Ricotta loaf cake with chocolate chips, a soft pantry cake, easy to make and perfect for any occasion.
Thanks to the ricotta, this loaf cake has an incredibly soft and moist texture, while the dark chocolate chips make it irresistible. It’s perfect for breakfast, a snack, or served as a light dessert after a meal accompanied by creams, cream, or ice cream.
One of the great advantages of this recipe is its simplicity: no complicated techniques or special equipment are needed, just a bowl and a whisk! In a few steps, you’ll get a genuine cake without butter, but with all the taste and softness expected from a good homemade loaf cake.
The ricotta loaf cake is also a versatile base: you can personalize it by adding orange or lemon zest for a citrus note, or substitute the chocolate chips with nuts for a more rustic version. If you prefer an even more indulgent variant, try glazing it with melted chocolate or dusting it with powdered sugar.
Making it is really simple: few genuine ingredients, slow baking, and the aroma spreading in the kitchen will make it your new favorite cake.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 367.34 (Kcal)
- Carbohydrates 50.82 (g) of which sugars 26.95 (g)
- Proteins 10.08 (g)
- Fat 15.00 (g) of which saturated 4.82 (g)of which unsaturated 7.02 (g)
- Fibers 0.69 (g)
- Sodium 60.88 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the ricotta loaf cake with chocolate chips
- 3 eggs (medium)
- 2 cups cups all-purpose flour
- 1 cup cups cow milk ricotta
- 3/4 cup cups sugar
- 1 teaspoon vanilla extract
- 3 tablespoons tablespoons sunflower oil
- 3 tablespoons tablespoons milk
- 1/2 cup cups dark chocolate chips
- Half packet baking powder
Tools
- Loaf Cake Pan
- Bowl
- Mixer
- Sieve
Recipe for the ricotta loaf cake
Start preparing the ricotta loaf cake with chocolate chips by draining the ricotta and softening it in a bowl with the help of a spatula.
In another bowl, break the eggs and weigh the sugar: beat them with the mixer until they double in volume.
Continue the preparation by adding to the egg and sugar mixture the sunflower oil, milk, and vanilla extract.
Also, add the ricotta to the bowl and make the mixture homogeneous with the help of a mixer.
Sift flour and baking powder into the bowl with the rest of the ingredients.
Mix the batter with a spatula, being careful not to form lumps.
Finish the batter by adding 1/2 cup of chocolate chips.
Mix again with the spatula until the chocolate is evenly distributed in the batter.
Transfer the loaf cake batter to a greased and floured 11.8 inch mold or lined with parchment paper.
Add the remaining chocolate chips.
Bake the ricotta loaf cake with chocolate chips in a preheated oven in static mode at 350°F for about 50 minutes.
Do the toothpick test before taking it out of the oven.
Let it cool completely before slicing.
Find this and other recipes in the Ricotta Desserts, Simple and Genuine Recipes collection.
Ricotta and Chocolate Chip Loaf Cake
Refer to this section to clear your doubts, if you do not find the answer to your question, comment or write to me using the form below.
If you are a fan of chocolate/cocoa desserts, don’t miss the CHOCOLATE AND COCOA DESSERT COLLECTION
Can I substitute ricotta with another ingredient?
Yes, you can substitute ricotta with Greek yogurt or mascarpone for a different texture. If you use yogurt, the loaf cake will be slightly lighter, while with mascarpone it will be richer and creamier.
Can this loaf cake be made lactose-free?
Yes, just use lactose-free ricotta and replace milk with a plant-based drink, like almond or oat milk. Also, make sure the chocolate chips are lactose-free or made from pure dark chocolate.
How long does the ricotta loaf cake last?
It keeps at room temperature for 2-3 days under a cake dome. To extend freshness, you can store it in the fridge for up to 5 days or freeze it in slices for about 1 month.
Can I add nuts or different flavors?
Sure! You can enrich the loaf cake with chopped walnuts, almonds, or hazelnuts. For an aromatic touch, try adding lemon or orange zest, or a pinch of cinnamon.
This recipe is part of the Loaf Cake Recipe Collection
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