1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
3. Add the ricotta cheese and vanilla extract, mixing until well combined.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
7. Fold in the orange zest and mini chocolate chips.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Optional: Whip the heavy cream until it forms stiff peaks and use it to frost the top of the cooled cake.
12. Dust with powdered sugar before serving.

Remember, the key to this cake is not to overmix. My abuela always said that a gentle hand in the kitchen makes for the best results, a lesson I hold dear in my cooking adventures.