Description
This decadent Chocolate Raspberry Drip Cake features moist layers of rich chocolate cake filled with a tangy raspberry cream cheese filling, topped with a luscious dark chocolate ganache drip and fresh raspberries. Perfect for celebrations and special occasions, this cake combines the deep flavor of cocoa with the bright freshness of raspberries for an irresistible dessert.
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
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to ensure the cakes do not stick.
- 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 thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Combine: Gradually add the dry ingredients into the wet ingredients, mixing gently just until the batter is smooth and without lumps. Avoid overmixing to keep the cake tender.
- Bake: Divide the batter evenly between the prepared pans. Bake for 35 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely in the pans before removing.
- Make Filling: In a bowl, beat the cream cheese until fluffy. Add powdered sugar and vanilla extract, continuing to mix until smooth. Gently fold in the mashed raspberries. Chill the filling slightly to firm up before layering.
- Layer the Cake: Slice each cooled cake horizontally to create four layers total. Spread the raspberry cream cheese filling evenly between each layer. For extra raspberry flavor, you may optionally spread a thin layer of raspberry preserves between layers.
- Make Ganache: Heat the heavy cream in a small saucepan just until it starts to simmer. Pour the hot cream over the finely chopped dark chocolate in a bowl. Let it sit for one minute, then stir gently until the mixture is smooth and glossy. Allow ganache to cool slightly before pouring.
- 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 dark chocolate pieces for an elegant finish.
- Chill: Refrigerate the cake for at least 30 minutes to set the ganache and filling before slicing and serving. This ensures clean slices and enhances flavor melding.
Notes
- Make sure all dairy ingredients are at room temperature to help the batter mix evenly.
- If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Mashing raspberries releases their juices; if you prefer a chunkier texture in the filling, mash lightly.
- To easily slice cake layers, chill the cake before cutting or use a serrated knife with a gentle sawing motion.
- Ganache can be warmed gently if it thickens too much before pouring.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
