cake
- 1 1/4 cups fresh cow's milk ricotta
- 1 2/3 cups type 00 all-purpose flour
- 9 tbsp cornstarch
- 3 eggs
- 3/4 cup + 1 tbsp cups granulated sugar
- 5 tbsp vegetable oil
- 1/3 cup cup milk
- 1 packet baking powder
- 1 pinch salt
- Half orange zest (grated)
- 5.3 oz chocolate chips
Tools
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- Electric hand mixer
- Loaf pan 12 in
Preparation of the ricotta and chocolate chip loaf cake
In a large bowl, break the eggs and add the sugar. Beat the mixture with an electric hand mixer for several minutes until you obtain a light, dense and very frothy mass. This step is fundamental to incorporate the air necessary to make your Ricotta and Chocolate Chip Loaf Cake tall and light, preventing it from becoming too compact after baking.
Continuing to work with the mixer at medium speed, pour the vegetable oil in a thin stream. At this point, add the fresh cow’s milk ricotta, previously drained of its whey, and beat again until you obtain a smooth, velvety cream without lumps. Flavor the batter with the grated orange zest, which will give the cake a fresh and irresistible citrus note.
Gradually incorporate the sifted type 00 all-purpose flour, the cornstarch and the baking powder. Mix well to combine the ingredients and then add the milk at room temperature and a pinch of salt. Finally, add the chocolate chips (a small technical trick: dust them lightly with a little flour before adding to avoid them sinking to the bottom). You will obtain a dense and fragrant batter for your Ricotta and Chocolate Chip Loaf Cake.
Line a 12 in loaf pan with parchment paper and pour in the batter, leveling it well. Here’s the secret for a perfect rise: make a straight incision along the center with the blade of a knife dipped in a little oil. Bake in a conventional oven at 356°F for about 60 minutes. Always perform the toothpick test before removing from the oven. Let the Ricotta and Chocolate Chip Loaf Cake cool completely and dust it with powdered sugar.
Tips for a perfect result
Dry ricotta: If the ricotta is very watery, let it drain in a sieve for half an hour. Too wet ricotta could compromise the rise of the Ricotta and Chocolate Chip Loaf Cake.
The central cut: The incision with oil allows the steam to escape correctly, creating the classic split “dome” that makes the loaf cake visually beautiful.
Cold chocolate chips: Keep the chips in the freezer for 15 minutes before using them; this will help prevent them from melting too much during mixing.
Tasty variations
Lemon aroma: If you don’t like orange, you can replace it with the zest of a organic lemon for a sharper fragrance.
Wholemeal version: You can replace half of the type 00 flour with whole wheat flour for a more rustic and fiber-rich breakfast.
Air fryer baking: If the pan fits, you can bake the Ricotta and Chocolate Chip Loaf Cake at 320°F for about 35-40 minutes in the air fryer, checking frequently with a toothpick.
How to store the cake
Under a glass dome: The loaf cake stays very soft for 3-4 days thanks to the moisture from the ricotta.
In the freezer: You can slice it and freeze individual slices, so you’ll have a ready breakfast in seconds by heating them a few seconds in the microwave.
Now it’s your turn!
The Ricotta and Chocolate Chip Loaf Cake is that homemade cake that evokes slow mornings. It’s so soft that it will win you over at the first bite! Do you prefer it plain or dipped in a cup of warm milk? Tell me in the comments!
FAQ (Questions and Answers)
Can I use sheep’s ricotta?
Yes, but the flavor of the Ricotta and Chocolate Chip Loaf Cake will be much stronger. For a delicate taste suitable for everyone, cow’s milk ricotta is ideal.
Why make the incision with oil?
This trick allows the loaf cake to open evenly during rising, creating the classic “dome” of pastry cakes.
Can I replace the milk?
Certainly, you can use a plant-based milk (soy or oat) for a lactose-free version (also using a lactose-free ricotta).
Why didn’t the loaf cake rise well?
Make sure the eggs are at room temperature when whipped and that the baking powder is not expired. Also, opening the oven before 45 minutes can cause it to deflate.
Can I replace the oil with butter?
Of course, you can use about 3.2 oz (90 g) of melted butter, but vegetable oil guarantees a softness that lasts longer over time.
