This Chocolate Raspberry Drip Cake blends deep chocolate and bright raspberries. It looks fancy but stays easy to make. If you like rich cakes, you can also read our best double chocolate cake for more ideas.

why make this recipe

You should make this cake for a small party or for a sweet treat at home. The cake stays moist and the ganache makes a smooth, shiny top. If you enjoy fruit with chocolate, you might also like our chocolate banana cake that pairs fruit and cocoa.

how to make Chocolate Raspberry Drip Cake

You mix the dry things, add the wet things, then bake. You make a simple ganache with cream and chocolate. You stack the cake layers, add ganache and raspberries, then pour ganache to make a drip. For tips on handling soft cake layers, see a quick guide on a chocolate cake roll that uses similar care.

Ingredients :

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup heavy cream
8 ounces semisweet chocolate, chopped
Fresh raspberries for topping

Directions :

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth. Pour in boiling water and stir until well combined.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the ganache, heat heavy cream in a saucepan until just boiling. Pour over chopped chocolate in a bowl and let sit for 5 minutes, then stir until smooth. Allow to cool slightly to thicken.
Once the cakes are completely cooled, place one layer on a serving plate, spread a layer of ganache over it, then top with fresh raspberries. Place the second cake layer on top.
Pour the ganache over the top of the cake, allowing it to drip down the sides.
Top with additional fresh raspberries.
Slice and serve to enjoy your delightful chocolate raspberry drip cake!

how to serve Chocolate Raspberry Drip Cake

Cut the cake with a sharp knife. Serve each slice on a small plate. You can add a few extra raspberries on the side. For a creamy match, try a slice with a soft, cold cream like in a rich creamy cake roll recipe.

how to store Chocolate Raspberry Drip Cake

Cover the cake with a cake dome or plastic wrap. Keep it in the fridge for up to 3 days. If you want, cut slices and store them in an airtight box. Let a slice sit at room heat for 10 minutes before you eat it for best taste.

tips to make Chocolate Raspberry Drip Cake

Use room temperature eggs and milk so the batter mixes well.
Do not over mix the batter. Mix until it looks smooth.
Let the cake cool all the way before you add ganache. Warm cake will make the ganache slide.
If the ganache is too thin, cool it a bit longer. If it is too thick, warm it a little. You can read another simple note on a chocolate cake roll recipe to learn more about ganache feel.

variation (if any)

Add a thin layer of raspberry jam between the layers for more fruit taste.
Swap raspberries for strawberries if you like.
Use dark chocolate for a bolder taste or milk chocolate for a milder top.

FAQs

Q: Can I make this cake a day ahead?
A: Yes. Bake the layers one day before. Wrap them well. Add ganache and raspberries the next day.

Q: Can I use frozen raspberries?
A: You can. Thaw them and pat dry first. Fresh raspberries look best on top.

Q: How do I warm ganache if it gets too thick?
A: Warm it in short bursts in the microwave and stir in between. Use low power and short time.

Q: Can I make this cake gluten free?
A: Yes. Use a 1-to-1 gluten free flour mix. The bake time may change, so watch the cake.

Q: Can I freeze the cake?
A: You can freeze cut slices. Wrap each slice well and freeze up to one month. Defrost in the fridge before you eat.