Chocolate and raspberry baked ricotta cake

Indulge in the perfect blend of decadence and fruity freshness with our Chocolate and Raspberry Baked Ricotta Cake! This easy-to-make recipe features creamy ricotta cheese, rich cocoa, and juicy raspberries, delivering a moist and delightful treat for any occasion.

30 Apr 2025
Cook time 100 min
Prep time 585 min
8 Servings
7 Ingredients

Indulge your taste buds with this decadent Chocolate and Raspberry Baked Ricotta Cake. Combining the creamy texture of ricotta cheese, the richness of cocoa, and the tart freshness of raspberries, this dessert is a delightful treat that's perfect for any occasion. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and simple to follow.

Ingredients:

1/2 cup ricotta cheese

120g

2 cups self-raising flour

300g

1/3 cup dry cocoa powder

50g

1/4 cup sugar

50g

1/2 cup butter

110g

1 cup water

250g

1 cup raspberries

150g

Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This will ensure it's at the right temperature when your cake is ready to bake.

2. Prep the Baking Pan: Grease an 8-inch (20 cm) round cake pan with butter or non-stick spray. You can also line the bottom with parchment paper for easier removal.

3. Combine Dry Ingredients: In a large mixing bowl, sift together the self-raising flour and dry cocoa powder. This helps to remove any lumps and ensures an even distribution of ingredients. Add the sugar and stir to combine.

4. Melt the Butter: In a small saucepan or microwave-safe bowl, melt the butter. Allow it to cool slightly so it doesn't cook the other ingredients when mixed.

5. Mix Wet Ingredients: In another bowl, combine the ricotta cheese, water, and melted butter. Stir until the mixture is smooth and well combined.

6. Combine Wet and Dry Ingredients: Make a well in the center of your dry ingredient mixture and pour in the wet mixture. Gently stir until all ingredients are just combined. Be careful not to over-mix, as this can make the cake dense.

7. Fold in the Raspberries: Gently fold the raspberries into the batter. Try to distribute them evenly throughout the mixture without smashing them too much.

8. Transfer to Pan: Pour the batter into your prepared cake pan, using a spatula to spread it evenly.

9. Bake: Place the cake in your preheated oven and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cooking times may vary depending on your oven.

10. Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

11. Serve: After the cake has cooled, slice and serve. You can dust the top with a bit of powdered sugar or serve with a dollop of extra ricotta cheese and fresh raspberries for an elegant touch.

Tips:

- Ensure all ingredients are at room temperature before mixing to ensure a smooth batter.

- Use high-quality cocoa powder for the best taste.

- Gently fold the raspberries into the batter to keep them intact and evenly distributed.

- Line your baking pan with parchment paper for easy removal of the cake.

- Let the cake cool completely before cutting to avoid it falling apart.

There you have it—a rich and moist Chocolate and Raspberry Baked Ricotta Cake that's sure to impress your friends and family. With its balanced flavors and delightful texture, this cake is a fantastic dessert option that combines simplicity with indulgence. Happy baking!

Nutrition Facts
Serving Size	130 grams
Energy
Calories 310kcal	15%
Protein
Protein 8g	5%
Carbohydrates
Carbohydrates 40g	12%
Fiber 4.63g	12%
Sugar 7g	7%
Fat
Fat 14g	17%
Saturated 8g	25%
Cholesterol 36mg	-
Vitamins
Vitamin A 120ug	13%
Choline 12mg	2%
Vitamin B1 0.13mg	11%
Vitamin B2 0.05mg	4%
Vitamin B3 0.85mg	5%
Vitamin B6 0.02mg	1%
Vitamin B9 18ug	4%
Vitamin B12 0.04ug	2%
Vitamin C 4.91mg	5%
Vitamin E 0.18mg	1%
Vitamin K 2.79ug	2%
Minerals
Calcium, Ca 63mg	5%
Copper, Cu 0.34mg	38%
Iron, Fe 1.50mg	14%
Magnesium, Mg 50mg	12%
Phosphorus, P 130mg	10%
Potassium, K 200mg	6%
Selenium, Se 11ug	20%
Sodium, Na 18mg	1%
Zinc, Zn 1.13mg	10%
Water
Water 66g	-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chocolate and raspberry baked ricotta cake

Indulge in the perfect blend of decadence and fruity freshness with our Chocolate and Raspberry Baked Ricotta Cake! This easy-to-make recipe features creamy ricotta cheese, rich cocoa, and juicy raspberries, delivering a moist and delightful treat for any occasion.

Ingredients:

Instructions:

Tips:

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