Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and grease a 9-inch round or springform pan with unsalted butter or cooking spray.
• In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar until light and fluffy.
• Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Fold the dry mixture into the wet mixture until no dry flour pockets remain, then fold in the ricotta cheese and milk until just combined.
• Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
• Pour the batter into the prepared pan and smooth the surface evenly.
• Bake for about 45-50 minutes, testing for doneness with a toothpick.
• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Dust with powdered sugar just before serving, if desired.