Chocolate Chip Ricotta Crumb Cake Recipe
A deliciously moist and crumbly chocolate chip ricotta crumb cake with a buttery crumb crust and a creamy ricotta filling studded with mini chocolate chips. This cake offers a delightful blend of textures and flavors, perfect for a cozy dessert or an indulgent snack with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Crumb Crust
- 2½ cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 pinch salt (or ¼ teaspoon if using unsalted butter)
- ½ cup butter, very cold or frozen and grated
- 1 large egg
Ricotta Filling
- 1½ cups + 2 tablespoons ricotta cheese (drained for 10-20 minutes)
- ½ cup granulated sugar
- 1 large egg
- ½ cup mini chocolate chips
Topping
- Remaining crumb mixture (about ⅓ of original crumb crust mixture)
- ¼ – ⅓ cup mini chocolate chips
- 2-3 tablespoons powdered/icing sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch round cake pan with crumpled wet parchment paper by cutting a large square, crumpling it, wetting it, shaking out excess water, and then lining the pan with it.
- Make the Crumb Crust: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the very cold or frozen grated butter and use a fork to mix until the mixture becomes crumbly. Add one egg and mix just until the mixture remains crumbly, avoiding overmixing.
- Form the Crust Base: Take about two-thirds of the crumbly mixture and press it firmly into the bottom and halfway up the sides of the prepared cake pan. Place the pan in the refrigerator to chill while you prepare the filling.
- Prepare the Ricotta Filling: In a medium bowl, beat together the drained ricotta, granulated sugar, and one egg until the mixture is smooth and creamy. Gently fold in ½ cup mini chocolate chips.
- Assemble the Cake: Remove the crust base from the fridge. Pour and spread the ricotta filling evenly over the crust. Sprinkle the remaining crumb mixture on top of the filling, followed by the remaining ¼ to ⅓ cup mini chocolate chips.
- Bake the Cake: Bake in the preheated oven for approximately 30-40 minutes or until the top is golden and the filling is set.
- Cool and Serve: Let the cake cool completely in the pan. Before serving, dust the top with powdered sugar. Optionally, serve with vanilla ice cream for an extra indulgence. Enjoy!
Notes
- Drain the ricotta well before using. If it is very watery, drain in a sieve for about 20 minutes to avoid a runny filling.
- Store the cake covered in an airtight container or wrapped with plastic wrap in the refrigerator. It will keep fresh for 3-4 days.
- This cake freezes well; wrap cooled cake tightly and freeze for up to one month. Defrost overnight in the fridge before serving.
