Description

A rich and tender ricotta chocolate chip Bundt cake with a soft, moist crumb and pockets of melted chocolate throughout. This elegant yet simple dessert is perfect for gatherings, coffee breaks, or a comforting homemade treat.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

3 large eggs

1 cup whole milk ricotta cheese

1/2 cup sour cream

2 teaspoons pure vanilla extract

1 1/2 cups semi-sweet chocolate chips

1/4 cup whole milk

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Instructions

Preheat the oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar for 3 to 4 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition to keep the batter smooth.
Mix in the ricotta cheese, sour cream, and vanilla extract until fully combined and creamy.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until incorporated without overmixing.
Gently fold in the chocolate chips until evenly distributed.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cake in the pan for about 15 minutes, then invert onto a wire rack and allow it to cool completely before slicing and serving.

Notes

Add 1 teaspoon of orange zest to the batter for a subtle citrus flavor that pairs well with chocolate.

Dark chocolate chunks can be used instead of semi-sweet chips for a deeper chocolate taste.

Chopped toasted hazelnuts or almonds can be folded into the batter for added crunch.

Dust the cooled cake with powdered sugar or drizzle with a simple chocolate glaze before serving.

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Individual slices can be wrapped and frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32 g
Sodium: 220 mg
Fat: 23 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 105 mg