Chocolate Raspberry Drip Cake Recipe

There is nothing quite as delightful as indulging in a Chocolate Raspberry Drip Cake, a show-stopping dessert that combines the richness of deep chocolate with the bright, tangy burst of fresh raspberries. This cake is a harmonious blend of moist chocolate layers, tangy cream cheese and raspberry filling, and a glossy dark chocolate ganache dripping elegantly down the sides. Whether you’re celebrating a special occasion or simply craving a luxurious treat, this recipe promises to deliver that perfect balance of flavors and textures that will have everyone asking for seconds.

Ingredients You’ll Need

Ingredients You’ll Need

Creating a Chocolate Raspberry Drip Cake is surprisingly straightforward with a handful of essential ingredients that come together beautifully. Each one plays a crucial role—from the all-purpose flour providing structure, to the Dutch-process cocoa powder deepening the chocolate flavor, and fresh raspberries adding that irresistible pop of color and fruitiness.

• 1¾ cups all-purpose flour: The foundation that holds your cake together with a tender crumb.
• ¾ cup unsweetened Dutch-process cocoa powder: Enhances the chocolate flavor with rich, intense notes.
• 1½ tsp baking powder: Helps give your cake a light, airy rise.
• 1½ tsp baking soda: Works alongside baking powder to ensure perfect texture.
• ½ tsp salt: Balances and enhances all the flavors.
• 2 cups granulated sugar: Sweetens the cake while contributing to its moistness.
• 2 large eggs (room temp): Adds moisture and binds ingredients for structure.
• 1 cup buttermilk (room temp): Gives tenderness and a subtle tang that complements cocoa.
• ½ cup vegetable oil: Ensures a moist, soft crumb without overwhelming flavor.
• 2 tsp vanilla extract: Infuses warm, sweet aroma, enhancing all the flavors.
• 8 oz cream cheese (room temp): Base for the luscious, tangy filling.
• 1 cup powdered sugar: Sweetens the filling while keeping it smooth.
• 1 tsp vanilla extract: Adds depth to the cream cheese filling.
• 1 cup fresh or thawed raspberries (mashed): Infuses the filling with natural fruitiness.
• ¾ cup heavy cream: The key to a luscious, glossy chocolate ganache.
• 6 oz dark chocolate, finely chopped: Creates the decadent drip that ties it all together.
• 1 cup fresh raspberries: Perfect for decorating and adding freshness on top.
• 1 dark chocolate bar (shaved or chopped): Adds texture and elegance as a garnish.

How to Make Chocolate Raspberry Drip Cake

Step 1: Preheat and Prepare Pans

Start by preheating your oven to 350°F (175°C). This ensures a perfect baking temperature right from the start. Grease and line two 8-inch cake pans to prevent any sticking and make for easy cake removal later on.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, unsweetened Dutch-process cocoa powder, baking powder, baking soda, salt, and granulated sugar. Combining these dry ingredients first creates a consistent base for your batter and evenly distributes the leavening agents.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until you have a smooth, cohesive mixture. This blend of wet ingredients adds moisture and richness to your cake layers, making them perfectly tender.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet bowl, mixing just until smooth and combined. Be careful not to overmix here; a gentle hand is the secret to keeping your cake light and fluffy without developing too much gluten.

Step 5: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool completely, which is essential before layering to avoid melting your filling.

Step 6: Make the Cream Cheese Raspberry Filling

Beat the cream cheese until fluffy and smooth. Add powdered sugar and vanilla extract, then fold in the mashed raspberries gently. This creates a luscious filling bursting with tart raspberry flavor that beautifully contrasts the rich chocolate cake.

Step 7: Layer the Cake

Slice each cooled cake in half horizontally, creating four thin layers. Spread an even layer of the cream cheese raspberry filling between each cake layer. For an extra touch of raspberry goodness, consider adding a thin spread of raspberry preserves as well.

Step 8: Make the Chocolate Ganache

Heat the heavy cream until it just begins to simmer. Pour it over the finely chopped dark chocolate and let it rest for a minute. Then stir gently until the ganache is smooth and glossy. Let it cool slightly before applying so it’s thick but still pourable.

Step 9: Drip and Decorate

Pour the ganache over the top of your assembled cake, allowing it to drip naturally down the sides for that iconic drip effect. Finish by adorning with fresh raspberries and dark chocolate shavings for a stunning presentation that’s as delicious as it looks.

Step 10: Chill Before Serving

Refrigerate the cake for at least 30 minutes to set the ganache and firm up the filling, making it easier to slice cleanly while enhancing all the flavors.

How to Serve Chocolate Raspberry Drip Cake

Garnishes

Enhance your Chocolate Raspberry Drip Cake with extra fresh raspberries for a burst of color and freshness. Sprinkle additional dark chocolate shavings or curls on top to add texture and sophistication. A light dusting of powdered sugar can also add a delicate, festive touch.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, which complement the rich chocolate and tangy raspberry flavors perfectly. For a beverage, try a cup of robust coffee or a glass of champagne to elevate your dessert experience.

Creative Ways to Present

Serve slices on elegant dessert plates with a fresh raspberry coulis drizzle around them for a restaurant-quality look. Alternatively, present the whole cake on a cake stand surrounded by fresh flowers or edible gold leaf touches to impress guests visually before they even take a bite.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chocolate Raspberry Drip Cake in an airtight container in the refrigerator. This will keep the freshness intact and prevent the cake from drying out. It’s best enjoyed within 3 to 4 days for optimal taste and texture.

Freezing

If you want to prepare in advance, you can freeze the assembled cake. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. Thaw overnight in the refrigerator before serving to preserve its rich, moist layers and luscious filling.

Reheating

Because this cake contains cream cheese and ganache, reheating is not recommended. Instead, allow cold slices to come to room temperature for about 20 minutes before serving. This softens the ganache and allows the flavors to shine beautifully.

FAQs

Can I use frozen raspberries in the Chocolate Raspberry Drip Cake?

Absolutely! Using thawed frozen raspberries works well, especially for the filling. Just be sure to drain any excess juice to prevent the filling from becoming too runny.

What type of chocolate is best for the ganache drip?

High-quality dark chocolate with about 60-70% cocoa content works best. It offers rich flavor without being overly bitter, and it sets beautifully for a glossy finish.

How do I prevent the ganache from dripping too far down the sides?

Let the ganache cool slightly before pouring. When it’s thick but still pourable, it will drip slowly, allowing you better control over the drip length.

Can I make this cake gluten-free?

Yes, just substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum for proper texture.

How long does it take to assemble the entire cake?

From start to finish, including baking, cooling, and decorating, plan for about 3 to 4 hours. Most of this time is hands-off baking and chilling to get the best results.

Final Thoughts

Making and sharing this Chocolate Raspberry Drip Cake is like wrapping your loved ones in a warm, indulgent hug of flavors. It’s a wonderful way to celebrate any moment or simply treat yourself to an unforgettable dessert. I promise once you try this recipe, the elegant combination of chocolate and raspberry will become your new favorite. So go ahead, embrace the deliciousness and bring a little magic into your kitchen!

Chocolate Raspberry Drip Cake Recipe

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★★★★★

4.9 from 18 reviews

• Author: Lily
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A rich and decadent Chocolate Raspberry Drip Cake featuring layers of moist chocolate cake, tangy cream cheese and raspberry filling, topped with a luscious dark chocolate ganache drip and fresh raspberries. Perfect for celebrations or special occasions, combining the classic flavors of chocolate and raspberry in an elegant presentation.

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Ingredients

Scale 1x2x3x

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 and Decoration

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

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Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to ensure easy removal after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened Dutch-process cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined.
3. Mix Wet Ingredients: In a separate bowl, beat the room temperature eggs with the buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing gently just until the batter is smooth and free of lumps. Avoid overmixing to keep the cake tender.
5. 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 before assembling.
6. Make Filling: Beat the cream cheese in a bowl until light and fluffy. Gradually add powdered sugar and vanilla extract, mixing well. Fold in the mashed fresh or thawed raspberries gently to combine. Chill slightly to firm up before using.
7. Layer the Cake: Carefully slice each cooled cake layer horizontally to create four even layers in total. Spread an even layer of the cream cheese and raspberry filling between each cake layer. Optionally, spread a thin layer of raspberry preserves between layers for extra flavor.
8. Make Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the finely chopped dark chocolate and let sit for one minute. Stir gently until the mixture becomes smooth and glossy. Let the ganache cool slightly so it thickens but remains pourable.
9. Drip & Decorate: Pour the ganache over the top of the assembled cake, allowing it to drip down the sides elegantly. Decorate the top with fresh raspberries and chocolate shavings from the dark chocolate bar.
10. Chill: Place the finished cake in the refrigerator and chill for at least 30 minutes before slicing and serving to allow the ganache and filling to set.

Notes

• Room temperature ingredients ensure better mixing and texture.
• You can substitute fresh raspberries with frozen ones; just thaw and drain excess liquid before mashing.
• For a more intense chocolate flavor, use high-quality Dutch-process cocoa powder and dark chocolate with at least 70% cocoa.
• If desired, add a splash of raspberry liqueur to the filling for an adult twist.
• Store the cake covered in the refrigerator for up to 3 days for optimal freshness.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12th of cake)
• Calories: 420
• Sugar: Thirty-five grams
• Sodium: 320 mg
• Fat: 25 g
• Saturated Fat: 13 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 65 mg

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