Chocolate Raspberry Drip Cake (Printable Format)

A showstopping dessert featuring layers of moist chocolate cake filled with tangy raspberry cream cheese, topped with a glossy chocolate ganache drip and fresh berries.

# What You'll Gather:

→ For the Cake

01 - 1¾ cups all-purpose flour
02 - ¾ cup unsweetened Dutch-process cocoa powder
03 - 1½ tsp baking powder
04 - 1½ tsp baking soda
05 - ½ tsp salt
06 - 2 cups granulated sugar
07 - 2 large eggs (room temp)
08 - 1 cup buttermilk (room temp)
09 - ½ cup vegetable oil
10 - 2 tsp vanilla extract

→ For the Raspberry Cream Cheese Filling

11 - 8 oz cream cheese (room temp)
12 - 1 cup powdered sugar
13 - 1 tsp vanilla extract
14 - 1 cup fresh or thawed raspberries (mashed)

→ For the Ganache Drip

15 - ¾ cup heavy cream
16 - 6 oz dark chocolate, finely chopped

→ For the Topping

17 - 1 cup fresh raspberries
18 - 1 dark chocolate bar (shaved or chopped)

# Step-by-Step Instructions:

01 - Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
02 - In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined and no lumps remain.
03 - In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, whisking just until the batter comes together and is smooth. Be careful not to overmix.
05 - Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
06 - In a mixing bowl, beat the room temperature cream cheese until smooth and fluffy. Add the powdered sugar and vanilla extract, and beat until well combined. Gently fold in the mashed raspberries until just incorporated. Place in the refrigerator to chill slightly while you prepare the cake layers.
07 - Once the cakes are completely cool, use a long serrated knife to carefully slice each cake horizontally into two even layers, creating a total of four layers. Place the first layer on your serving plate and spread with a third of the raspberry cream cheese filling. Repeat with the remaining layers and filling, leaving the top of the cake bare for the ganache.
08 - Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil). Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let it sit for about a minute, then stir until the chocolate is completely melted and the mixture is smooth and glossy. Allow to cool slightly until it reaches a pourable but not runny consistency.
09 - Pour the ganache over the top of the cake, using a spoon or offset spatula to guide it toward the edges so it drips down attractively. You can add more ganache to create more drips if needed.
10 - Before the ganache sets, arrange the fresh raspberries on top of the cake and sprinkle with the chocolate shavings or chopped chocolate. Refrigerate the cake for at least 30 minutes to allow everything to set before slicing and serving.

# Important Tips:

01 - Make sure all refrigerated ingredients are at room temperature before beginning for the best results.
02 - You can substitute raspberry preserves for the fresh raspberries in the filling if fresh aren't available.
03 - For a cleaner slicing experience, chill the cake for 1-2 hours before serving.
04 - Store any leftover cake covered in the refrigerator for up to 3 days.

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