It was my husband’s birthday so I needed to come up with a cake that was both decadent and gorgeous. My first thought was chocolate and raspberry as it is one of those heavenly combinations. The only problem was neither of us like the overly sweet buttercream icing that usually accompany chocolate cake. We are both huge fans of cream cheese icing so I decided to try adding cocoa powder to my usual recipe to see what happened. To my delight I managed to create a chocolate icing that was neither sweet or sickly.
With a striking balance of sweetness from the raspberries, richness from the ricotta and bitterness from the cocoa power, this cake totally made my husband’s day. Perfect with a cup of tea or coffee in the garden!
6 inch round cake
1-1/2 cups all purpose flour
1/2 cup of good quality cocoa powder
1/2 cup of ricotta
2 tsp baking powder
3/4 cup oil
1/4 cup of milk
1 cup of fresh raspberries
Cream cheese and cocoa icing
1 tub cream cheese
2 tbsp cocoa powder
2 tbsp icing sugar
1 tbsp hot water
1) Preheat oven to 180C/350F
2) Combine all of the dry ingredients (flour, cocoa & baking powder) in a large mixing bowl.
3) In a separate bowl whisk the egg and sugar until they are mixed together. Add the oil, ricotta and milk and whisk together.
4) Empty the mixed dry ingredients into the wet ingredients and mix together.
5) Add the fresh raspberries and mix in gently.
6) Pour the cake batter into a 6 inch round baking pan that has already been greased and bake for about 40 minutes or until its cooked through. Test by inserting a skewer. If it comes out clean, the cake is ready. Leave to cool.
7) Meanwhile scoop out a tub of cream cheese into a small mixing bowl. Add 2 tbsp cocoa powder and a tbsp of hot water and mix thoroughly with a fork. Then add 2 tbsp of icing sugar and stir together.
8) After the cake has been left to cool for a few hours spread the cream cheese and cocoa icing over the top with a palette knife. Decorate with remaining fresh raspberries. Delicious!