Summer Chocolate Raspberry Drip Cake
Summer Chocolate Raspberry Drip Cake is a delightful dessert perfect for warm weather gatherings. This cake combines rich chocolate and fresh raspberry flavors, creating a delicious contrast that everyone will love. With its beautiful presentation and luscious taste, it’s bound to impress guests at any party or celebration.
Why Make This Recipe
This cake is not only tasty but also visually stunning. The combination of chocolate and raspberry makes it a great choice for birthdays, picnics, or any summer gathering. It’s simple to make but results in an impressive dessert that showcases seasonal raspberries. Plus, who can resist a cake with drippy chocolate ganache on top?
How to Make Summer Chocolate Raspberry Drip Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- 3/4 cup hot water
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberry purée
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Fresh raspberries for topping
Directions
- Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake pans.
- In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat the eggs with both sugars until blended. Then add the oil, buttermilk, and vanilla extract. Mix in the dry ingredients. Finally, stir in the hot water. The batter will be thin.
- Divide the batter evenly among the three pans and bake for 22–25 minutes or until a toothpick comes out clean. Let the cakes cool completely.
- For the raspberry filling, beat the heavy cream, powdered sugar, and vanilla until you reach soft peaks. Fold in the raspberry purée and, if you wish, add some gel food color. Chill until ready to use.
- To make the ganache, heat the cream just until it simmers. Pour it over the chocolate chips, let it sit for 1 minute, then stir until smooth. Let it cool slightly before using.
- Assemble your cake by layering the chocolate cake rounds with raspberry cream between them. Chill for 15 minutes to set the filling.
- Pour the ganache over the top of the cake, letting it drip down the sides.
- Finish by topping with fresh raspberries before serving.
How to Serve Summer Chocolate Raspberry Drip Cake
Serve this cake chilled or at room temperature. It can be enjoyed on its own or with a scoop of vanilla ice cream for an extra treat. It’s a delightful dessert for any occasion!
How to Store Summer Chocolate Raspberry Drip Cake
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If possible, keep the layers separated to maintain the freshness of the raspberry cream and ganache.
Tips to Make Summer Chocolate Raspberry Drip Cake
- Ensure your ingredients are at room temperature for better mixing.
- You can use frozen raspberries if fresh ones are not available. Just thaw and purée them before use.
- If you prefer a sweeter cake, increase the sugar in the raspberry filling.
Variation
You can substitute the raspberry purée with other fruit purées, like strawberry or blueberry, for a different flavor profile.
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day or two in advance. Assemble the cake on the day you plan to serve it for the best results.
2. Can I freeze the cake?
Yes, you can freeze the cake layers. Wrap them well in plastic wrap and foil, and they will last up to 2 months in the freezer. Thaw in the refrigerator before assembling.
3. What can I use if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
Enjoy making and sharing this delicious Summer Chocolate Raspberry Drip Cake with family and friends!
