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

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

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