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Chocolate Raspberry Drip Cake Recipe

Chocolate Raspberry Drip Cake Recipe
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★★★★★

5.2 from 7 reviews

This luscious Chocolate Raspberry Drip Cake combines rich, moist chocolate layers with a creamy raspberry-infused cheesecake filling, topped with a decadent dark chocolate ganache drip and fresh raspberries. Perfect for celebrations or an indulgent dessert treat, this cake balances tart fruitiness with deep chocolate flavor to delight your taste buds.

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

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to ensure easy removal of the cakes once baked.
  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 and evenly distributed.
  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: Slowly add the dry ingredients to the wet ingredients, mixing gently just until the batter is smooth and uniform, taking care not to overmix to keep the cake tender.
  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 into the center comes out clean. Allow cakes to cool completely on wire racks.
  6. Make Filling: In a bowl, beat the cream cheese until light and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. Gently fold in the mashed raspberries to create the filling. Chill slightly before use for best consistency.
  7. Layer the Cake: Carefully slice each cooled cake horizontally to create four even layers. Spread an even layer of the raspberry cream cheese filling between each cake layer. For an extra raspberry boost, optionally spread a thin layer of raspberry preserves between the layers before the cream cheese filling.
  8. Make Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for one minute. Stir gently until the ganache is smooth, glossy, and slightly cooled.
  9. Drip & Decorate: Pour the ganache over the top of the layered cake, allowing it to drip naturally down the sides. Decorate the top of the cake with fresh raspberries and chocolate shavings for an elegant finish.
  10. Chill: Refrigerate the completed cake for at least 30 minutes to allow the ganache to set and the flavors to meld before slicing and serving.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Be careful not to overmix the batter to keep the cake moist and tender.
  • For raspberry preserves layer, use seedless preserves to maintain a smooth texture.
  • Ganache can be made ahead and refrigerated; warm gently before pouring.
  • Store leftover cake refrigerated; best enjoyed within 3 days.
  • Allow cake slices to come to room temperature before serving for optimal flavor.

Nutrition

Keywords: chocolate cake, raspberry filling, cream cheese, ganache drip cake, chocolate raspberry cake, layered cake, dessert

Find it online: https://dinewithdylan.com/chocolate-raspberry-drip-cake-recipe-2/