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

Scale

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