This stunning Chocolate Raspberry Drip Cake combines rich chocolate layers with tangy raspberry cream cheese filling and a glossy ganache drip that creates an impressive centerpiece for any celebration. The contrast between the deep chocolate cake and bright raspberry flavors makes this dessert both visually striking and irresistibly delicious.
Why You’ll Love This Recipe
This Chocolate Raspberry Drip Cake delivers bakery-quality results at home with surprisingly simple techniques. The moist chocolate cake provides the perfect canvas for the creamy raspberry filling, while the dramatic ganache drip adds professional elegance. The combination of sweet and tart flavors creates a balanced dessert that appeals to chocolate lovers and fruit enthusiasts alike. Plus, the recipe is designed to be make-ahead friendly, allowing you to prepare components in advance for stress-free entertaining.
Ingredients You’ll Need
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 temp)
- 1 cup buttermilk (room temp)
- ½ cup vegetable oil
- 2 tsp vanilla extract
For the Raspberry Cream Cheese Filling:
- 8 oz cream cheese (room temp)
- 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)
How to Make Chocolate Raspberry Drip Cake
Step-by-Step Instructions:
Prepare the Cake: Start by preheating your oven to 350°F (175°C) and greasing 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, oil, and vanilla. Gradually combine wet and dry ingredients until just mixed. Divide batter between prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
Make the Raspberry Filling: Beat cream cheese until smooth and fluffy. Gradually add powdered sugar and vanilla, mixing until well combined. Gently fold in the mashed raspberries, being careful not to overmix. The filling should have a beautiful pink color with raspberry pieces throughout.
Prepare the Ganache: Heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over finely chopped chocolate in a bowl. Let sit for 2 minutes, then stir from the center outward until smooth and glossy. Allow to cool slightly until it reaches dripping consistency.
Assemble the Cake: 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 layer on top, pressing gently to adhere. Pour the ganache over the top of the cake, allowing it to drip down the sides naturally. Garnish with fresh raspberries and chocolate shavings.
Helpful Tips
Ensure all ingredients are at room temperature for the best texture and mixing results. When making the ganache, the temperature is crucial for achieving the perfect drip consistency – it should coat the back of a spoon but still flow freely. If the ganache becomes too thick, gently reheat it; if too thin, let it cool a bit more. For cleaner slices, chill the assembled cake for 30 minutes before cutting. Use a sharp knife dipped in warm water and wiped clean between cuts.
Details
Prep Time: 45 minutes
Bake Time: 25-30 minutes
Total Time: 3 hours (including cooling and assembly)
Servings: 12-14 slices
Difficulty: Intermediate
Notes
Dutch-process cocoa powder is essential for this recipe as it provides the deep chocolate flavor and proper texture. If you only have natural cocoa powder, reduce the baking soda to 1 teaspoon and add ¼ teaspoon baking powder. For the raspberry filling, strain out some seeds if you prefer a smoother texture, but leave some for visual appeal and texture contrast. The ganache can be made up to 3 days ahead and gently rewarmed before use.
Frequently Asked Questions
Can I use frozen raspberries? Yes, thaw them completely and drain excess liquid before mashing. Pat them dry with paper towels to prevent the filling from becoming too watery.
How far ahead can I make this cake? The cake layers can be baked up to 2 days ahead and wrapped tightly. The assembled cake is best enjoyed within 24 hours but can be stored for up to 3 days in the refrigerator.
What if my ganache is too thick for dripping? Gently reheat the ganache in 10-second intervals in the microwave or over a double boiler until it reaches the right consistency.
Can I substitute the cream cheese filling? Absolutely! You can use whipped cream with raspberry puree or even raspberry buttercream as alternatives.
Storage Instructions
Store your Chocolate Raspberry Drip Cake covered in the refrigerator for up to 4 days. The ganache may lose some of its shine over time, but the flavor remains excellent. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Always bring the cake to room temperature for 15-20 minutes before serving for the best texture and flavor.
Conclusion
This Chocolate Raspberry Drip Cake transforms simple ingredients into an extraordinary dessert that looks as impressive as it tastes. The combination of rich chocolate cake, tangy raspberry filling, and glossy ganache creates a perfect balance of flavors and textures. Whether you’re celebrating a special occasion or simply want to create something beautiful for your family, this cake delivers both visual impact and delicious results. The make-ahead friendly components make it practical for entertaining, while the stunning presentation ensures it will be the star of any dessert table.
