Blend the sour cream, cream cheese, ricotta, and cracked eggs in a mixer to create a homogeneous mixture.
Pour the batter into two separate bowls. Mix cocoa in one bowl. Add some sweetener on both bowls.
Lay a parchment paper on the base of the baking form you will use. Alternate the pouring of the white and brown batter into the form. Use a big spoon (or measuring cup) to transfer the white batter first. Then pour the cocoa batter in the middle. Continue alternating the mixtures until all the batter has been used.
Place the striped batter in the oven for an hour or so. Wait until the cake sets. The oven should be preheated to 350°F. Baking time may vary depending on the oven.
Remove from the oven when cooked. Allow to cool for a few minutes then refrigerate overnight for 4-6 hours.
Slice into wedges and serve.
Notes
This cake can be divided into 8 servings. The macros info is per serving.