Chocolate Chip Cake

Name: Chocolate Chip Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: Type 00 flour 1 ½ cup; Eggs (at room temperature) 3.9 oz; Sugar 0.9 cup; Cow's milk ricotta cheese ¾ cup; Peanut seed oil 3 tbsp; Baking powder 3 ½ tsp; Lemon peel 1; Fine salt 1 pinch; Dark chocolate chips 5.3 oz

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 10
Cost: Low

PRESENTATION

Recipe by
Rossella Cosentino

So, here's the thing. If you’ve ever been to an Italian breakfast, you know a chocolate chip cake is a staple. Right next to homemade ciambellone and those soft, fluffy plumcakes. Really good stuff. What sets this one apart is the genius swap of butter for fresh ricotta. It gives the cake an extra moist and tender texture that everyone seems to love.

And look, this isn’t about fancy ingredients. It’s a simple chocolate chip cake you can whip up with stuff you’ve probably got in your pantry. Italians adore this style of chocolate chip cake because it’s forgiving—like, it stays soft and delicious even if it sits on the counter for a couple of days.

Plus, it is packed with chocolate chips. Each slice is studded with melty bits, turning breakfast into a treat. In Italy, you’ll find variations based on the region—some add a hint of orange zest for a sweet and zesty kick, while others might double down on the chocolate.

This particular chocolate chip cake recipe hits the sweet spot, with just enough chips to keep each bite exciting but not too rich for a morning treat. Thanks to the ricotta, it’s extra moist and almost creamy. Seriously good. It’s the kind of homemade chocolate chip cake that’s perfect for an afternoon snack or a quick fix when friends drop by for coffee.

And you know what? People love how straightforward it is to mix up. It’s practically foolproof. Perfect for those who want a quick treat without the fuss. This cake is a family favorite—soft enough for kids, delicious enough for adults.

It shows the Italian tradition of making sweets that bring everyone together around the table. With this chocolate chip cake from scratch, you enjoy the cozy comfort of classic Italian home baking, with an extra dose of chocolate for fun. It’s a simple joy that connects to the heart of Italian culture, where food is all about bringing people together and making memories. For sure.

How to prepare Chocolate Chip Cake

To prepare the chocolate chip cake, first pour the eggs into a bowl 1. Start whipping them with an electric mixer 2, and when they become foamy, add the sugar 3.

Continue whipping with the electric mixer 4 until you get a stable mixture. Then add the oil all at once 5 6.

Add the ricotta 7 and work with the electric mixer to incorporate it 8. At this point, add the flour all at once 9,

then proceed with the baking powder 20, salt 11, and lemon zest 12.

Mix with the mixer to combine all the ingredients 13 until you get a smooth and thick mixture 14. Pour in half of the chocolate chips 14 and mix with a spatula to incorporate them 15.

Then pour the batter into a 20 cm mold previously lined with parchment paper 16. Level the surface 17 and distribute the remaining chocolate chips on top 18.

Bake in a preheated static oven at 356°F for 40 minutes. Do the toothpick test before taking the cake out of the oven 19. Let it cool, then remove the cake from the mold 20 and serve it 21.

Storage

The chocolate chip cake keeps for 3-4 days under a glass dome.

Tip

Dust the cake with powdered sugar before serving and add vanilla extract to the batter for extra aroma!

Suggestions and Curiosities

Can brown sugar be used?
Granulated sugar can be replaced with brown sugar, and the result will be slightly more rustic.
Can the oil be replaced with butter?
You can use melted butter, considering that 80 g of oil corresponds to 100 g of butter.
Can different shapes be made with this dough?
You can make muffins and plumcakes with this recipe, but you will need to adjust the baking times.
What can be used to flavor the batter?
Add cinnamon, citrus zest, or vanilla
Can a convection oven be used?
It's preferable to use a static oven, but if you don't have one, slightly reduce the temperature and bake for a few minutes less. If the cake darkens too much, cover it with a sheet of aluminum foil.