Description
A decadent Chocolate Raspberry Drip Cake featuring moist cocoa layers filled with tangy raspberry cream cheese filling, topped with a rich chocolate ganache drip, fresh raspberries, and chocolate shavings for an elegant 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). 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 evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing gently just until the batter is smooth and no lumps remain to avoid overmixing.
- 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. Allow cakes to cool completely before assembling.
- Make Filling: Beat the cream cheese in a bowl until fluffy. Add powdered sugar and vanilla extract, beating until smooth. Gently fold in the mashed raspberries, then chill the filling slightly to firm up.
- Layer the Cake: Carefully 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 between layers for extra flavor.
- Make Ganache: Heat the heavy cream just until it begins to simmer. Pour it over the chopped dark chocolate and let sit for one minute, then stir gently until the ganache is glossy and smooth. Allow it to cool slightly before using.
- Drip & Decorate: Pour the ganache over the top of the assembled cake, allowing it to drip down the sides naturally. Decorate the top with fresh raspberries and chocolate shavings for an elegant finish.
- Chill: Place the finished cake in the refrigerator and chill for at least 30 minutes before slicing and serving to ensure the ganache sets properly.
Notes
- Use room temperature ingredients for a smoother batter and better cake texture.
- To make slicing easier, chill the cakes before slicing into layers.
- For a more intense raspberry flavor, add a thin layer of raspberry preserves between the layers.
- If you prefer a less sweet filling, reduce the powdered sugar slightly to taste.
- Ganache can be reheated gently if it thickens too much before dripping.
- This cake can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 60 mg
