Description
This Chocolate Raspberry Drip Cake is a decadent layered dessert featuring moist chocolate cake, a creamy raspberry cream cheese filling, and a rich dark chocolate ganache drip. Topped with fresh raspberries and chocolate shavings, it’s perfect for celebrations and chocolate lovers alike.
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 your oven to 350°F (175°C). Line and grease two 8-inch cake pans to prepare them for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-process 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 no lumps remain, being careful not to overmix.
- Bake: Divide the batter evenly between the two prepared pans and bake in the preheated oven for 35 minutes. Check doneness with a toothpick—it should come out clean. Allow cakes to cool completely before handling.
- Make Filling: Beat the cream cheese until fluffy using a mixer. Add powdered sugar and vanilla extract, beating until smooth. Gently fold in the mashed raspberries. Chill the filling briefly to firm up slightly.
- Layer the Cake: Carefully slice each cake horizontally to create four even layers. Spread the raspberry cream cheese filling evenly between each layer. Optionally, add a thin layer of raspberry preserves for extra flavor.
- Make Ganache: Heat the heavy cream until it just begins to simmer. Pour it over the finely chopped dark chocolate and let sit for 1 minute. Stir gently until the ganache is smooth and glossy. Allow it to cool until slightly thickened 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 chocolate shavings for a beautiful finish.
- Chill: Refrigerate the cake for at least 30 minutes to set the ganache and filling before slicing and serving.
Notes
- Ensure all ingredients, especially eggs and dairy, are at room temperature for best mixing results.
- To create even cake layers, use a serrated knife or cake leveler to slice the cakes horizontally.
- For a firmer filling, chill the cream cheese mixture for 15-20 minutes before assembling.
- If fresh raspberries are not available, thaw frozen raspberries and drain excess liquid before mashing to avoid a runny filling.
- The cake can be made a day ahead and refrigerated to develop flavors further.
- To make slicing easier, warm the knife blade in hot water and dry it before cutting each slice.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
