(or if you wanted to be super 'healthy' try using my magic bean cake recipe)
4 eggs, at room temperature
1/2 cup caster sugar
1/3 cup plain flour
1/3 cup self-raising flour
1/3 cup corn flour
4 tbsp cocoa powder
2 tablespoons of reduced fat ricotta cheese
1 tablespoon vanilla yoghurt
1 teaspoon icing sugar
250g of fresh Blueberries, raspberries or strawberries
70% dark chocolate
Preheat oven to 180°C. Spray a deep cake pan with oil; I used 3 10cm spring-loaded pans.
Use an electric stand mixer to beat the eggs on high speed until thick and creamy. This will take 7-8 minutes. With the mixer still going, add caster sugar one tablespoon at a time, beating until dissolved after each addition. When all sugar is dissolved, turn off mixer.
Sift flours and cocoa powder onto egg mixture. Use a spatula to gently fold flours into eggs – don’t over mix!
Pour into cake pans and bake for 15 – 25mins, depending on the size of the pan (just don’t open the oven before 15mins). The sponge is cooked when it has slightly come away from the sides and the top springs back when lightly touched. Allow to cool in the pan for 15mins before turning out onto wire racks to cool. If you only made one cake you can slice your cakes in half to form layers.
Ricotta Cream Method
In a small bowl mix together ricotta, yoghurt and sifted the icing sugar until well combines.
Once the cake is thoroughly cook, top each layer with a dollop of ricotta cream, decorate with fresh berries and a few pieces of finely chopped dark chocolate. Add the next layer of cake and repeat.