Chocolate Raspberry Drip Cake

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A Chocolate Raspberry Drip Cake is the ultimate showstopper for any celebration. This decadent dessert combines rich layers of moist chocolate cake with tangy raspberry filling, creating a perfect balance of flavors. Each bite is a luxurious mix of velvety chocolate ganache and tart raspberry notes, leaving a memorable impression on your taste buds. The glossy chocolate drip cascading down the sides adds an elegant touch, making it an ideal centerpiece for birthdays, anniversaries, or special gatherings.

What makes this cake even better is how versatile it is. Whether you prefer fresh raspberries or a rich raspberry compote, this recipe can be tailored to suit your preferences. The combination of soft cake layers, creamy filling, and rich ganache ensures each forkful is a delightful experience — perfect for both casual dessert lovers and dedicated chocoholics alike.

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Ingredients for Chocolate Raspberry Drip Cake

For the Chocolate Cake

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong brewed coffee (cooled)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

For the Raspberry Filling

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

For the Chocolate Ganache Drip

• 1 cup heavy cream
• 8 ounces dark chocolate, chopped

For the Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

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Step 1: Bake the Chocolate Cake

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, combine the eggs, buttermilk, coffee, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth and well combined.
4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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Step 2: Prepare the Raspberry Filling

1. In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Stir frequently as the raspberries begin to release their juices.
2. Once bubbling, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly stir this into the raspberry mixture and continue cooking for 2-3 minutes until thickened.
3. Remove from heat and let the mixture cool completely before assembling the cake.

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Step 3: Make the Chocolate Ganache

1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer — do not boil.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
3. Set the ganache aside to cool slightly; it should be pourable but not too runny.

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Step 4: Prepare the Buttercream Frosting

1. In a large mixing bowl, beat the butter on medium speed until light and fluffy.
2. Gradually add the powdered sugar, beating well between additions.
3. Pour in the milk and vanilla extract, then continue mixing until the frosting is smooth and creamy.

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Step 5: Assemble the Cake

1. Place one cake layer on your serving plate and spread a generous layer of raspberry filling on top.
2. Add a second cake layer and repeat with more raspberry filling.
3. Place the final cake layer on top and cover the entire cake with buttercream frosting, smoothing it evenly.
4. Pour the cooled chocolate ganache over the cake, allowing it to drip down the sides.
5. For a finishing touch, decorate with fresh raspberries and chocolate shavings.

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Storage Instructions

To keep your Chocolate Raspberry Drip Cake fresh, store it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap individual cake slices in plastic wrap and freeze them in an airtight container for up to 3 months. Before serving frozen cake, allow it to thaw in the refrigerator overnight.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: ~450
• Carbohydrates: 65g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 300mg
• Fiber: 4g
• Sugar: 45g

Note: Nutritional values may vary based on specific ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use frozen raspberries for the filling?

Yes, frozen raspberries work perfectly. Just cook them directly from frozen and adjust the cooking time slightly to account for the extra moisture.

2. How do I get a smooth ganache drip?

Ensure your ganache is slightly cooled but still runny. Using a spoon or piping bag helps control the drip effect.

3. Can I make the cake layers in advance?

Absolutely! The cake layers can be baked a day ahead. Wrap them tightly in plastic wrap and store at room temperature until ready to assemble.

4. What’s the best way to achieve even cake layers?

Use a cake leveler or serrated knife to trim the tops of each layer for a flat and even finish.

5. Can I substitute the coffee in the cake batter?

Yes, you can replace the coffee with hot water or milk. Coffee enhances the chocolate flavor but isn’t essential.

6. How long should I let the ganache set before serving?

Allow at least 30 minutes for the ganache to set fully before slicing. This ensures clean, elegant cuts.

7. Can I add additional flavors to the buttercream?

Yes! Adding raspberry puree, lemon zest, or a dash of almond extract can enhance the flavor beautifully.

8. Is this cake suitable for special occasions?

Absolutely! Its elegant appearance and rich flavors make it ideal for birthdays, anniversaries, and even wedding celebrations.

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