Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer for about 3-4 minutes until light and fluffy.

Add the ricotta cheese and eggs to the butter-sugar mixture and beat until well combined and smooth.

In a separate bowl, whisk together the flour, baking powder, cocoa powder, and a pinch of salt.

Gradually add the dry mixture to the wet ingredients, mixing until just combined. If the batter is too thick, add the optional milk for a smoother consistency.

Divide the batter in half. In one half, gently fold in the chocolate chips and the remaining cocoa powder.

In the prepared cake pan, alternate spoonfuls of the plain batter and the chocolate batter. Use a knife or skewer to gently swirl the two batters together.

Bake in the preheated oven for approximately 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, slice and serve your Double Chocolate Ricotta Cake.