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Chocolate Raspberry Drip Cake

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 0.75 cup unsweetened Dutch-process cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 8 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract for filling
  • 1 cup fresh or thawed raspberries mashed
  • 0.75 cup heavy cream
  • 6 oz dark chocolate finely chopped, 60-70% cacao
  • 1 cup fresh raspberries for topping
  • 1 dark chocolate bar shaved or chopped for topping

Equipment

  • Two 9-inch round cake pans
  • Large mixing bowls
  • electric mixer
  • Wire cooling racks
  • saucepan
  • Serving plate

Method
 

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray, lining the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
  3. In another bowl, beat sugar and eggs until light and fluffy (3-4 minutes), then mix in buttermilk, oil, and vanilla until smooth.
  4. Gradually combine wet and dry ingredients until just mixed, then stir in the boiling water. The batter will be thin - this is correct and creates the moist texture.
  5. Divide batter between prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely before assembling.
  7. Beat cream cheese until smooth and fluffy, then gradually add powdered sugar and vanilla, mixing until well combined.
  8. Gently fold in the mashed raspberries, being careful not to overmix. You want to see pretty raspberry swirls throughout the filling.
  9. Heat heavy cream until it just begins to simmer, remove from heat and pour over finely chopped chocolate. Let sit for 2 minutes, then stir from center outward until smooth and glossy. Cool to about 90°F (use an instant-read thermometer or test that it coats a spoon but flows freely) for perfect dripping consistency.
  10. Place one cake layer on serving plate and spread raspberry cream cheese filling evenly over top, leaving a ½-inch border. Position second layer on top and gently press to seal. Chill for 10 minutes to help set the filling.
  11. Pour ganache over top of cake, allowing it to drip naturally down the sides. Garnish with fresh raspberries and chocolate shavings for a professional finish.

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. Ensure all ingredients are at room temperature for the best texture and mixing results. The ganache temperature is crucial for achieving the perfect drip consistency - it should coat the back of a spoon but still flow freely. For the raspberry filling, strain out some seeds if you prefer a smoother texture. The ganache can be made up to 3 days ahead and gently rewarmed before use. If using frozen raspberries, thaw them completely and drain excess liquid before mashing.
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