Description
This Chocolate Raspberry Drip Cake is the ultimate dessert for chocolate lovers. Layers of moist chocolate cake filled with tangy raspberry compote, frosted with rich buttercream, and topped with a glossy ganache drip. Perfect for birthdays, holidays, or any special occasion, it’s elegant, indulgent, and guaranteed to impress.
Ingredients
Scale
- For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs (room temperature)
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee (or hot water)
- For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
- For the Chocolate Ganache Drip:
- 1 cup dark or semi-sweet chocolate chips
- ½ cup heavy cream
- For the Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 3½ cups powdered sugar
- ½ cup cocoa powder
- 3 tbsp milk or cream
- 1 tsp vanilla extract
- Optional Garnish:
- Fresh raspberries
- Chocolate curls or shavings
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until combined.
- Combine and Add Coffee: Slowly add dry ingredients to wet, alternating with hot coffee. Mix until smooth.
- Bake: Divide batter evenly among pans and bake 25–30 minutes. Cool completely on wire racks.
- Make Raspberry Filling: In a saucepan, combine raspberries and sugar. Heat until berries soften, then stir in cornstarch slurry. Cook until thickened. Cool completely.
- Prepare Frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, milk, and vanilla. Beat until fluffy.
- Assemble the Cake: Layer cake with frosting and raspberry filling between each tier. Frost the outside evenly.
- Make Ganache: Heat cream until just simmering. Pour over chocolate chips, wait 1 minute, then stir smooth.
- Drip and Decorate: Let ganache cool slightly, then drip it over chilled cake edges. Top with fresh raspberries and chocolate curls.
Notes
Substitute raspberry jam for homemade filling if in a rush.
Replace buttermilk with 1 cup milk + 1 tbsp vinegar or lemon juice.
For dairy-free, use coconut cream for ganache and plant-based butter.
Chill cake before adding ganache for a clean drip effect.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
Keywords: Chocolate Raspberry Drip Cake, chocolate raspberry cake, raspberry ganache cake, drip cake recipe, chocolate dessert