Start by heating the oven to 350°F (175°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly dust it with flour or cocoa powder so the cake doesn’t stick.

Next, melt the dark chocolate. You can do this in a heatproof bowl over a pot of simmering water or in the microwave in short bursts, stirring often until smooth. Mix in the Dutch-processed cocoa powder and stir until evenly combined. Let it cool for a few minutes.

In a large bowl, combine the ricotta cheese, melted butter, sugar, eggs, and vanilla extract. Whisk them together until the mixture is creamy and smooth. Then gently fold in the chocolate-cocoa mixture until fully blended.

Take another bowl and whisk together the flour, baking powder, and salt. Gradually mix these dry ingredients into the chocolate-ricotta mixture, folding carefully with a spatula so it stays light. Add the mini chocolate chips and stir them through evenly.

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for about 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

Let the cake cool in the pan for 10–15 minutes before moving it to a wire rack. It can be enjoyed warm or at room temperature. For a little extra touch, sprinkle some powdered sugar on top or drizzle with chocolate ganache.