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.
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.
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!
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Comments are closed.
RachelB
July 18, 2013 at 12:00 PMHi 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
July 18, 2013 at 12:08 PMHi 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!
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July 11, 2013 at 10:37 PMThis 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..
Antonio B
June 7, 2013 at 4:05 PMWhat 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 🙂
nipponnin
June 4, 2013 at 12:16 PMI 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!
Vladislav
June 2, 2013 at 4:43 AMHoly Moly, this is perfection!!!
Nami JustOneCookbook
May 31, 2013 at 12:07 AMYou 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!
Shema George
May 29, 2013 at 10:47 AMCant tell you how badly I crave for that cake now…Too good !!
natalie
May 28, 2013 at 6:37 PMoh 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?
THANKS! n.
Kankana Saxena
May 29, 2013 at 11:09 AMThanks Natalie 🙂 I used olive oil but vegetable oil will do great too.
Nancy/SpicieFoodie
May 28, 2013 at 1:24 PMNow I am craving this gorgeous cake. Thanks for the temptation and for sharing the recipe Kankana:)
Ella-Home Cooking Ad
May 27, 2013 at 9:03 AMLike the fact you used ricotta in the recipe. Must have been really delicious. What a great combination, chocolate, ricotta and raspberries.
easyfoodsmith
May 27, 2013 at 5:49 AMA gorgeous cake indeed and it looks like pure indulgence.
jehanne
May 27, 2013 at 1:03 AMI could gawk at that chocolate cake for hours, kankana! and still salivate over the dish as well as your gorgeous photos. They look sublime.
Jennifer @ Delicieux
May 26, 2013 at 6:57 PMThis looks like such an amazing cake. I love the combination of chocolate and raspberries. Absolutely stunning photos by the way. You are an inspiration!