Description
This decadent Chocolate Raspberry Drip Cake features moist chocolate layers filled with a tangy raspberry cream cheese filling, topped with a luscious dark chocolate ganache drip, fresh raspberries, and chocolate shavings. 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 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, Dutch-process cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs with the buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing gently just until the batter is smooth without overmixing to keep the cake tender.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35 minutes until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in their pans.
- Make Filling: Beat the cream cheese until fluffy. Add powdered sugar and vanilla extract, continuing to beat until smooth. Fold in the mashed raspberries gently. Chill the filling briefly to firm up.
- Layer the Cake: Once cooled, slice each cake horizontally in half to create four 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 just about to simmer. Pour over the chopped dark chocolate in a bowl. Let it sit for 1 minute, then stir until smooth and glossy. Let the ganache cool slightly before using.
- Drip & Decorate: Pour the ganache over the top of the stacked cake, allowing it to drip down the sides naturally. Decorate the top with fresh raspberries and chocolate shavings from the dark chocolate bar.
- Chill: Refrigerate the assembled cake for at least 30 minutes to set the ganache and filling before slicing and serving.
Notes
- Use room temperature eggs and buttermilk for better batter consistency.
- To make slicing easier, chill cakes thoroughly before cutting horizontally.
- For an extra raspberry boost, spread a thin layer of raspberry preserves between the cake layers along with the filling.
- If fresh raspberries are unavailable, frozen raspberries work well; just thaw and drain excess juice.
- Store the cake refrigerated and bring to room temperature 20 minutes before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 60 mg
