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Chocolate Raspberry Drip Cake

Decadent Chocolate Raspberry Drip Cake for Sweet Celebrations

This Chocolate Raspberry Drip Cake is a delightful and rich dessert that perfectly balances sweet and tart flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap for cake flour for a more tender bite.
  • 3/4 cup Dutch-Process Cocoa Powder Natural cocoa may alter the cake’s acidity.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1/2 teaspoon Salt Enhances flavor and balances sweetness.
  • 1.5 cups Sugar Using superfine sugar can help the cake texture.
  • 2 large Eggs Make sure they’re at room temperature for optimal mixing.
  • 1 cup Buttermilk Can be substituted with yogurt or sour cream.
  • 1/2 cup Vegetable Oil Feel free to use canola or sunflower oil as alternatives.
  • 2 teaspoons Vanilla Extract Opt for real vanilla for the best aroma.
For the Raspberry Filling
  • 8 oz Cream Cheese Can be replaced with mascarpone for a lighter texture.
  • 1 cup Powdered Sugar If using granulated sugar, blend until fine.
  • 1 cup Fresh Raspberries Swap with frozen raspberries, ensuring excess liquid is drained.
For the Ganache
  • 1 cup Heavy Cream Essential for a smooth ganache consistency.
  • 8 oz Chopped Chocolate Choose high-quality dark chocolate for a rich flavor.

Equipment

  • Mixing bowls
  • Electric Mixer
  • 9-inch Round Cake Pans
  • saucepan
  • Serving plate

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, beat the sugar and eggs until fluffy, about 5 minutes. Incorporate buttermilk, vegetable oil, and vanilla extract.
  3. Gradually mix the dry ingredients into the wet until just combined.
  4. Divide the prepared batter evenly between the two greased pans and bake for 25-30 minutes.
  5. Remove from the oven and let the layers cool completely on wire racks.
  6. In a medium-sized bowl, beat the cream cheese with electric beaters until fluffy. Slowly mix in the powdered sugar and vanilla extract until smooth, then fold in fresh raspberries.
  7. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour it over the chopped chocolate and stir until smooth and glossy.
  8. Take one cooled cake layer and spread the raspberry filling on top. Place the second layer on top, then pour ganache over the cake allowing it to drip down the sides.
  9. Garnish with fresh raspberries and chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for even mixing. Refrigerate the assembled cake for at least 30 minutes before slicing for a clean cut.

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