Ricotta Chocolate Chip Crumb Cake

 

This ricotta cake is filled with a ricotta filling, one that reminds me of a cannoli filling and I love a good cannoli. The cake is then topped with a crumb topping. Crumb toppings seem to make all baked goods better. 

This cake comes with an interesting tip/method for lining the cake pan. The original blog post learned from an Italian friend how to line the pan without using cooking spray. Normally when using parchment paper you cut it to the size of the pan and place it in and then spray with cooking spray. With this new method you crumble up the parchment paper, get it wet, shake it out and then line the pan and the cake won't stick and you do not need cooking spray. It was definitely weird doing it this way, but it did work and having the parchment paper overhang the pan meant it was easier to get out of the pan.

Ricotta Chocolate Chip Crumb Cake

Crumb Crust

• 2 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 cup cold butter, cubed
• 1 egg

Ricotta Filling

• 1 1/2 cups + 2 tablespoons ricotta, drained
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup mini chocolate chips

Toppings

• 1/4-1/3 cup mini chocolate chips
• 2-3 tablespoons powdered sugar

Directions:

1. Preheat the oven to 350º F. Cut a large square of parchment paper (big enough to over hang the edge the pan). Crumble up the parchment paper, then get it wet and shake out the excess water and line a 8 inch round cake pan with it, allow the excess to over hang the edge of the pan.
2. In a large bowl, whisk together the flour, sugar and baking powder. Add in the cold cubed butter and mix with a pastry cutter to form a crumbly mixture. Add in the egg and mix just until combined.
3. Place 2/3 of the crumb mixture into the prepared pan and press down onto the bottom of the pan and halfway up the sides. Place the pan and the bowl with the remaining crumb mixture into the refrigerator.
4. In a medium bowl, with an electric mixer, beat together the ricotta, sugar and egg until creamy. Fold in the chocolate chips.
5. Remove the cake pan from the refrigerator and place the ricotta filling on top of the crust, spreading into an even layer. 
6. Sprinkle the remaining crumb mixture on top of the filling and sprinkle with chocolate chips.
7. Bake for 30-40 minutes or until golden on top. Allow the cake to cool completely and then using the overhang of parchment paper, remove from the pan and sprinkle with powdered sugar right before serving.

Enjoy!!!

Notes:

Drain the ricotta for at least 10-20 minutes, depending on how much extra moisture it has.

Servings: 10

*Adapted from An Italian in my Kitchen.