Double Chocolate Ricotta Marble Cake (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 125 grams all-purpose flour
02 - 45 grams unsweetened cocoa powder
03 - 4 grams baking powder
04 - 2 grams baking soda
05 - 1 gram salt

→ Wet Ingredients

06 - 115 grams unsalted butter, softened
07 - 200 grams granulated sugar
08 - 2 large eggs
09 - 250 grams ricotta cheese
10 - 120 milliliters whole milk
11 - 5 milliliters vanilla extract

→ Add-Ins

12 - 90 grams semi-sweet chocolate chips

# Instructions:

01 - Preheat the oven to 175°C and grease a 23-centimeter round cake tin.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until uniformly blended.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar until light and fluffy.
04 - Incorporate eggs one at a time into the creamed mixture, then blend in ricotta cheese, milk, and vanilla extract until smooth.
05 - Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
06 - Gently fold semi-sweet chocolate chips into the batter.
07 - Pour half of the batter into the prepared cake tin. Add remaining cocoa powder to the other half and stir until homogenized.
08 - Drop spoonfuls of the chocolate batter over the plain batter in the cake tin, then use a knife to swirl and create a marble effect.
09 - Bake for 35 to 40 minutes, or until a skewer inserted in the center emerges clean.
10 - Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before cutting.

# Notes:

01 - For a richer chocolate layer, melt chocolate chips and gently swirl into the batter before baking.
02 - Ensure the cake is fully cooled before slicing for clean presentation and optimal texture.

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