Raspberry Ricotta Chocolate Cake

Raspberry Ricotta Chocolate Cake | Playful Cooking

Some days are meant for baking and indulging. I am not talking about cold weather or rainy days, cloudy mornings or even birthdays. It’s just one of those days when all you crave is to bake a chocolate cake for yourself. Regardless of how warm the afternoon feels and how extreme the temperature shoots, the girl just looks forward to wrapping her red apron around, whisking the cake batter and turning on the oven. It was that kind of day for me and chocolate cake was the first thought that popped in my mind while still on bed, scrolling through the inbox on my mobile.


Raspberry Ricotta Chocolate Cake | Playful Cooking


Chocolate cake was all I used to bake at one point of time. Then I met Arvind, who loves to eat chocolate any day, any time but dislikes chocolate cake. Funny thing is, I am just the opposite. Huh! Anyway, so that morning without giving any second thought, I baked the cake even before I prepared lunch for us. What can I say, craziness bombarded out of nowhere and I played along with it.


Needless to say, it was quite worth the effort.


Raspberry Ricotta Chocolate Cake | Playful Cooking


Raspberry Ricotta Chocolate Cake | Playful Cooking


Arvind took a tiny bite. I shared couple small slices with a friend who dropped by for chitchat in the afternoon. As for the rest of the cake, I gobbled all by myself. The following two days, I had dessert for lunch and dinner. And you shouldn’t feel sad for the hubby. He is storing gelatos in the refrigerator like it’s the end of the world or something. So he is quite blissful with his favorite flavors. It’s good that he doesn’t care much for chocolaty cake. I get to eat it all without feeling any kind of guilt!


Raspberry Ricotta Chocolate Cake | Playful Cooking


Raspberries | Playful Cooking


This is the first time I added ricotta in cake. After I baked the ricotta bread, there was sufficient leftover cheese to be used on a cake. Plus this recipe from Liren’s blog was on my mind for a while. So I took the inspiration and decided to bake one for me with chocolate and berries.


With a striking balance of sweetness from raspberries, richness from ricotta and bitterness from cocoa powder, this cake totally made my day. It was crumbly, soft, not overly sweet and perfect with a cup of tea or coffee.


Raspberry Ricotta Chocolate Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Serving Size: Makes a 6 inch round cake.

Raspberry Ricotta Chocolate Cake


  • 1-1/2 cups all-purpose flour
  • 1/2 cup cocoa powder (I use dutch dark cocoa powder)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup oil
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup ricotta
  • 1/4 cup milk
  • 1 cup fresh raspberries


  • Preheat oven to 350F.
  • In a bowl, combine all the dry ingredients (flour, cocoa powder, baking powder and salt). In a separate bowl, whisk egg and sugar until they’re mixed together. Add oil, ricotta and milk and give another whisk. Empty the mixed dry ingredients to the wet ingredients bowl and whisk again. Finally, drop the fresh raspberries and using a spoon, mix it lightly.
  • Pour the cake batter in a six-inch round baking pan and bake for about 40 minutes or until it’s baked through. Check by inserting a knife or tooth pick right in the center. If it comes out clean, the cake is ready.


If the cake turns brown on top but remains uncooked in the center, leave the oven door partially open and continue baking.



Raspberry Ricotta Chocolate Cake | Playful Cooking

comments on this post are currently closed.

So lovely, the tumble of raspberries is just gorgeous! Wish I could indulge in a slice this evening :).

Joyti says:

Yum! This looks really decadent and gorgeous too. And I like chocolate cake more than actual chocolate, like you.

sulagna says:

Kankana so glad to have your post on my reader, the sight of those rasberries and that cake…like we in Bengali would say “durdaanto” . acha tell me something,i dont get Ricotta here easily, its almost a two hour drive to the fancy store which has it…so what can i substitute it with.

Mallika says:

Loving every bit of the moist crumb in that cake. Unfortunately, we don’t get ricotta nor those beautiful berries in India, but yet your clicks will not stop me from dreaming! They gorgeous as ever!

Sarah says:

Oh perfect. I love chocolate and raspberry, and with the lightness of ricotta, I bet it would be perfect.

Rosa says:

A beautiful cake and delightful combination! I crave baked goodies all the time…

Refreshing pictures!



Thats a beautiful looking cake Kankana and a girl’s gotta bake when a girl’s gotta bake !! Loved the pics

Ingrid says:

Looks so moist and so sweet – perfect all round.

Nandita says:

What a fabulous cake. I could have this foe breakfast. 🙂

That cake looks so dark and divine. And the beautiful red raspberries on it make it all the better!

it looks divine!! Moist and just that color I like.

This is so simple, yet so amazing !!!

Thanks for that partially open door tip. For the first time I had a semi cooked cake few weeks ago and wish I had known this. Absolutely amazing cake. Love that raspberry shot.

Pia says:

Ki pretty dekhte cake ta! It’s fit for a shop window, Kankana. I would come by for chitchat anytime for a slice if that!

Asha@FSK says:

I am like you.. don’t eat that much chocolate but can dig into a huge slice of brownie with abandon and that is also what I make when the world tumbles around me! :))

Gorgeous cake!

pavithra says:

Gorgeous cake… Yah ricotta gives nice crumbs and moist to the cake with wonderful taste at the end. Pictures are stunning asusual.

Archana says:

I was smiling all through reading this beautiful post! 🙂 We have a similar scene at our home too. Hubby likes chocolates but when I bake a chocolate cake or brownies he says it is very chocolate-y! I sigh and say “Well, it’s a ‘chocolate’ cake!” and will have to gobble most of it down by myself while he only enjoys a piece or two. Love the addition of ricotta here…..lovely colorful pictures!

Rafeeda says:

That is such a chocolaty cake… wow….

So beautiful and irresistible!

Sarvani says:

Rubbing it in are you?? that you live in beautiful weather where you get raspberries ..and the weather permits you to bake.. while we swelter in temps that have crossed 40 degrees!! :)) but the cake looks beautifully moist.. and those raspberries.. am jealous!!!

Ricotta makes every cake better! YUM!!!

Anna@CCS says:

Gorgeous cake! I love pairing chocolate with raspberries! Pinned!

Chocolate and raspberiies together makes a rich taste…it’s my husband’s favorite combination. Will wait for the fresh raspberry season to make it. beautiful colors.

Eileen says:

Raspberry and chocolate is one of the best dessert combinations ever! I bet the ricotta makes the texture of this cake just amazing too. 🙂

What a pretty picture.
I’m shopping for a chocolate cake recipe and I think I just found what I was looking for!

nusrat2010 says:

Every inch of all your pictures is pure, dark, intense seduction:) And that sexy little gorgeous cake stole my heart. Totally 🙂

Absolutely gorgeous looking chocolate cake! Looks like it absolutely must be eaten as quickly as humanly possible

This cake looks incredible!!! I just stumbled across your blog and your photography is insane! So gorgeous!

That cake looks absolutely scrumptious! What a beautiful color.

Kiran says:

Pure decadence. and I love the use of ricotta here 🙂

If I can have that cake baked by you, I don’t mind flying all the way from one coast to another.

carey says:

Wowie wow, this cake looks divine! Although I don’t believe I’ve had ricotta in a cake before, I can imagine that it does wonders for the texture. And chocolate + raspberries, well that’s always a yes. 😀

Wow, what a stunning cake! It looks so welcoming, waiting to be eaten! Beautiful photographs — the color of the raspberries just sing!

nipponnin says:

Lovely photos! I especially like that bowl-full of raspberry photo. Raspberry and chocolate is a great combo I think.

Reem says:

I can only imagine the creaminess and richness ricotta must have added here..
Just so beautiful… You know I was going through IG feed n I saw this.. Well gal I have been craving this ever since ..LOL
Really lovely shots babe… Specially the one with chocolate draping and falling from the whisk… Love it!

What a beautiful creation! It must taste so wonderfully rich with the raspberries and ricotta. I must say that me & Jeremy will eat any and all forms of chocolate, but I am definitely partial to the chocolate cake as well 🙂

rebecca says:

this looks wonderful 🙂 and you sound like me after I make a cake

Absolutely decadent cake.. never tried a ricotta and chocolate combination before but this looks stunning and very moist. beautiful pics too!

usha singh says:

This looks fantastically fabulous-unfortunately for me–i will have to experiment a bit with the recipe–because i do not use eggs–but i will most certainly try this recipe–the addition of Ricotta sounds wonderful to me

Kankana Saxena says:

Thanks Usha, would love to know how it turned out eggless. Do share with me please 🙂

goboroot says:

Kankana,these photos are killing me! It’s late Saturday night and I crave a piece of your chocolate cake:)Absolutely beautiful images! Btw, congratulations on your new beginning (continuation).

Kankana Saxena says:

Thanks dear 🙂 It was a risky move but feels worth the effort!

This looks like such an amazing cake. I love the combination of chocolate and raspberries. Absolutely stunning photos by the way. You are an inspiration!

jehanne says:

I could gawk at that chocolate cake for hours, kankana! and still salivate over the dish as well as your gorgeous photos. They look sublime.

A gorgeous cake indeed and it looks like pure indulgence.

Like the fact you used ricotta in the recipe. Must have been really delicious. What a great combination, chocolate, ricotta and raspberries.

Now I am craving this gorgeous cake. Thanks for the temptation and for sharing the recipe Kankana:)

natalie says:

oh myyyyyyyyyyyyyyyy

this is just begging to be made for an upcoming two person picnic. it’s certainly petite enough to be gobbled up in one sitting!

might i just ask what sort of oil did you use for the cake? veggie, canola, coconut?


Kankana Saxena says:

Thanks Natalie 🙂 I used olive oil but vegetable oil will do great too.

Cant tell you how badly I crave for that cake now…Too good !!

You are so lucky you got to eat most of it by yourself. If I made this, I’d be fighting with my kids and husband for sure! Very interesting to know ricotta in it, and I’ve never baked with it and I’m very curious how it’s like. As you said, the balance sounds amazing!

Vladislav says:

Holy Moly, this is perfection!!!

nipponnin says:

I came back to print this recipe. I agree with whatever I posted in first comment. I just want to add to that is I love the red plate very much!

Antonio B says:

What a wonderful cake, I just made it for my friend for his bday!
Instead of a cake pan I used ramekin and made 7 mini cakes 🙂

Tanvi@SinfullySpicy says:

This is such a gorgeous cake recipe. I just saw that I have all the ingredients in my fridge, except raspberries- maybe I will put cherries instead. My weekend baking is fixed. Cant wait to try and then nom nom..

RachelB says:

Hi there!
My friend asked me to bake this cake (3 of them) for her wedding! Can you tell me if I make them ahead and freeze them? Thanks!

Kankana Saxena says:

Hi Rachel. The cake stayed good and moist for couple of days. It got over by then. I never really had to keep it or more than that and hence really cannot assure you how it would taste if you make it much in advance. Sorry, couldn’t help much!