Preheat oven to 350 degrees. Line 2 8-inch round baking pans with parchment paper, spray with baking spray, and set aside.
In a medium bowl whisk together the flour, baking powder, soda, salt, and allspice. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream the butter and the sugar together until light and fluffy, about 5 minutes, scraping down the bowl as necessary.
Add the eggs, one at a time, mixing well until fully incorporated and scraping down the bowl as necessary. Stir in vanilla extract.
Working in three batches, add the flour mixture to the wet ingredients, alternating with ½ of the ricotta and ending with dry ingredients. Scrape down the bowl to be sure everything is fully incorporated. Sprinkle chocolate chips with 1 teaspoon flour and toss to coat. Gently fold chips into batter, being sure to not overmix.
Divide batter among prepared pans and bake in preheated oven for 30 – 35 minutes, or until tops are golden brown and sides of cake are just beginning to pull away from pan. Remove from oven and allow to cool in pan for 10 minutes before removing from pans and allowing to cool completely.