The 2 cup ricotta and chocolate cake is an easy and quick dessert made with readily available ingredients. Besides being easy to make, it’s simple to remember thanks to the constant number that repeats in every ingredient, so you won’t need to write it down in your recipe notebook.
The 2 cup ricotta cake or forgetful cake is soft and aromatic, perfect for both kids and adults, and can be enjoyed at breakfast or as a snack.
It’s part of simple desserts like the 5-minute cakes or the 7-jar apple cake, perfect for those with little time to spend in the kitchen or little expertise. The batter is flavored with orange and vanilla, but you can substitute them with your preferred aromas and spices.
And do the chocolate chips sink? No, they don’t sink because the batter has the right consistency: fluffy, soft, and airy. If they all sink to the bottom, almost certainly your batter is too liquid, causing the chocolate or fruit to sink (find more tips at the end of the recipe).
Try also these other quick cakes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 7 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 321.90 (Kcal)
- Carbohydrates 53.18 (g) of which sugars 33.20 (g)
- Proteins 7.38 (g)
- Fat 10.18 (g) of which saturated 4.10 (g)of which unsaturated 3.72 (g)
- Fibers 0.60 (g)
- Sodium 41.50 (mg)
Indicative values for a portion of 90 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
- 1.6 cups all-purpose flour
- 1 cup sugar (you can reduce it to 3/4 cup)
- 1 cup cow's milk ricotta
- 2 eggs (large)
- 1 tbsp milk
- 1 tbsp orange juice (or lemon juice or other juice of choice)
- 1.5 tbsp peanut oil (or other oil of choice or melted butter)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp orange zest (grated)
- 0.5 cup dark chocolate chips (about 80g)
- to taste vanilla powdered sugar
- 2 tsp butter
- 1 tbsp all-purpose flour
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Spatula
- 1 Cake pan springform, 9-inch diameter
Procedure
In a large bowl, beat the eggs (they should be at room temperature) with the sugar until you obtain a light and fluffy mixture.
In another bowl, mix the ricotta with the vanilla, orange zest, oil, milk, and orange juice.
Sift the flour with the baking powder.
Add a third of the sifted flour to the beaten eggs and incorporate it with a spatula from bottom to top to avoid deflating the mixture, then add a third of the ricotta, continuing to mix with the spatula. Repeat the same operation two more times.
Add the chocolate chips.
Pour the batter into the greased and floured cake pan and level it.
Bake the cake in a preheated static oven at 350°F for about 40 minutes.
Check the cooking with a toothpick and, if needed, extend it by a few minutes.
The 2 cup ricotta and chocolate cake is ready, take it out of the oven and let it cool. Transfer it to a plate, sprinkle with powdered sugar, and serve.
Tips
Storage
The 2 cup ricotta and chocolate cake can be stored at room temperature under a glass dome for 3 days.
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FAQ
How to prevent chocolate chips from sinking in cakes?
There are no secrets to prevent chocolate chips, fruit, or raisins from sinking in cakes. The only way is to make a perfectly aerated and fluffy batter; if it’s liquid, the chocolate will inevitably end up at the bottom; there are no tricks!
How to achieve the right batter to prevent chocolate from sinking?
For the batter to be fluffy and soft, it must be well balanced. You can also follow these small tips:
– Use ingredients at room temperature
– Beat the eggs with the sugar for 5/6 minutes; they should triple in volume and be white and fluffy
– Do not add liquids (yogurt and oil) to the beaten eggs, or they will deflate, creating a liquid mixture; instead, alternate a portion of flour with one of the liquids, and in this way, you will obtain a dense and well-mounted mixture
– Dry the fruit with paper towels before adding it to the batter
– Flour and baking powder should always be sifted to avoid lumps
In this way, the batter will be firm enough to hold the weight of the chocolate chips.
