Chocolate Raspberry Drip Cake Recipe
If you are looking for a show-stopping dessert that combines rich chocolate and bright raspberry flavors in a stunning presentation, the Chocolate Raspberry Drip Cake is your perfect match. This cake layers moist, deeply chocolatey sponge with luscious cream cheese raspberry filling, then finishes it with a glossy, decadent ganache that drips beautifully down the sides. Every bite bursts with a heavenly balance of sweet, tart, and creamy, making it an irresistible treat for any special occasion or simply to indulge yourself and loved ones.
Ingredients You’ll Need
Each ingredient in this Chocolate Raspberry Drip Cake plays a crucial role in creating the perfect flavor, texture, and color that make it so memorable. From the cocoa powder’s rich earthiness to the fresh raspberries’ lively tartness, every component is simple yet essential.
- All-purpose flour: Provides structure and lightness to the cake layers for a tender crumb.
- Unsweetened Dutch-process cocoa powder: Adds deep chocolate flavor and a beautiful dark color.
- Baking powder & baking soda: Ensure the cake rises nicely and stays fluffy.
- Salt: Enhances all the other flavors and balances sweetness.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Large eggs (room temperature): Bind ingredients and help with leavening for a smooth texture.
- Buttermilk (room temperature): Adds tanginess and moisture, tenderizing the crumb.
- Vegetable oil: Keeps the cake moist and soft for days.
- Vanilla extract: Adds warm, aromatic depth to both cake and filling.
- Cream cheese (room temperature): Creates a silky, slightly tangy filling that pairs perfectly with raspberries.
- Powdered sugar: Sweetens and smooths the cream cheese filling.
- Fresh or thawed raspberries (mashed): Provide vibrant, fruity flavor and pretty pink flecks in the filling.
- Heavy cream: Key for making the glossy chocolate ganache that drips beautifully.
- Dark chocolate (finely chopped): Makes the ganache rich, smooth, and intensely chocolatey.
- Fresh raspberries (for topping): Add color, freshness, and a burst of tang to the finished cake.
- Dark chocolate bar (shaved or chopped): Beautifully decorates the top and adds texture contrast.
How to Make Chocolate Raspberry Drip Cake
Step 1: Preheat and Prepare Your Pans
Get your oven warmed up to 350°F (175°C) so it’s ready when the batter is mixed. Line two 8-inch cake pans with parchment paper and grease them well. This prep ensures your cake layers come out perfectly smooth and easy to handle later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and granulated sugar. This combination ensures even distribution of rising agents and that every bite is consistently chocolatey and sweet.
Step 3: Combine the Wet Ingredients
In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous. These wet ingredients add moisture and richness, making your cake velvety soft.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet bowl while mixing gently. Take care not to overmix; just combine until smooth to guarantee a tender crumb and avoid a dense cake.
Step 5: Bake and Cool
Divide your batter evenly between the two pans, smoothing the tops. Bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in their pans for 10 minutes before turning out onto wire racks to cool completely.
Step 6: Prepare the Cream Cheese Raspberry Filling
Beat the cream cheese until it’s fluffy and smooth. Add powdered sugar and vanilla extract, mixing until creamy. Fold in the mashed raspberries gently to create a beautiful and flavorful filling that’s both tangy and sweet.
Step 7: Slice and Layer the Cake
Slice each cooled cake horizontally to make four even layers. Spread the cream cheese raspberry filling evenly between each layer, building a tall, luscious cake. For an extra pop of raspberry, consider a thin layer of raspberry preserves between layers.
Step 8: Make the Dark Chocolate Ganache
Warm the heavy cream until just simmering, then pour it over the finely chopped dark chocolate. Let it sit for a minute before stirring until glossy and smooth. Cool it slightly so it thickens but is still pourable.
Step 9: Drip the Ganache and Decorate
Pour the ganache over the top of the layered cake, allowing it to drip naturally down the sides for that gorgeous signature look. Adorn the top with fresh raspberries and chocolate shavings for an elegant finish.
Step 10: Chill Before Serving
Refrigerate the completed Chocolate Raspberry Drip Cake for at least 30 minutes. Chilling helps set the ganache and allows all those flavors to meld beautifully before you slice and serve.
How to Serve Chocolate Raspberry Drip Cake
Garnishes
Fresh raspberries always elevate the chocolate raspberry drip cake’s vibrant flavors and add an inviting pop of color. Sprinkle extra chocolate shavings or curls over the top to create a textured, elegant appearance that will impress every guest.
Side Dishes
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream, both of which complement its richness and add a creamy contrast. For a festive touch, serve alongside fresh berries or a simple berry coulis.
Creative Ways to Present
For a party or special gathering, consider serving individual mini versions of this cake in clear jars or petite glasses to highlight the beautiful layers. Alternatively, decorate the cake with edible flowers or a dusting of powdered sugar for a whimsical finish that dazzles every eye.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Raspberry Drip Cake covered tightly in the refrigerator. It stays fresh and moist for up to 3 days without losing its vibrant flavors or texture. Make sure it’s well covered to prevent it from absorbing fridge odors.
Freezing
You can freeze this cake after assembling but before the ganache drip for best results. Wrap it tightly with plastic wrap and foil to protect from freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge and then add the ganache and decorations fresh for that perfect drizzle.
Reheating
If you prefer serving the cake closer to room temperature, remove it from the fridge about 30 minutes before slicing. Avoid microwaving as that can melt the ganache and affect the texture. Room temperature serving lets the flavors bloom and the cake remain moist and decadent.
FAQs
Can I use frozen raspberries for the filling?
Yes! Frozen raspberries work wonderfully as long as you thaw and mash them well before folding into the cream cheese. They provide the same vibrant flavor as fresh and help keep the filling smooth.
What type of chocolate is best for the ganache?
Using a good quality dark chocolate with around 60-70% cocoa results in a rich, smooth ganache with a nice bittersweet balance that complements the sweet raspberry filling perfectly.
Can I make this cake vegan or dairy-free?
While this recipe calls for dairy and eggs, you can substitute with plant-based alternatives like vegan cream cheese, non-dairy milk, and flax eggs, but results may vary. Experimenting with these swaps makes for a fun baking adventure.
How do I get the perfect drip effect with the ganache?
The key is cooling the ganache slightly after making it so it’s thick but still pourable. Pour slowly over the center and let it cascade naturally, adding more to edges if needed. Practice makes perfect!
Can I use this recipe for a sheet cake instead of layered rounds?
Absolutely! The flavors and textures are just as delightful in a sheet cake format. Just adjust baking times accordingly and you can still dollop the filling between layers if you create multiple sheets.
Final Thoughts
There’s something truly magical about the Chocolate Raspberry Drip Cake that brings smiles to the table and creates lasting memories. Its harmonious blend of rich chocolate, bright raspberries, and creamy filling wrapped in a glossy ganache drip is a treat you’ll want to make again and again. Give this recipe a try—you won’t regret sharing this slice of happiness with friends and family.
Print
Chocolate Raspberry Drip Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent Chocolate Raspberry Drip Cake featuring moist cocoa layers, creamy raspberry-infused cream cheese filling, and a glossy dark chocolate ganache drip, topped with fresh raspberries and chocolate shavings. Perfect for celebrations or indulgent desserts.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 tsp vanilla extract (divided: 1 tsp for cake, 1 tsp for filling)
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 garnish)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line and grease two 8-inch cake pans to ensure the cakes release easily 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 well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the room temperature eggs, buttermilk, vegetable oil, and 1 teaspoon of vanilla extract until the mixture is smooth and homogenous.
- Combine: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until the batter is smooth and no dry patches remain, avoiding overmixing.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before moving on.
- Make Filling: Beat the cream cheese using an electric mixer until fluffy. Add the powdered sugar and remaining 1 teaspoon of vanilla extract, mixing until smooth. Gently fold in the mashed fresh or thawed raspberries. Chill the filling slightly to firm up.
- Layer the Cake: Carefully slice each cooled cake horizontally to create four even layers total. Spread a generous amount of the cream cheese raspberry filling between each layer. Optionally, add a thin layer of raspberry preserves for extra flavor.
- Make Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour it over the finely chopped dark chocolate in a heatproof bowl and let it sit for one minute to melt. Stir until the ganache is glossy and smooth, then let it cool slightly to thicken.
- Drip & Decorate: Pour the slightly cooled ganache over the top of the assembled cake, letting it drip naturally down the sides. Decorate the top with fresh raspberries and chocolate shavings for an elegant finish.
- Chill: Refrigerate the cake for at least 30 minutes before slicing to set the ganache and filling. Serve chilled or at room temperature for best flavor and texture.
Notes
- Ensure ingredients like eggs, buttermilk, and cream cheese are at room temperature for smooth batter and filling.
- Do not overmix the batter to keep the cake tender and moist.
- Use high-quality dark chocolate for the ganache to achieve a rich flavor and smooth texture.
- Fresh or thawed raspberries can be used depending on seasonality; avoid frozen raspberries with too much liquid.
- Chilling the cake improves slicing and flavor melding but allow to sit at room temp before serving if preferred.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Chocolate Cake, Raspberry Cake, Drip Cake, Cream Cheese Filling, Chocolate Ganache, Dessert, Celebration Cake
