Chocolate Raspberry Drip Cake

How to Make Chocolate Raspberry Drip Cake

This cake is assembled in multiple steps, but the process is simple when broken down. Follow these instructions to create a beautifully layered and delicious dessert.

Step 1: Prepare the Chocolate Cake

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the milk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Slowly add the boiling water, stirring until the batter is smooth (it will be thin).
  5. Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Make the Raspberry Filling

  1. In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice.
  2. In a small bowl, mix the cornstarch with water, then add it to the raspberry mixture.
  3. Stir continuously until the mixture thickens (about 5 minutes). Remove from heat and let it cool completely.

Step 3: Prepare the Chocolate Buttercream

  1. In a large bowl, beat the butter until light and fluffy.
  2. Gradually add powdered sugar and cocoa powder, mixing well.
  3. Pour in the heavy cream and vanilla extract, then beat until smooth and creamy.

Step 4: Assemble the Cake

  1. Place one chocolate cake layer on a serving plate. Spread an even layer of raspberry filling over the top.
  2. Repeat with the second cake layer and more raspberry filling.
  3. Place the third cake layer on top, then frost the entire cake with chocolate buttercream. Smooth the frosting for a clean finish.

Step 5: Make the Chocolate Ganache Drip

  1. Heat the heavy cream until hot but not boiling. Pour over the chopped chocolate and let sit for a minute.
  2. Stir until smooth and glossy, then add butter for extra shine.
  3. Let the ganache cool slightly, then slowly drizzle it over the edges of the cake using a spoon or piping bag.

Step 6: Decorate and Serve

  1. Arrange fresh raspberries on top of the cake.
  2. Sprinkle with chocolate shavings or curls for an elegant touch.
  3. Let the cake set for at least 30 minutes before slicing and serving.

Enjoy your homemade Chocolate Raspberry Drip Cake!

How Long to Bake Chocolate Raspberry Drip Cake

Baking times can vary depending on your oven and the size of your cake pans. To ensure perfectly baked layers, follow these general guidelines:

  • Three 8-inch round cake pans – Bake for 25-30 minutes at 350°F (175°C).
  • Two 9-inch round cake pans – Bake for 30-35 minutes at 350°F (175°C).
  • Cupcakes – Bake for 18-22 minutes at 350°F (175°C).

The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be careful not to overbake, as this can dry out the cake.

How to Store Leftovers

If you have leftovers, store them properly to maintain the cake’s freshness and flavor.

  • Refrigerator – Store the cake in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for about 15-20 minutes before serving to soften the buttercream.
  • Freezer – Wrap individual cake slices in plastic wrap and place them in an airtight container. Store for up to 3 months. Thaw in the refrigerator overnight before serving.
  • Room Temperature – If the cake is unfrosted, it can be stored in an airtight container at room temperature for up to 2 days.

Tips for a Perfect Chocolate Raspberry Drip Cake

Achieving the perfect texture, flavor, and presentation takes a few simple tricks. Keep these tips in mind:

  • Use Good Quality Chocolate – For the ganache and cake, opt for high-quality dark chocolate for the best taste and texture.
  • Level Your Cake Layers – Trim the tops of each cake layer if necessary to create a flat surface. This helps with even stacking and stability.
  • Chill Before Adding the Ganache Drip – Let the frosted cake chill in the refrigerator for at least 30 minutes before adding the ganache. This helps the drip set beautifully.
  • Adjust the Sweetness – If you prefer a more intense chocolate flavor, reduce the sugar slightly in the buttercream or add a pinch of salt to balance the sweetness.
  • Experiment with Garnishes – Try adding chocolate curls, edible gold flakes, or even a dusting of cocoa powder for an elegant finish.

This Chocolate Raspberry Drip Cake is a luxurious and show-stopping dessert that’s sure to impress. Enjoy every bite of its rich chocolate layers, tart raspberry filling, and silky ganache topping!

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