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.