Summer Chocolate Raspberry Drip Cake
Summer is a great time to enjoy light and delicious desserts. One of the best ways to celebrate the season is with a beautiful Summer Chocolate Raspberry Drip Cake. This cake combines the richness of chocolate with the fresh tartness of raspberries, making it the perfect treat for any summer gathering or celebration.
Why Make This Recipe
This Summer Chocolate Raspberry Drip Cake is not only stunning to look at but also a joy to eat! The combination of moist chocolate cake and creamy raspberry filling will impress your family and friends. Plus, it’s a fun project to make, allowing you to show off your baking skills while enjoying the delicious flavors of summer.
How to Make Summer Chocolate Raspberry Drip Cake
Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- ¾ cup hot water
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup raspberry purée (strained)
- 1-2 drops pink gel coloring (optional)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Fresh raspberries
Directions:
- Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs with both sugars. Then add the vegetable oil, buttermilk, and vanilla extract. Mix in the dry ingredients until smooth. Finally, stir in the hot water. The batter will be thin.
- Divide the batter evenly among the prepared pans. Bake for 22-25 minutes or until a toothpick comes out clean. Let the cakes cool completely.
- To make the raspberry filling, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently fold in the raspberry purée and add gel coloring if you like. Chill until ready to use.
- For the chocolate ganache, heat the cream until it just simmers. Pour it over the chocolate chips and let it sit for 1 minute. Stir until smooth and let it cool slightly.
- Assemble the cake by layering the chocolate cake rounds with the raspberry cream in between. Chill for 15 minutes to help it set.
- Pour the ganache over the top of the cake, allowing it to drizzle down the sides.
- Top with fresh raspberries before serving.
How to Serve Summer Chocolate Raspberry Drip Cake
Serve this beautiful cake chilled. It’s perfect for summer parties, birthdays, or any festive occasion. Slice the cake with a sharp knife, and watch as the raspberry filling and chocolate ganache create a delightful show.
How to Store Summer Chocolate Raspberry Drip Cake
You can store the Summer Chocolate Raspberry Drip Cake in the refrigerator. Keep it covered with plastic wrap or in an airtight container. It’s best enjoyed within 3-4 days for optimal freshness.
Tips to Make Summer Chocolate Raspberry Drip Cake
- Make sure all ingredients are at room temperature before you start mixing.
- For a richer chocolate flavor, use high-quality cocoa powder.
- If you want a more intense raspberry flavor, use more raspberry purée in the filling.
- Decorate the cake with more fresh raspberries or chocolate shavings for an extra touch.
Variations
You can try different variations of this cake. Here are a couple of ideas:
- Substitute the raspberry purée with other fruits like strawberries or blueberries for a different flavor.
- Add a layer of chocolate ganache between the cake layers for extra chocolatiness.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them in the refrigerator. Assemble the cake the next day.
Can I freeze the Summer Chocolate Raspberry Drip Cake?
Yes, you can freeze the unassembled cake layers. Wrap them tightly in plastic wrap and store them in the freezer for up to 2 months.
What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using.
Enjoy making and sharing your Summer Chocolate Raspberry Drip Cake! It’s sure to become a favorite for everyone.
