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Chocolate Raspberry Drip Cake Recipe

Chocolate Raspberry Drip Cake Recipe
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★★★★★

4.9 from 22 reviews

This decadent Chocolate Raspberry Drip Cake combines rich chocolate layers with a creamy raspberry-infused cream cheese filling. Topped with a glossy dark chocolate ganache drip and fresh raspberries, this cake is perfect for celebrations or an indulgent dessert treat.

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 the oven to 350°F (175°C). Line and grease two 8-inch cake pans to prevent sticking and ensure even 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 well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and fully incorporated.
  4. Combine: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the batter is smooth and homogeneous, being careful not to overmix.
  5. Bake: Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before handling.
  6. Make Filling: Beat the cream cheese until fluffy using a hand or stand mixer. Add powdered sugar and vanilla extract, mixing until smooth. Gently fold in the mashed raspberries. Chill the filling slightly to thicken for easier spreading.
  7. Layer the Cake: Once cooled, slice each cake horizontally to create four even layers. Spread an even layer of the raspberry cream cheese filling between each cake layer. Optionally, add a thin layer of raspberry preserves for extra flavor.
  8. Make Ganache: Heat the heavy cream in a saucepan until just simmering. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then stir gently until the ganache is smooth, glossy, and slightly cooled but still pourable.
  9. Drip & Decorate: Pour the ganache over the top of the assembled cake, allowing it to drip naturally down the sides. Decorate the top with fresh raspberries and shaved or chopped dark chocolate pieces for an elegant finish.
  10. Chill: Refrigerate the cake for at least 30 minutes to set the ganache and filling before slicing and serving to maintain clean layers and presentation.

Notes

  • Use room temperature ingredients for better batter consistency and rise.
  • You can substitute fresh raspberries with frozen ones, thawed and drained.
  • For a more intense chocolate flavor, use a high-quality Dutch-processed cocoa powder and dark chocolate.
  • The cake layers can be baked a day ahead and wrapped tightly to save time.
  • If desired, add a thin layer of raspberry preserves between filling layers for added fruitiness.
  • Ganache should be poured while slightly warm to ensure a smooth drip effect.
  • Store leftover cake refrigerated and consume within 3 days for best freshness.

Nutrition

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

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