Chocolate Chip Ricotta Loaf Cake

This fructose-free chocolate chip cake with ricotta is a delight for any occasion.

The ricotta makes this loaf cake very moist and fluffy, and the chocolate chips delight young and old. 

Whether you want to serve it as a Christmas dessert, with coffee or tea, or just because you wanna have cake, it makes a "good figure" every time.

The first time I made this cake was for my husband's name day. It was so popular afterward that I baked it over and over again in different variations.

For my daughter, for example, made as a fruit cake. Instead of the chocolate, I have used here a mixture of glazed fruits. It's not that my daughter doesn't like chocolate.

No! But after watching "Olaf's Frozen Adventures" on TV for the first time, she wanted a fruitcake. 😀

🥘 Ingredients

• Milk or Dark Chocolate Chips - If you like, you can also use half dark chocolate and half light chocolate. Whatever you prefer!
• Cake Flour
• Baking Powder
• Salt
• Powdered Sugar
• Ricotta Cheese
• Unsalted Butter
• Eggs
• Vanilla Extract // Ground Vanilla Bean Powder

🍽 Equipment

• Loaf Pan (standard, 9x5 inch / 23x12 cm)
• A fine sieve to finely sift salt, sugar, flour, and baking powder
• Medium Bowl
• Electric Mixer or Kitchen Machine
• Parchment Paper

🔪 Instructions

To prepare, first, preheat the oven to 325 °F // 160 °C. Then take your loaf pan and grease it with butter or nonstick cooking spray (whatever you prefer), and line it with parchment paper. This precaution will allow the cake to lift out of the pan after baking as if by magic!

Now sift the flour with the baking powder and salt into a mixing bowl and set aside. 

Now sift the powdered sugar in a separate bowl (best into the bowl of the food processor) to be finely granulated, and no sugar clumps remain. Then add the butter and the ricotta and mix the whole mixture on medium speed until it is nice and creamy. Let the food processor do this "hard" work 😉

Once the mixture is creamy, add one egg and mix well before adding the second. Next, add the vanilla.

Now fold in all the dry ingredients you have already sifted before. Afterward, add the chocolate chips and let the kitchen machine blend it all well together. 

Once this is accomplished, spread the cake batter evenly into the loaf pan. 

The active part of the baking is over. Now bake the cake for 80 to 90 minutes (depending on the oven) on the middle shelf in the preheated oven. Since I have an old oven, it took me an hour and a half. Just test at the end of the baking time with a toothpick: if the toothpick comes out clean without the dough sticking to it, it's good to go. 

After baking the chocolate chip loaf cake:

1. Lift it out of the pan together with the baking paper.
2. Fold the baking paper aside and let the ricotta cake cool on a cake rack.
3. After cooling, remove the parchment paper, store this delicious cake in an airtight container, and serve it as finger-thick slices.

🌡️ Freezing

Freezing does not affect this cake; it still tastes wonderfully fluffy and delicious after thawing. Before freezing, wrap it in plastic wrap, and you're good to go. 

Fancy more recipes using Ricotta? Try out the following recipes: Fresh Strawberry Cupcakes with Ricotta Sponge or No-bake Chocolate Ricotta Cheesecake!

Serve this delicious cake with coffee, cocoa, tea, or a delicious Christmassy cocktail! Enjoy! 🥰

If you fancy another recipe for a loaf cake, try this gorgeous honey cake recipe, Pumpkin Bread with chocolate chips and cranberries, or this awesome banana bread without baking soda!

📖 Variations

Variations of this loaf cake can be accomplished with different types of chocolate, glazed fruit (to make it a fruit cake), or additional spices. I use dried and ground vanilla bean powder in this recipe. I always have "Vanilla Powder" at home because I sweeten my morning oatmeal, rice pudding, or golden millet oatmeal. But what fits especially great to this loaf cake are Christmas spices or spice blends. 

More delicious recipes for you to try

• Chestnut Cake
• Egg White Chocolate Cake
• Austrian Strawberry Sponge Cake
• Potato Flour Cake with Eggnog
• Whipping Cream Bundt Cake
• Flourless Chocolate Cake
• Double Chocolate Bundt Cake
• Chocolate Babka (created by yellowthyme.com)
• Gluten Free Zucchini Bread (created by seasonalcravings.com)

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.