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.

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 and Decoration

¾ cup heavy cream
6 oz dark chocolate, finely chopped
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 easy removal after baking.
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.
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.
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.
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.
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.
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.
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.
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.
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