raspberry ricotta cocoa cake...

This weekend, I made homemade corn and black bean salsa, mint margaritas and a raspberry ricotta cocoa cake for a dinner party. The cake was so decadent, but not at all sweet and had the texture of a brownie but was as light as cake. It truly was delicious, uniquely savory and my new favorite recipe!

This cake must be made with self-rising flour, which isn't a very common item in grocery stores in the United States and tends to be a bit more expensive. To make your own self-rising flour, combine salt, baking powder and flour into a bowl and mix well.

Along with the flour, you will also need caster sugar, which is common in the UK. To make your own caster sugar {super fine sugar}, place your required amount of sugar in a plastic bag and crush with the smooth side of a meat mallet...

Once you've combined all the dry and wet ingredients, gently fold your frozen raspberries into the mixture. You will need to use frozen raspberries because fresh raspberries will break apart too quickly in the baking process.

After you've folded in your raspberries, pour the batter into a wax paper lined pan. Make sure there is enough wax paper so that it drapes over the edges of the pan {you will need to use this excess paper to lift the cake out of the pan once it's baked}.

After removing your cake from the oven, let it sit for a few minutes before using the wax paper to remove the cake from the pan. Make sure to let the cake cool before trying to remove the paper from the cake, otherwise the cake will break apart.

While the cake is cooling, you will make the raspberry sauce topping. Combine caster sugar and water into a saucepan and stir over heat until a syrup is formed. Add your raspberries, stir, remove from heat and then refrigerate until serving! 

Raspberry Ricotta Cocoa Cake
(serves 8)
  • 3/4 cup reduced-fat ricotta cheese
  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 cup cocoa powder
  • 1 cup caster {super fine- can be purchased or made} sugar
  • 7 tbsp butter, melted
  • 1 cup hot water
  • 1 1/2 cup frozen raspberries
  • wax paper

Raspberry sauce

  • 1/2 cup caster sugar
  • 1 cup frozen raspberries


  • Preheat your oven to 320°F. With wax baking paper, line base and sides of a 2.5" deep, 8.5" (base) round cake pan, then lightly spray the baking paper with cooking spray.
  • In a large bowl, combine baking powder, salt and flour and mix well. By combining these ingredients, you've just made self-rising flour!
  • To make caster sugar, measure out 1 cup of sugar and pour into a plastic bag. With the smooth side of a meat mallet, crush the sugar until it's super fine.
  • Add cocoa to your self-rising flour mix and mix well. Then add sugar, butter, water and ricotta and mix well.
  • Once your mixture is smooth, gently fold in 1 1/2 cup of frozen raspberries. Take your mixture and pour into the paper-lined pan. Bake for 1 hour and 20 minutes or until your cake passes the toothpick test. Let the cake stand in the pan for 5 minutes, then gently lift the cake {by grabbing the paper} out of the pan and onto a cooling rack. The cake will sit for an additional 15 minutes before removing the paper.

Raspberry Sauce

  • Combine caster sugar {see previous instructions} and 2 tbsp cold water in a saucepan over medium heat. Stir over heat until the mixture forms a syrup. 
  • Add raspberries and stir, then remove from heat and refrigerate until serving. 
  • Cut cake into wedges, plates, spoon over raspberry sauce and serve!



Little Lo Hood said...

This looks so so delicious! mmm! I need to try this asap! :) -Lo

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