Chocolate Raspberry Drip Cake Recipe
If you are searching for a stunning dessert that combines rich, velvety chocolate with the bright, tangy essence of fresh raspberries, the Chocolate Raspberry Drip Cake is an absolute showstopper. This cake is layered with luscious cream cheese infused with real raspberries and crowned with a silky dark chocolate ganache that gracefully drips down the sides, making every slice a delightful experience. From the moist chocolate layers to the elegant decoration, this dessert is perfect for celebrations or whenever you want to treat yourself to a slice of pure joy.
Ingredients You’ll Need
The magic behind this Chocolate Raspberry Drip Cake lies in its simple yet thoughtfully chosen ingredients. Each component plays a vital role—from the rich cocoa powder creating a deep chocolate flavor, to the fresh raspberries adding a natural brightness, and cream cheese giving the filling a tangy creaminess that balances sweetness perfectly.
- 1¾ cups all-purpose flour: Provides structure and a tender crumb to the cake layers.
- ¾ cup unsweetened Dutch-process cocoa powder: Offers a smooth, rich chocolate flavor with a beautiful dark color.
- 1½ tsp baking powder: Helps the cake rise evenly for a light texture.
- 1½ tsp baking soda: Works with the acidic buttermilk to give the cake lift and softness.
- ½ tsp salt: Enhances all the flavors, balancing sweetness and cocoa notes.
- 2 cups granulated sugar: Sweetens the cake and aids in moisture retention.
- 2 large eggs (room temp): Bind ingredients together and contribute to the cake’s richness.
- 1 cup buttermilk (room temp): Adds tenderness and a subtle tang, complementing the raspberries.
- ½ cup vegetable oil: Keeps the cake moist and soft.
- 2 tsp vanilla extract: Deepens the flavor profile with sweet fragrance.
- 8 oz cream cheese (room temp): Creates a creamy, tangy filling that perfectly contrasts with the chocolate.
- 1 cup powdered sugar: Sweetens the cream cheese filling without graininess.
- 1 tsp vanilla extract: Enhances the flavor of the creamy filling.
- 1 cup fresh or thawed raspberries (mashed): Infuses the filling with natural raspberry flavor and color.
- ¾ cup heavy cream: Used to make a glossy chocolate ganache that drips beautifully.
- 6 oz dark chocolate, finely chopped: Forms the ganache’s rich, silky base.
- 1 cup fresh raspberries: Adds fresh bursts of flavor and visual appeal as a topping.
- 1 dark chocolate bar (shaved or chopped): Provides elegant decoration and extra texture.
How to Make Chocolate Raspberry Drip Cake
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Grease and line two 8-inch cake pans to ensure easy cake removal later. This foundational step sets you up for perfectly baked layers that will stack beautifully.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. This dry mixture creates the base for your cake and ensures even distribution of the leavening agents and flavorings.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well combined. The room temperature ingredients blend more effectively, so they’ll help your batter have the perfect consistency.
Step 4: Combine Wet and Dry Mixes
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined to avoid overmixing, which can make your cake tough. The batter should be smooth and slightly thick.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Once baked, let the cakes cool completely before assembling.
Step 6: Prepare the Raspberry Cream Cheese Filling
Beat the cream cheese until fluffy and smooth. Add powdered sugar and vanilla extract, mixing until creamy. Fold in the mashed raspberries gently, creating a luscious filling with a perfect balance of sweet and tang.
Step 7: Assemble the Layers
Carefully slice each cooled cake horizontally to create four even layers. Spread an even layer of the raspberry cream cheese filling between each cake layer. For an extra burst of raspberry flavor, you can add a thin spread of raspberry preserves before the filling.
Step 8: Make the Chocolate Ganache
Heat the heavy cream just until it starts to simmer, then pour it over the chopped dark chocolate. Let it sit undisturbed for a minute before stirring until glossy, smooth, and silky. Let the ganache cool slightly before applying to avoid melting the filling.
Step 9: Drip and Decorate
Pour the ganache over the top of the cake, allowing it to gently drip down the sides in beautiful ribbons. Finish by decorating the top with fresh raspberries and shaved dark chocolate for an irresistible look and texture.
Step 10: Chill Before Serving
Refrigerate your Chocolate Raspberry Drip Cake for at least 30 minutes to allow the ganache to set and flavors to meld. This step makes slicing easier and enhances the decadent texture.
How to Serve Chocolate Raspberry Drip Cake
Garnishes
Fresh raspberries and chocolate shavings are classic garnishes that not only enhance the visual appeal but add layers of texture and flavor. For a lively touch, sprinkle a little powdered sugar or add edible flowers to elevate your presentation.
Side Dishes
Pair the Chocolate Raspberry Drip Cake with a light dollop of whipped cream or a scoop of vanilla bean ice cream. A fresh mint salad or a few fresh berries on the side can add a refreshing contrast to the richness of the cake.
Creative Ways to Present
Try serving individual slices with drizzles of raspberry coulis or a sprinkling of crushed pistachios for color and crunch. Using elegant cake stands or decorative plates can turn this already stunning dessert into a centerpiece that wows any gathering.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Raspberry Drip Cake covered tightly in the refrigerator. The cake stays fresh and moist for up to 3 days, ensuring every bite is as delicious as the first.
Freezing
If you want to hold on to this beauty longer, you can freeze the cake after assembling but before adding ganache and decoration. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before finishing the ganache and decorating.
Reheating
This cake is best enjoyed chilled or at room temperature. If desired, let slices sit out of the fridge for 15 to 20 minutes before serving to soften the ganache and filling to their perfect texture.
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Just make sure to thaw and mash them well, draining excess juice if needed to avoid making the filling too runny.
Is the cake suitable for a large celebration?
Yes, the Chocolate Raspberry Drip Cake is perfect for parties or special occasions because it looks fabulous and tastes even better. Just multiply ingredients accordingly to make a bigger cake.
Can I substitute cream cheese with mascarpone?
You can! Mascarpone will give a slightly milder, creamier texture but the delicious raspberry flavor will still shine through beautifully.
How do I get the perfect ganache drip?
Make sure the ganache is warm but not hot when pouring it over the cake so it flows smoothly but doesn’t run excessively.
Can this cake be made vegan?
With some ingredient swaps, such as dairy-free cream cheese, plant-based milk, and egg alternatives, you can adapt this recipe, but it may require some experimentation to achieve the perfect texture.
Final Thoughts
Trust me, once you try the Chocolate Raspberry Drip Cake, it will become one of your favorite desserts to bake and share. Its rich chocolate layers, fresh raspberry cream cheese filling, and elegant ganache drip combine for a dessert that is as delightful to eat as it is to look at. Don’t hesitate to dive into making this cake — it’s a celebration in every bite!
Print
Chocolate Raspberry Drip Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This decadent Chocolate Raspberry Drip Cake is a show-stopping dessert featuring moist cocoa layers layered with a creamy raspberry-infused cream cheese filling. Finished with a luscious dark chocolate ganache drip and topped with fresh raspberries and chocolate shavings, it perfectly balances rich chocolate flavor with fresh fruit brightness, ideal for celebrations or special occasions.
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
Cream Cheese Filling
- 8 oz cream cheese (room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh or thawed raspberries (mashed)
Chocolate 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). Line two 8-inch cake pans with parchment paper and grease them to ensure easy cake removal.
- 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 fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Combine: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until the batter is smooth and free of lumps, being careful not to overmix.
- 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 in the center comes out clean. Let the cakes cool completely in the pans before removing.
- Make Filling: Beat the cream cheese in a bowl until fluffy. Add powdered sugar and vanilla extract, mixing well to combine. Gently fold in the mashed raspberries. Chill the cream cheese filling slightly to help it firm up before assembling.
- Layer the Cake: Once cooled, slice each cake layer horizontally to create four layers total. Spread an even layer of the cream cheese raspberry filling between each cake layer. For added flavor, you can spread a thin layer of raspberry preserves between layers if desired.
- Make Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for one minute. Stir gently until the ganache is smooth and glossy. Allow it to cool slightly to thicken before using.
- Drip & Decorate: Pour the ganache over the top of the assembled cake, allowing it to drip naturally down the sides. Decorate the top with fresh raspberries and chocolate shavings from the dark chocolate bar.
- Chill: Refrigerate the finished cake for at least 30 minutes before slicing to set the ganache and filling. Serve chilled or at room temperature for best flavor.
Notes
- Use room temperature ingredients to ensure even mixing and a tender cake crumb.
- If fresh raspberries are not available, frozen raspberries can be used; thaw and drain excess liquid before mashing.
- Allow the ganache to cool slightly before pouring to prevent it from running too much down the sides.
- For a more intense raspberry flavor, add a layer of raspberry preserves between cake layers.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 420 kcal
- Sugar: 37 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: Chocolate Cake, Raspberry Cake, Cream Cheese Filling, Chocolate Ganache, Layer Cake, Dessert, Celebration Cake
