High Altitude Chocolate Chip Vanilla Ricotta Cake
A simple recipe for a one layer chocolate chip cake that's moist, dense, and made with creamy ricotta cheese.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 2 cups cake flour, fluffed, spooned and leveled
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs
- 1 ½ cups (13 oz) full fat ricotta cheese
- 2 tsp vanilla extract
- ⅔ cup mini chocolate chips
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8 or 9 inch square baking pan with non-stick baking spray, or with butter and flour.
- In a bowl, sift together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the eggs, ricotta and vanilla extract.
- Add the wet ingredients to the dry, and fold everything together with a spatula until combined. Fold in the chocolate chips, reserving a few for the top of the cake. The batter will be fairly thick.
- Spread the batter into the prepared pan, and sprinkle the batter with the rest of the chocolate chips.
- Bake the cake for about 35 minutes (for an 8 inch pan) or 30 minutes (for a 9 inch pan), until a cake tester inserted in the center comes out clean.
- Let cool slightly, then serve warm, or at room temperature.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
Leftover cake is great slightly warm, so you can reheat individual pieces in the microwave for 15-20 seconds at 50% power.
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