Call me late to the party but I have just discovered two ingredients that are rocking my cake baking world.
One is Chambord, a luscious raspberry liqueur that tastes like heaven. I don`t know where it has been hiding all my life but I do know where it is hiding now – in my pantry, and in my cakes. I wish Chambord would pay me to spruik their wares, or even just send me a case of the stuff, as this addiction is gonna get expensive.
The other ingredient is not as sexy, exotic or expensive but it makes cakes taste like there`s a non-stop party in your mouth.
This humble ingredient is ricotta cheese. And I’m not even talking about the kind you get fresh from the deli. I am referring to the good old, dependable tubs of ricotta stacked in the supermarket cold section.
I have baked with ricotta before – namely, my unbelievably good baked cheesecake, https://thehungrymum.com/2012/10/21/donna-hay-baked-cheesecake/ – but lately I have been using it in a different way.
Recently I baked a ricotta and lime cake yet foolishly didn`t take any photos. Trust me when I say it was just gorgeous. I will definitely have to re-make it and shoot soon.
Then there is this, the glamorous, decadent and utterly magnificent chocolate Chambord ricotta cake with raspberries. This is a cake for a dinner party, or when you need something rich and posh. It is dense and moist and everything you want in a fabulous dessert.
It does take a while to bake so ensure you factor that in. otherwise it is a simple, one bowl cake to create and one your guests will adore. You don`t even need an electric mixer for this chocolate Chambord ricotta cake with raspberries.
It is best made a day before serving, and only keeps for a day or two. Serve with a dollop of double cream to amp up the luxe.
GATHER:
2 cups self-raising flour
1/4 cup cocoa powder
3/4 cup caster sugar
150 grams dark chocolate, finely grated on Microplane
1 cup ricotta cheese
100g butter, melted
1 cup hot water
4 tablespoons Champbord
1 cup frozen raspberries – leave frozen
LET`S GET TO IT:
Preheat oven to 160C and grease and line a round 20cm round cake tin with non-stick baking paper.
Pour all dry ingredients – expect raspberries – into a large metal bowl and stir with a silver spoon until combined.
Make a well then stir in wet ingredients and stir until just combined.
Stir in the raspberries gently, then scrape the batter into the pan.
Bake for one hour then check- you may need an extra 15 or so minutes. Allow to cool completely in pan before turning onto a wire rack to cool.
the hungry mum 
This sounds delicious and great flavour combination!
Thanks Deb – I was so happy with the way it turned out.
Yum Hungry Mum – I’ve never heard of chambord until now but it sounds delicious!
I’d heard of it but wasn’t really sure what it was. So glad I was seduced by the pretty bottle in the shop 😂
Yuuuuuuuuum! I haven’t had chambord in years. I may have to go buy some.
Oh yes, it is divine. I’m so stocking up next time we go overseas. Love duty free 😀
Yes, I think that’s how I got my last bottle too.
It looks delicious!
Thanks! It was so yum.
Love this cake! Thanks for sharing!
Oh my gosh, posh is the perfect description! It looks so gooey chocolate decadent yummy. And I never say yummy, lol!
Yum! I always see Chambord in duty free shops, always think about buying it (raspberry liqueur!) but I’ve never tried it before so I don’t know if I like it or how to use it. This is a great endorsement – I know what I’m getting next time I travel!
What a delicious sounding cake…this is a real keeper.
This looks insanely good. I love a good one bowl cake recipe!