Introduction

This Chocolate Raspberry Drip Cake is a stunning dessert combining rich cocoa layers with a tangy raspberry cream cheese filling. Topped with a glossy chocolate ganache drip and fresh raspberries, it’s perfect for celebrations or any special occasion.

A three-layer chocolate cake with dark, rich sponge and bright pink raspberry filling between each layer sits on a white plate. The outside of the cake is coated with smooth white frosting, with thick dark chocolate ganache dripping down the sides. On top, fresh red raspberries and small swirls of white cream are arranged with a sprig of green mint leaves. More raspberries are scattered around the base of the cake. The background has a white marbled texture with a silver fork placed near the cake. Photo taken with an iphone --ar 4:5 --v 7

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
2 large eggs (room temperature)
1 cup buttermilk (room temperature)
½ cup vegetable oil
2 tsp vanilla extract
8 oz cream cheese (room temperature)
1 cup powdered sugar
1 tsp vanilla extract (for filling)
1 cup fresh or thawed raspberries (mashed)
¾ cup heavy cream
6 oz dark chocolate, finely chopped
1 cup fresh raspberries (for topping)
1 dark chocolate bar (shaved or chopped, for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 2: In another bowl, beat the sugar and eggs until light and fluffy. Mix in the buttermilk, vegetable oil, and vanilla extract. Gradually combine the wet and dry ingredients, stirring until just mixed.
Step 3: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely on wire racks.
Step 4: For the raspberry cream cheese filling, beat the cream cheese until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing well. Gently fold in the mashed raspberries, being careful not to overmix.
Step 5: To prepare the ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let sit for 2 minutes, then stir from the center outward until smooth and glossy. Allow to cool slightly to a dripping consistency.
Step 6: Place one cake layer on your serving plate. Spread the raspberry cream cheese filling evenly over the top, leaving a small border around the edges. Carefully place the second cake layer on top and press gently to adhere.
Step 7: Pour the ganache over the top of the cake, allowing it to drip naturally down the sides. Garnish with fresh raspberries and chocolate shavings before serving.

Tips & Variations

Ensure all ingredients are at room temperature for smooth mixing and best texture.
Adjust ganache consistency by gently reheating if too thick, or cooling if too thin, to achieve the perfect drip effect.
Chill the assembled cake for 30 minutes before slicing to achieve cleaner cuts; use a sharp knife dipped in warm water and wiped clean between slices.
For extra flavor, fold a splash of raspberry liqueur into the cream cheese filling.
Substitute fresh raspberries with frozen if fresh are not available, just thaw and drain before using.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the filling fresh. Before serving, let the cake sit at room temperature for about 30 minutes for the best texture. Leftover slices can be reheated gently in the microwave for 10–15 seconds if desired, but it’s best enjoyed chilled or at room temperature.

How to Serve

A three-layer chocolate cake sits on a white plate, with each layer of dark, moist chocolate separated by a bright pink raspberry cream filling. The outside of the cake is coated in smooth white frosting, covered by a glossy, thick chocolate ganache dripping down the sides. On top, there is a circle of fresh red raspberries sitting on small swirls of white cream, and a single green mint leaf sits in the center. Around the base of the cake on the plate, more fresh raspberries are placed, and a silver fork lies beside the cake slice. The surface beneath the plate has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and raspberry filling a day in advance. Assemble and add ganache on the day you plan to serve for the freshest appearance.

What if I don’t have buttermilk?

You can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.