Raspberry Ricotta Chocolate Cake
Ingredients that you will need:
- 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.
This image is meant to be a source of inspiration. No copyright infringement intended. I do not own images posted on this page.