Raspberry and Ricotta Chocolate Cake

This is a simple and moist cake that improves with age. If kept in an airtight container, it retains its sticky texture for five days, easily. I got the recipe here.

Ingredients

• 190g plain flour
• 60g cocoa
• 2 tsp baking powder
• 1/2 tsp salt
• 130ml oil
• 250g sugar
• 2 eggs
• 125g ricotta
• 60ml milk
• 125g raspberries

Method

Pre-heat the oven to Gas 4/180ºC/350ºF



Blend the eggs, sugar, oil, milk and ricotta





In a separate bowl, sift the flour, salt, baking powder and cocoa, then blend it into the wet mix



Mix in the raspberries by hand, reserving a few for the top



Pour into a greased tin [I used a 2lb loaf tin] and decorate on top with some reserved raspberries




Bake for 40 minutes, or until a skewer pushed into the cake comes out clean



Allow to cool and enjoy!