A delightful twist on a classic pound cake, infused with creamy cannoli‑style ricotta filling and mini chocolate chips.

Scale

1½ cups all‑purpose flour

½ tsp baking powder

¼ tsp salt

1 cup unsalted butter, softened

1½ cups granulated sugar

4 large eggs

1 tsp vanilla extract

½ cup ricotta cheese, drained

½ cup heavy cream

¼ cup mini chocolate chips

8 oz ricotta (for filling)

½ cup confectioners’ sugar

½ tsp vanilla extract (filling)

¼ cup mini chocolate chips (filling)

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1. Preheat to 350°F, grease loaf pan, whisk dry ingredients.

2. Beat butter and sugar until light. Add eggs and vanilla.

3. Fold in ricotta, cream, flour mix, then chocolate chips.

4. Make filling: beat ricotta, sugar, vanilla, stir in chips.

5. Layer batter and filling, swirl gently.

6. Bake 55‑65 min until toothpick comes out clean.

7. Cool 10 min in pan, then on rack. Dust and slice.

Ensure ricotta is well‑drained to avoid soggy batter.

Use room‑temperature ingredients for best texture.

Check cake at 50 min to avoid over‑baking.

Wrap slices tightly to freeze.