High Altitude One Layer Chocolate Ricotta Cake
Chocolate ricotta cake is a moist and fudgy one-layer cake, with a simple topping of chocolate chips.
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
- 8-inch Springform Pan with Removable Bottom (or an 8-inch round cake pan)
Ingredients
- 15 oz whole milk ricotta cheese (1 1/2 cups)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour, fluffed, spooned and leveled
- 6 tbsp unsweetened Dutch-processed cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup semi sweet chocolate chips or morsels
- ¼ cup semi sweet mini chocolate chips
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottom of an 8-inch springform pan with a removable bottom with non-stick baking spray.Baker's Note: If you don't have a springform pan, you can use a regular 8-inch cake pan, but you'll need to line the pan with parchment paper, including tabs up the sides that will allow you to lift the cake out of the pan, rather than turning it out upside down.
- In a bowl, whisk the ricotta cheese with the sugar vigorously for 2 minutes. You can also use an electric mixer for this step, if preferred. Then whisk in the eggs and vanilla until smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet, and use a whisk or spatula to stir the batter together just until combined. The batter will be thick.
- Spread the cake batter into the prepared pan, and sprinkle with the regular sized chocolate chips (reserving the mini chocolate chips for later).
- Bake the cake for about 38-40 minutes, until the top springs back when gently touched and a cake tester or toothpick inserted in the center comes out clean.
- Set the pan on a cooling rack, and sprinkle the hot cake with the remaining mini chocolate chips. Let the cake cool for 30 minutes.
- Unmold the sides of the springform pan, and set the cake on a serving plate. Serve warm, or let cool a while longer to serve at room temperature.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
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