Cake: 3 cups all purpose flour
1 1/4 cups unsweetened cocoa
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups sugar
1 1/4 cups vegetable oil
2 teaspoons vanilla
1 cup Whole Milk Ricotta
3 large eggs
2 1/2 cups water Preheat oven to 350°F. Grease bottom and sides of two 9" cake pans. Sift dry ingredients, mix together in bowl, set aside. In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions. Scrape bowl and beat at medium speed for 1 minute. Divide equally in pans and bake for 35 to 45 minutes until cake test done. Cool in pans for 10 minutes and then turn onto plates. Frost with Chocolate Frosting (see below) when cakes are cool. Chocolate Frosting: 12 sq. quality milk chocolate
1 cup sour cream at room temperature Melt chocolate using double boiler or over simmering water. Stir until smooth then let cool to room temperature. Mix sour cream into chocolate with a wire whisk. Frost the first layer, then second layer, then the top and sides. Garnish the finished cake with chocolate shavings, raspberries and whipped cream as desired. Submitted by: Suzanne Mordecai | 
