Description
A decadent Chocolate Raspberry Drip Cake featuring rich chocolate layers, creamy raspberry cream cheese filling, and a luscious dark chocolate ganache drip, topped with fresh raspberries and chocolate shavings. Perfect for celebrations and chocolate lovers.
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 temp)
- 1 cup buttermilk (room temp)
- ½ cup vegetable oil
- 2 tsp vanilla extract
For the Raspberry Cream Cheese Filling:
- 8 oz cream cheese (room temp)
- 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 the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened Dutch-process cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the room temperature eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well blended.
- Combine: Gradually add the dry ingredients into the wet ingredients, mixing gently just until the batter is smooth and homogeneous, taking care not to overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and allow cakes to cool completely in the pans before removing.
- Make Filling: Beat the room temperature cream cheese in a bowl until fluffy. Add the powdered sugar and vanilla extract, continuing to beat until smooth. Gently fold in the mashed fresh or thawed raspberries. Chill the mixture briefly for easier spreading.
- Layer the Cake: Once cooled, slice each cake horizontally to create four layers total. 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 and moisture between layers.
- Make Ganache: Heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl and let sit for 1 minute. Stir gently until the ganache is smooth, glossy, and slightly cooled but still pourable.
- Drip & Decorate: Pour the ganache over the top of the layered cake, allowing it to drip naturally down the sides. Decorate the top with fresh raspberries and shaved or chopped dark chocolate for a beautiful finish.
- Chill: Refrigerate the assembled cake for at least 30 minutes to set the ganache and filling before slicing and serving.
Notes
- Ensure eggs and buttermilk are at room temperature for a smooth batter and even rise.
- For extra raspberry flavor, add a thin layer of raspberry preserves between cake layers along with the cream cheese filling.
- When making ganache, do not overheat the cream to avoid curdling.
- Use a serrated knife to slice the cake layers evenly and avoid crumbling.
- Make sure the cakes are completely cooled before adding the filling and ganache to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 60 mg
