Description

This decadent Chocolate Raspberry Drip Cake combines rich, moist chocolate layers with a tangy raspberry cream cheese filling, topped with a luscious dark chocolate ganache drip, fresh raspberries, and chocolate shavings. Perfect for special occasions or chocolate lovers who enjoy a burst of fruity freshness.

Ingredients

Scale

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

Cream Cheese Raspberry Filling

8 oz cream cheese (room temperature)
1 cup powdered sugar
1 tsp vanilla extract
1 cup fresh or thawed raspberries (mashed)

Ganache & Decoration

¾ cup heavy cream
6 oz dark chocolate, finely chopped
1 cup fresh raspberries
1 dark chocolate bar (shaved or chopped for decoration)

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and granulated sugar. Whisk to combine evenly.
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 streaks of flour remain; avoid overmixing to keep the cake tender.
Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks.
Make Filling: Beat the cream cheese until fluffy and smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until well incorporated. Fold in the mashed fresh or thawed raspberries gently. Chill the filling in the refrigerator for at least 15 minutes to firm up slightly.
Layer the Cake: Once cooled, slice each cake horizontally to create four even layers total. Spread the cream cheese raspberry filling evenly between each layer, stacking carefully. For extra raspberry flavor and moisture, add a thin layer of raspberry preserves between the filling layers if desired.
Make Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it sit for 1 minute. Stir gently until the chocolate is fully melted and the ganache is smooth and glossy. Allow it to cool slightly before use.
Drip & Decorate: Pour the ganache over the top of the assembled cake, using a spatula to encourage it to drip down the sides evenly. Decorate the top with fresh raspberries and generously sprinkle with shaved or chopped dark chocolate for an elegant finish.
Chill: Refrigerate the completed cake for at least 30 minutes to allow the ganache to set firmly before slicing and serving.

Notes

Ensure eggs and buttermilk are at room temperature for better batter incorporation.
Use high-quality Dutch-process cocoa for the best chocolate flavor.
Mashed raspberries can be strained for seeds if a smoother filling is preferred.
For a more intense raspberry flavor, incorporate a thin layer of raspberry preserves between layers.
Store the cake refrigerated and consume within 3-4 days for optimal freshness.
Allow the cake to come to room temperature slightly before serving for best texture and flavor.

Prep Time: 25 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 35 g
Sodium: 210 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0.2 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: chocolate raspberry cake, drip cake, cream cheese filling, chocolate ganache, raspberry dessert, layered cake