• Preheat the oven to 350°F (175°C).
• Grease a 9-inch round cake pan and line the bottom with parchment paper.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In a separate large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or a stand mixer.
• Add the ricotta cheese to the butter-sugar mixture and beat until well combined.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Gently fold the chocolate chips into the batter.
• Transfer the batter to the prepared cake pan and spread it evenly.
• Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

OPTIONAL: Dust the cooled cake with confectioner’s sugar or drizzle it with melted chocolate before serving.