Description

Indulge in the irresistible combination of rich chocolate and tangy raspberries with this Chocolate Raspberry Drip Cake. Featuring moist chocolate cake layers, a luscious raspberry filling, smooth buttercream frosting, and a decadent chocolate ganache drip, this dessert is perfect for celebrations or as a special treat. Whether you’re hosting a party or simply craving a luxurious dessert, this cake is sure to impress with its stunning presentation and delightful flavor. Ideal for birthday cakes, holiday desserts, or special occasion treats, this showstopper is guaranteed to satisfy your sweet tooth.

Ingredients

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

Instructions

Bake the Chocolate Cake: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Combine dry ingredients in one bowl, and wet ingredients in another. Gradually add wet to dry, whisking until smooth. Divide batter evenly among pans and bake for 25-30 minutes. Cool cakes on a wire rack.
Prepare the Raspberry Filling: In a saucepan, cook raspberries, sugar, and lemon juice until bubbling. Stir in a cornstarch slurry and cook for 2-3 minutes until thickened. Cool completely.
Make the Chocolate Ganache: Heat heavy cream until simmering, then pour over chopped chocolate. Stir until smooth and glossy. Let it cool slightly.
Prepare the Buttercream Frosting: Beat butter until fluffy, then gradually add powdered sugar. Add milk and vanilla extract to achieve a creamy texture.
Assemble the Cake: Spread raspberry filling between cake layers. Frost the entire cake with buttercream and pour the ganache over the top, letting it drip down the sides. Decorate with fresh raspberries and ch shavingsocolate.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert