Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (65g) Unsweetened Dutch-process cocoa powder
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1.5 cups (340g) Whole-milk ricotta cheese, drained
  • 3 Large eggs, room temperature
  • 1 cup (200g) Granulated sugar
  • 0.5 cup (120ml) Extra virgin olive oil
  • 2 tsp Pure vanilla extract
  • 0.5 cup (90g) Semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to serve as a sling for easy removal.
  2. Whisk 1.5 cups flour, 0.75 cup cocoa, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp sea salt in a medium bowl until the color is a uniform, pale mahogany.
  3. In a separate large bowl, whisk 1.5 cups drained ricotta, 3 eggs, 1 cup sugar, 0.5 cup olive oil, and 2 tsp vanilla until the mixture looks like smooth, pale yellow custard.
  4. Gradually incorporate the dry flour mixture into the wet ricotta foundation using a silicone spatula. Fold gently until no streaks of white remain, being careful not to overmix.
  5. Fold in the semi-sweet chocolate chips if using.
  6. Pour the heavy batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake for 45 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
  8. Let the cake sit in the pan on a wire rack for 15 minutes. Note: The cake is very fragile while hot and needs this time to set its structure.