Chocolate Raspberry Drip Cake

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Chocolate Raspberry Drip Cake is a stunning dessert that combines rich chocolate layers with the tart sweetness of fresh raspberries. Each bite is a perfect harmony of moist chocolate sponge, smooth raspberry filling, and a decadent chocolate ganache drip that cascades down the sides. Whether you’re celebrating a birthday, hosting a special event, or just want to indulge in something luxurious, this cake is sure to impress.

The beauty of this dessert lies not only in its striking presentation but also in its balance of flavors. The chocolate base is rich yet not overpowering, while the raspberries add a refreshing contrast. Topped with glossy ganache and a handful of fresh raspberries, this cake is as delightful to look at as it is to eat.

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Ingredients for Chocolate Raspberry Drip Cake

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water

For the Raspberry Filling:

• 2 cups fresh raspberries
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water

For the Chocolate Ganache Drip:

• 1 cup heavy cream
• 8 oz dark chocolate, chopped

For Decoration:

• Fresh raspberries
• Chocolate shavings (optional)

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Step 1: Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually pour in the hot water while stirring. The batter will be thin — this is normal.
5. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

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Step 2: Make the Raspberry Filling

1. In a saucepan over medium heat, combine the fresh raspberries and sugar. Stir frequently until the raspberries begin to break down.
2. In a small bowl, whisk the cornstarch with water to form a smooth paste. Add this mixture to the raspberry mixture.
3. Continue cooking, stirring constantly, until the filling thickens (about 3-4 minutes).
4. Remove from heat and allow the raspberry filling to cool completely.

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Step 3: Create the Chocolate Ganache

1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
3. Allow the ganache to cool for about 15-20 minutes, until it reaches a thick but pourable consistency.

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Step 4: Assemble the Cake

1. Place one cake layer on your serving plate. Spread a generous layer of raspberry filling on top.
2. Add the second cake layer and repeat with more raspberry filling.
3. Top with the final cake layer and spread a thin crumb coat of ganache over the entire cake. Chill the cake for 20 minutes to set.
4. Pour the remaining ganache over the top, letting it drip down the sides for a beautiful drip effect.
5. Decorate with fresh raspberries and chocolate shavings for an elegant finish.

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Storage Instructions

To keep your Chocolate Raspberry Drip Cake fresh, store it in an airtight container. If kept at room temperature, it will stay fresh for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. Allow it to sit at room temperature for about 30 minutes before serving to ensure the best texture and flavor.

For freezing, wrap individual cake slices tightly in plastic wrap followed by aluminum foil. Stored this way, the cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before enjoying.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 460 kcal
• Carbohydrates: 58g
• Protein: 6g
• Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 320mg
• Fiber: 4g
• Sugar: 40g

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Frequently Asked Questions

1. Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well for the filling. Thaw them first and drain any excess liquid before cooking.

2. How can I ensure my ganache drips properly?

For the perfect drip effect, ensure your ganache has cooled to a thick yet pourable consistency. It should not be too runny or too stiff.

3. What’s the best way to slice this cake neatly?

For clean slices, use a sharp knife warmed in hot water. Wipe the blade clean between each cut.

4. Can I make the cake layers in advance?

Absolutely! The cake layers can be baked a day ahead, wrapped tightly, and stored at room temperature or in the fridge.

5. How do I fix a ganache that’s too runny?

If your ganache is too thin, let it sit longer at room temperature to thicken. If needed, add a small amount of melted chocolate to help it firm up.

6. Can I use white chocolate for the drip?

Yes, white chocolate ganache creates a stunning contrast with the dark cake and raspberry filling.

7. What’s the best alternative to buttermilk?

You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

8. Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a high-quality gluten-free flour blend designed for baking.

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