Description
A rich and decadent Chocolate Raspberry Drip Cake featuring moist cocoa layers, smooth raspberry cream cheese filling, and a glossy dark chocolate ganache drip, topped with fresh raspberries and chocolate shavings for an elegant finish.
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). Line two 8-inch cake pans with parchment paper and grease them 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 well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and uniformly blended.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and no dry pockets remain, being careful not to overmix.
- Bake: Divide the batter evenly between the two 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.
- Make Filling: Beat the cream cheese until light and fluffy. Add powdered sugar and vanilla extract, mixing until smooth. Gently fold in the mashed raspberries. Chill the filling slightly to firm up.
- Layer the Cake: Once cooled, slice each cake layer horizontally to create four layers in total. 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 the hot cream over the chopped dark chocolate and let it sit for 1 minute. Stir gently until the ganache is smooth and glossy. Allow it to cool slightly until thick but pourable.
- Drip & Decorate: Pour the ganache over the top of the assembled cake, letting it drip down the sides naturally. Decorate the top with fresh raspberries and shaved or chopped dark chocolate pieces.
- Chill: Refrigerate the cake for at least 30 minutes to allow the ganache to set and flavors to meld before slicing and serving.
Notes
- Room temperature ingredients, especially eggs and buttermilk, help create a smoother batter and even baking.
- To ensure even layers, use a serrated knife to slice the cake carefully once cooled.
- If fresh raspberries are not available, frozen raspberries can be thawed and used for the filling.
- For easier ganache pouring, allow the mixture to cool until it thickens slightly but remains pourable.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- Optionally add a thin layer of raspberry preserves between layers for more intense raspberry flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
