Decadent Chocolate Raspberry Drip Cake Recipe to Impress
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:8 servings 1x
Description
Indulge in a decadent Chocolate Raspberry Drip Cake recipe Impress guests with this stunning dessert featuring rich flavors and eyecatching decor
Ingredients
Scale
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil (or melted coconut oil)
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh raspberries (plus extra for garnish)
½ cup heavy cream (for the ganache)
8 ounces semi-sweet chocolate, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs, milk, oil, and vanilla until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Finally, stir in the boiling water.
Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes cool, make your ganache. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour it over the chopped chocolate in a bowl and let it sit for 2-3 minutes to melt. Stir until smooth and glossy. Let cool slightly to thicken before using.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of fresh raspberries over the top, then add a layer of ganache. Place the second cake layer on top and cover the entire cake with the remaining ganache.
Finish your Chocolate Raspberry Drip Cake by garnishing with additional fresh raspberries on top. Lightly dust with powdered sugar for added elegance.
