Preheat oven to 350°F (175°C). Bring all the refrigerated ingredients to room temperature. For this recipe I used a 11 x 11x 3 inches non stick round cake pan. In a separate bowl, whisk together the flour, baking powder, and baking soda. Using an electric mixer, mix the butter and sugar until it becomes smooth, creamy, and light in color. Add one egg at a time then put in the vanilla extract. Mix everything well until it becomes fluffy.

Make sure to scrape the sides of the mixing bowl with a rubber spatula once or twice to mix in all the batter. Once the batter is smooth, alternately add the flour mixture and the ricotta cheese into the mixer while it is on low speed.

Continue mixing everything until the batter is well-blended and divide the batter in two. In one bowl, combine the batter with cocoa powder and milk and mix well. Place the batters into the prepared round cake pan by alternating spoonfuls of regular batter with the chocolate batter.

It is up to you how you marble it. Then bake it for 35-40 minutes or until a toothpick inserted in the center comes out clean. When it is done, let it cool on a cooling rack. You may sprinkle the top with powdered sugar or drizzle the cake with chocolate ganache. Enjoy!😉😋