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Chocolate Raspberry Drip Cake

  • Author: Sally Thompson
  • Total Time: 1 hour 40 minutes
  • Yield: 12 slices 1x

Description

This Chocolate Raspberry Drip Cake is a decadent showstopper perfect for celebrations or when you simply crave something indulgent. With layers of rich chocolate cake, tangy raspberry cream cheese filling, and a glossy chocolate ganache drip, it’s a dessert that tastes as stunning as it looks. Topped with fresh raspberries and dark chocolate shavings, this cake is a dream come true for chocolate and berry lovers alike. Whether you’re looking for dinner ideas, a quick dessert for a gathering, or a creative twist on a classic cake, this easy recipe fits the bill. A true centerpiece for any table—moist, flavorful, and completely unforgettable.

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 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)

Instructions

  • Preheat & Prep: Preheat oven to 350°F (175°C). Line and grease two 8-inch cake pans.
  • Mix Dry Ingredients: In a bowl, whisk flour, cocoa, baking soda, baking powder, salt, and sugar.
  • Mix Wet Ingredients: In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
  • Combine: Gradually add dry ingredients to wet, mixing just until smooth.
  • Bake: Divide batter between pans and bake for 30–35 minutes. Cool completely.
  • Make Filling: Beat cream cheese until fluffy. Add powdered sugar and vanilla. Fold in mashed raspberries. Chill slightly.
  • Layer the Cake: Slice cakes in half horizontally to make 4 layers. Layer with cream cheese filling, spreading evenly. Optional: add a thin layer of raspberry preserves between layers.
  • Make Ganache: Heat cream until just simmering. Pour over chocolate and let sit 1 minute, then stir until glossy. Cool slightly.
  • Drip & Decorate: Pour ganache over top, allowing it to drip down sides. Top with raspberries and chocolate shavings.

 

  • Chill: Refrigerate for at least 30 minutes before slicing and serving.
  • Prep Time: 35 minutes
  • Chill Time: 30 minutes
  • Cook Time: 35 minutes

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