This is sponsored content for Smeg

Ricotta gives this simple chocolate cake the most divine texture. This recipe is my go-to for birthdays and one that always satisfies. Simply dust the finished cooled cake with icing sugar or cocoa powder, or for something a little more special, make a chocolate ganache and swirl it over the top. I love finishing it with hundreds and thousands – it feels fun and nostalgic. Or for something a little more refined, top the glossy ganache with fresh raspberries instead.

INGREDIENTS

• 200g self-raising flour
• 60g Dutch process cocoa powder
• 250g unsalted butter
• 250g caster sugar
• 3 eggs
• 250g fresh full-fat ricotta
• 1 tsp vanilla extract

Chocolate ganache

• 200g 70 per cent chocolate, finely chopped
• 20g butter, cut into small cubes
• 200ml pure cream
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• Hundreds and thousands or fresh raspberries, to decorate

METHOD

1. Preheat the oven to 175C fan-forced (190C conventional). Grease and line a 23cm round cake tin.
2. Sift the flour and cocoa powder together into a medium bowl and set aside.
3. In the bowl of a stand mixer fitted with the flat beater, cream the butter and sugar on a medium-high speed for 4-5 minutes or until very pale and fluffy, scraping the bowl down with a spatula as needed. Add the eggs, one at a time, beating well after each addition before adding the next. Once the eggs have been fully incorporated, add the ricotta and vanilla extract and continue to mix until well combined. Reduce the speed to low and add in the flour and cocoa powder. Mix very briefly, only for 10-15 seconds, or until it is just incorporated. Finish mixing the cake batter by hand with a spatula, being careful to not over-mix. Spoon into the prepared tin and smooth the mixture.
4. Bake for 45-50 minutes or until a skewer comes out clean when tested. Allow to cool briefly in the tin then turn onto a wire rack to finish cooling. Transfer to a serving plate and set aside.
5. For the ganache, place the chocolate and butter in a medium bowl. Heat the cream with the maple syrup and vanilla in a small pan until simmering. Immediately pour the warm cream over the chocolate and let it sit for 1 minute. Whisk or stir the mixture until the chocolate and butter have melted and combined with the cream, to form a rich and glossy mixture. Allow to sit at room temperature until it becomes a spreadable consistency (about 20 minutes).
6. Spoon the ganache onto the cooled cake and spread it to the edges of the cake in a swirling motion. Top with hundreds and thousands or raspberries, and serve.

Serves 6-8

Smeg is a third-generation family business based in the culinary and engineering hub of Emilia Romagna, northern Italy. Since inception 75 years ago, Smeg has created appliances that embody individuality and self-expression in the home. From ovens, cooktops, dishwashers and refrigerators to wine cellars, blast chillers and small appliances, Smeg combines innovation, functionality and Italian design to offer technology with style.

This recipe is from episode four of Good Food Kitchen season 2, screening on 9Now.