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
- 1-½ cups all-purpose flour
- ½ cup cocoa powder (I use dutch dark cocoa powder)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup oil
- 1 cup sugar
- 2 eggs
- ½ cup ricotta
- ¼ 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
Sarvani
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!!!
Angie@Angiesrecipes
So beautiful and irresistible!
Rafeeda
That is such a chocolaty cake... wow....
Archana
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!
pavithra
Gorgeous cake... Yah ricotta gives nice crumbs and moist to the cake with wonderful taste at the end. Pictures are stunning asusual.
Asha@FSK
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!
Pia
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!
Lail | With A Spin
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.
Just Cake Girl
This is so simple, yet so amazing !!!
kulsum@journeykitche
it looks divine!! Moist and just that color I like.
indugetscooking
That cake looks so dark and divine. And the beautiful red raspberries on it make it all the better!
Nandita
What a fabulous cake. I could have this foe breakfast. 🙂
Ingrid
Looks so moist and so sweet - perfect all round.
Archana Kumar
Thats a beautiful looking cake Kankana and a girl's gotta bake when a girl's gotta bake !! Loved the pics
Rosa
A beautiful cake and delightful combination! I crave baked goodies all the time...
Refreshing pictures!
Cheers,
Rosa
Sarah
Oh perfect. I love chocolate and raspberry, and with the lightness of ricotta, I bet it would be perfect.
Mallika
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!
sulagna
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.
Joyti
Yum! This looks really decadent and gorgeous too. And I like chocolate cake more than actual chocolate, like you.
Laura (Tutti Dolci)
So lovely, the tumble of raspberries is just gorgeous! Wish I could indulge in a slice this evening :).