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

In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed for 3-5 minutes.

Incorporate the eggs one at a time, mixing well after each, then stir in the vanilla extract.

Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.

Fold the flour mixture into the creamed mixture until no dry bits remain, then fold in the ricotta cheese and milk.

Add the semi-sweet chocolate chips, gently stirring to distribute them throughout the batter.

Pour the batter into the prepared pan and smooth the top.

Bake for 45-50 minutes, or until the edges are golden brown and a toothpick comes out clean.

Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.