Chocolate Raspberry Drip Cake Recipe

Introduction

This Chocolate Raspberry Drip Cake is a decadent dessert that combines rich cocoa flavors with fresh raspberry brightness. Layered with creamy raspberry filling and topped with a luscious dark chocolate ganache, it’s perfect for special occasions or whenever you want to impress.

Ingredients

• 1¾ cups all-purpose flour
• ¾ cup unsweetened Dutch-process cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 cups granulated sugar
• 2 large eggs (room temperature)
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 8 oz cream cheese (room temperature)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh or thawed raspberries (mashed)
• ¾ cup heavy cream
• 6 oz dark chocolate, finely chopped
• 1 cup fresh raspberries
• 1 dark chocolate bar (shaved or chopped)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line and grease two 8-inch cake pans for baking.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
3. Step 3: In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and combined—avoid overmixing.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
6. Step 6: For the filling, beat the cream cheese until fluffy. Add powdered sugar and vanilla extract, then fold in the mashed raspberries. Chill the mixture briefly to firm up.
7. Step 7: Slice each cooled cake horizontally to create four layers. Spread the cream cheese and raspberry filling evenly between each layer. For extra flavor, you can add a thin layer of raspberry preserves between layers if desired.
8. Step 8: To make the ganache, heat the heavy cream until it just begins to simmer. Pour it over the chopped dark chocolate and let it sit for one minute. Stir gently until smooth and glossy, then allow it to cool slightly.
9. Step 9: Pour the ganache over the top of the assembled cake, letting it drip down the sides naturally. Decorate with fresh raspberries and chocolate shavings.
10. Step 10: Refrigerate the cake for at least 30 minutes before slicing and serving to allow the ganache to set.

Tips & Variations

• For a stronger raspberry flavor, fold in some finely chopped fresh raspberries into the cream cheese filling.
• Use room temperature ingredients to ensure smooth batter and filling.
• Swap buttermilk with an equal amount of milk mixed with 1 tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
• Try white chocolate ganache for a sweeter, contrasting topping.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream cheese filling and ganache texture. Before serving, you can bring slices to room temperature for about 20 minutes if you prefer a softer texture. Leftover cake can also be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal for making a day ahead. Chill it overnight to allow the flavors to meld and ganache to set nicely.

What if I don’t have Dutch-process cocoa powder?

You can substitute with natural cocoa powder, but the cake may have a slightly different, more acidic flavor. Adjust baking soda slightly if needed.

Chocolate Raspberry Drip Cake Recipe

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★★★★★

4.8 from 103 reviews

This rich and decadent Chocolate Raspberry Drip Cake combines moist chocolate layers with a tangy raspberry cream cheese filling, topped with a luscious dark chocolate ganache drip and fresh raspberries. Perfect for special occasions, this cake balances the indulgence of chocolate with the brightness of raspberries for a stunning dessert.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1¾ cups all-purpose flour
• ¾ cup unsweetened Dutch-process cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 cups granulated sugar
• 2 large eggs (room temperature)
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 tsp vanilla extract

Filling

• 8 oz cream cheese (room temperature)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh or thawed raspberries (mashed)

Ganache

• ¾ cup heavy cream
• 6 oz dark chocolate, finely chopped

Decoration

• 1 cup fresh raspberries
• 1 dark chocolate bar (shaved or chopped)

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line and grease two 8-inch cake pans to ensure the cakes release easily after baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and granulated sugar until fully combined.
3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or mixer just until the batter is smooth, being careful not to overmix.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing from pans.
6. Make Filling: Beat the cream cheese in a bowl until fluffy and smooth. Add the powdered sugar and vanilla extract, continuing to beat. Fold in the mashed raspberries gently to incorporate the fruity flavor. Chill the filling slightly for easier spreading.
7. Layer the Cake: Carefully slice each cooled cake layer horizontally, creating four thinner layers in total. Spread a generous amount of the cream cheese raspberry filling between each layer, ensuring even coverage. For extra raspberry flavor and moisture, optionally add a thin layer of raspberry preserves between the layers.
8. Make Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl and let it sit for one minute. Stir gently until the ganache is smooth and glossy. Allow it to cool slightly before use.
9. Drip & Decorate: Pour the ganache over the assembled cake, letting it drip naturally down the sides for a beautiful, glossy effect. Top the cake with fresh raspberries and shave or sprinkle chopped dark chocolate over the top for an elegant finish.
10. Chill: Refrigerate the finished cake for at least 30 minutes to set the ganache and filling properly. Slice carefully and serve chilled for best flavor and texture.

Notes

• Make sure all refrigerated ingredients like eggs and cream cheese are at room temperature to ensure smooth batter and filling.
• You can substitute raspberry preserves between layers if fresh raspberries are not available.
• This cake is best stored refrigerated and consumed within 3 days for optimal freshness.
• For easier slicing, use a serrated knife and warm it slightly before each cut.

Keywords: Chocolate cake, Raspberry cake, Chocolate raspberry drip cake, Cream cheese filling, Dark chocolate ganache, Layer cake, Dessert