2 1/2 cups of all-purpose flour
1/2 cup of  granulated sugar
1/3 cup of unsweetened cocoa powder
2 1/2 teaspoons of baking powder
1/4 teaspoon of  salt
1/4 cup of  butter or margarine
1 1/4 cup of  whipping cream
1 teaspoon of  vanilla
1 beaten egg
1 pint of  fresh strawberries, sliced for
garnish

Filling

1 carton (16 oz.) ricotta cheese
1/3 cup of granulated sugar
1 teaspoon of  vanilla
1/2 cup of semi-sweet chocolate chips

In a medium bowl, stir together flour, sugar, cocoa powder, baking soda and salt.  With a pastry blender, cut in the butter until mixture resembles cornmeal.  In another bowl, combine cream, vanilla and egg. Add all at once to flour mixture. Stir just until moistened. Mixture will be stiff.  Spread mixture in 2 greased 8 or 9 inch round cake pans. Bake at 425ºF.  for 10 to 12 minutes until a wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks. Cool. For filling, stir together ricotta cheese, sugar, vanilla and chocolate chips. Place 1 cake layer on a serving plate. Spread with half the filling. Layer cake. Ice cake with remaining filling. Garnish with sliced berries.