Chocolate Raspberry Drip Cake

Treat yourself to the rich and decadent flavors of a raspberry drip cake. This breathtaking dessert is a delicious combination of layers of damp chocolate cake, garnish of tart raspberry and branch of shiny chocolate ganache. Whether you celebrate a special opportunity or just want a sweet treat, this cake is sure to impress. In this article, we will guide you through the step-by-step process to create this enticing masterpiece.

Why are you going to love this recipe

There are countless reasons why you will come across the heels of this raspberry drop cake. First, the layers of chocolate cake are incredibly damp and tender, offering the perfect base for other flavors to shine. The tangy raspberry garnish adds a burst of freshness and a delicious rich chocolate contrast. In addition, the glossy chocolate droppings is not only magnificent, but also adds an additional layer of decadence. This cake is perfect for any chocolate and raspberry lover, and it is surprisingly easy to do!

Ingredients

For the cake:

– 2 cups of versatile flour

– 1 3/4 cups of granulated sugar

– 3/4 not sweet cocoa powder cup

– 1 1/2 teaspoon of dough powder

– 1 1/2 teaspoon of baking soda

– 1 teaspoon of salt

– 2 large eggs

– 1 cup of milk

– 1/2 cup of vegetable oil

– 2 teaspoons of vanilla extract

– 1 cup of boiling water

– 1 cup of fresh raspberries (for the garnish)

– 1/4 cup of granulated sugar (for the garnish)

– 1/2 cup of water (for the garnish)

– 2 cups of dark chocolate chips (for the ganache)

– 1 cup of thick cream (for the ganache)

Step by step instructions

1. Preheat your oven to 350 ° F (175 ° C). Grease and flour three 9 -inch round cake molds.

2. In a large bowl to mix, mix the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix well.

3. Add eggs, milk, vegetable oil and vanilla extract to dry ingredients. Mix at average speed until it is well combined.

4. Gradually add the boiling water to the dough, mixing at low speed. The dough will be thin, but it’s okay.

5. Divide the dough also between the prepared cake molds.

6. Bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.

7. While the cakes will cook, prepare the raspberry filling. In a saucepan, combine raspberries, sugar and water. Cook over medium heat until the raspberries decompose and the mixture thickens. Remove from heat and let cool.

8. Once the cakes are finished, remove them from the oven and let them cool in the pans for 10 minutes. Then transfer them to a rack to cool completely.

9. While the cakes cool, make the chocolate ganache. In a microwave bowl, mix chocolate chips and thick cream. Microwaves at 30 seconds intervals, stirring between the two, until the chocolate is melted and the mixture is smooth.

10. Once the cakes are completely cooled, place a layer of cake on a service plate. Spread a generous amount of raspberry filling on the top. Repeat this process with the two remaining layers of cake.

11. Pour the chocolate ganache on top of the cake, allowing it to run on the sides. Use a shift spatula to smooth the ganache on the sides, if necessary.

12. Refrigerate the cake for at least 1 hour to allow the ganache to adjust.

13. Serve and enjoy this delicious chocolate raspberry drop cake!

Expert advice to succeed

– Make sure you grease and flour the cake molds correctly to ensure easy removal of cakes.

– For a more intense chocolate flavor, you can use dark cocoa powder instead of ordinary cocoa powder in the cake dough.

– When you add the boiling water to the dough, do it gradually and mix at low speed to avoid splashes.

– For a smooth ganache, use high quality chocolate chips and heat the cream until it is hot but not boiling.

– If you prefer a softer raspberry garnish, you can add more sugar to taste.

Variations and substitutions

– If you are not a fan of raspberries, you can use any other bay of your choice, such as strawberries or blackberries, for the garnish.

– To make the gluten -free cake, replace the versatile flour with a mixture of gluten -free flour.

– For a version without dairy products, replace the milk and thick cream with non -dairy alternatives, such as almond milk and coconut cream.

Suggestion service

This chocolate raspberry drain cake is a superb centerpiece for any celebration. Serve birthdays, weddings or any special occasion. To raise the dessert experience, combine each slice of cake with a scoop of vanilla ice cream and a net of raspberry sauce. The combination of the hot cake, cold ice cream and tangy sauce is simply divine.

Faq

Q: Can I make the cake layers in advance and freeze them?

A: Yes! You can cook the cake layers in advance, let them cool completely, then wrap them closely in a plastic film and freeze up to a month.

Q: How long can I store the chocolate raspberry drip cake?

A: The cake can be stored in the refrigerator up to 3-4 days. Make sure to cover it with a cake dome or a plastic film to prevent it from drying.

Q: Can I use milk chocolate instead of dark chocolate for ganache?

A: Absolutely! If you prefer a softer ganache, you can use milk chocolate instead of dark chocolate. Keep in mind that the flavor will be slightly different.

Final reflections

The chocolate drip cake is a real masterpiece that combines the richness of chocolate with the freshness of raspberries. It is a dessert that will impress your guests and let them want more. Do not be intimidated by the astonishing appearance of this cake – it is surprisingly simple to make. So, gather your ingredients, follow the step-by-step instructions and prepare to engage in a slice of pure happiness. Take advantage of the process and don’t forget to share your cooking successes with us!