Description
A decadent Chocolate Raspberry Drip Cake featuring rich chocolate layers, a creamy raspberry-infused cream cheese filling, and a glossy dark chocolate ganache drip, topped with fresh raspberries and chocolate shavings – perfect for celebrations or indulgent treats.
Ingredients
Scale
For the 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
For the Raspberry Cream Cheese Filling:
- 8 oz cream cheese (room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh or thawed raspberries (mashed)
For the Ganache Drip:
- ¾ cup heavy cream
- 6 oz dark chocolate, finely chopped
For the Topping:
- 1 cup fresh raspberries
- 1 dark chocolate bar (shaved or chopped)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease them thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing gently just until the batter is smooth and fully combined without overmixing.
- Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 35 minutes until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely.
- Make Filling: Beat the cream cheese in a bowl until fluffy. Add powdered sugar and vanilla extract and continue beating until smooth. Fold in the mashed raspberries gently. Chill the filling slightly to firm up.
- Layer the Cake: Once cooled, slice each cake layer horizontally to create 4 thin layers in total. Spread an even layer of raspberry cream cheese filling between each layer. Optionally, add a thin spread of raspberry preserves between layers for extra flavor.
- Make Ganache: Heat the heavy cream until just simmering, then pour it over the chopped dark chocolate. Let it sit for 1 minute before stirring gently until the ganache is smooth and glossy. Allow it to cool slightly before use.
- Drip & Decorate: Pour the ganache over the top of the stacked cake, letting it drip naturally down the sides. Decorate the top of the cake with fresh raspberries and chocolate shavings.
- Chill: Refrigerate the finished cake for at least 30 minutes to set the ganache before slicing and serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- The cake layers can be made a day in advance and stored wrapped tightly.
- If fresh raspberries aren’t available, frozen thawed raspberries can be used for the filling.
- Ganache can be warmed gently if it becomes too thick before pouring.
- For a sharper raspberry flavor, add a thin layer of raspberry preserves between the cream cheese layers.
- Ensure to chill the cake well after assembling for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
