This stunning chocolate raspberry drip cake features rich chocolate layers, smooth raspberry buttercream, and a glossy ganache drizzle. Topped with fresh raspberries and dark chocolate, it’s a showstopping dessert for any occasion!
Ingredients
For the Chocolate Cake:
2 cups (250g) all-purpose flour
¾ cup (75g) cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
2 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) hot coffee or hot water
For the Raspberry Buttercream:
1 cup (225g) unsalted butter, softened
3 ½ cups (450g) powdered sugar
½ cup (120g) raspberry puree (strained to remove seeds)
1 tsp vanilla extract
1 tbsp heavy cream (if needed for consistency)
Pink food coloring (optional)
For the Chocolate Ganache Drip:
½ cup (120ml) heavy cream
¾ cup (130g) dark chocolate, chopped
For Garnish:
Fresh raspberries
Dark chocolate shavings or chunks
Instructions
- Bake the Chocolate Cake
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth.
Gradually add dry ingredients, mixing until combined. Stir in hot coffee until batter is smooth.
Divide batter evenly between pans and bake for 22-25 minutes or until a toothpick comes out clean.
Let cakes cool completely before frosting. - Prepare the Raspberry Buttercream
Beat butter until fluffy. Gradually add powdered sugar, mixing until combined.
Pour in raspberry puree and vanilla, beating until smooth. Add heavy cream if needed for consistency.
If desired, mix in pink food coloring for a vibrant hue. - Make the Chocolate Ganache
Heat heavy cream in a saucepan until hot but not boiling.
Pour over chopped chocolate and let sit for 1 minute, then stir until smooth.
Let the ganache cool slightly until it thickens but is still pourable. - Assemble the Cake
Place the first cake layer on a serving plate. Spread with buttercream. Repeat with remaining layers.
Frost the entire cake with a smooth finish, using an offset spatula.
Pour cooled chocolate ganache over the top, allowing it to drip down the sides.
Decorate with fresh raspberries and chocolate shavings.
