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Chocolate Raspberry Drip Cake Recipe

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★★★★★

4.5 from 73 reviews

This delicious Chocolate Raspberry Drip Cake combines rich cocoa-infused layers with a tangy raspberry cream cheese filling, topped with a luscious dark chocolate ganache drip and fresh raspberries. Perfect for celebrations, this cake offers a moist, decadent experience with the vibrant freshness of raspberries and a smooth chocolate finish.

Ingredients

Scale

For the Cake:

  • 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

For the Raspberry Cream Cheese Filling:

  • 8 oz cream cheese (room temperature)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh or thawed raspberries (mashed)

For the Ganache Drip:

  • ¾ cup heavy cream
  • 6 oz dark chocolate, finely chopped

For the Topping:

  • 1 cup fresh raspberries
  • 1 dark chocolate bar (shaved or chopped)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat sugar and eggs until light and fluffy, then mix in buttermilk, vegetable oil, and vanilla extract. Gradually combine the wet and dry ingredients, mixing until just combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely on wire racks.
  2. Make the Raspberry Filling: Beat the cream cheese in a bowl until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, mixing well to combine. Gently fold in the mashed raspberries, taking care not to overmix to maintain some texture and color variation. The filling should have a lovely pink hue with visible raspberry pieces.
  3. Prepare the Ganache: Heat the heavy cream in a saucepan over medium heat just until it starts to simmer—do not boil. Remove from heat and pour over the finely chopped dark chocolate placed in a heatproof bowl. Let it sit undisturbed for 2 minutes, then stir gently from the center outward until the mixture is smooth, glossy, and fully combined. Allow the ganache to cool slightly until it thickens enough for easy dripping over the cake.
  4. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the raspberry cream cheese filling evenly on top, leaving a small border around the edges for the ganache drip. Carefully top with the second cake layer, pressing gently to adhere. Pour the ganache over the top, allowing it to drip naturally down the sides. Garnish with fresh raspberries and chocolate shavings for a beautiful finish.

Notes

  • Use room temperature ingredients (eggs, buttermilk, cream cheese) for a smoother batter and better texture.
  • Ensure ganache is at the right consistency before pouring: it should coat the back of a spoon but still flow easily.
  • If ganache is too thick, gently reheat; if too thin, let it cool further.
  • Chill the assembled cake for 30 minutes before slicing for cleaner cuts.
  • Use a sharp knife dipped in warm water and wiped between cuts to maintain neat slices.

Keywords: Chocolate Raspberry Cake, Chocolate Ganache Cake, Raspberry Cream Cheese Filling, Drip Cake, Layer Cake, Dessert Cake

Find it online: https://hannahdelgado.com/chocolate-raspberry-drip-cake-recipe/