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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/chocolate-raspberry-drip-cake-recipe/