By This Triple Chocolate Raspberry Drip Cake balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Triple Chocolate Raspberry Drip Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Triple Chocolate Raspberry Drip Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup whole milk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
For the Chocolate Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
¾ cup cocoa powder
¼ cup heavy cream (or milk)
1 tsp vanilla extract
Pinch of salt
For the Raspberry Filling:
1 cup fresh or frozen raspberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
For the Chocolate Ganache Drip:
1 cup semi-sweet chocolate chips
½ cup heavy cream
Toppings (Optional):
Fresh raspberries
Extra chocolate shavings or curls
PREPARATION STEPS
Prepare the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, vegetable oil, eggs, and vanilla extract. Beat until well combined. Slowly stir in the boiling water until the batter is smooth. Divide the batter evenly among the cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Make the Raspberry Filling:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down (about 5 minutes). Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened. Let the filling cool completely before using.
Make the Chocolate Buttercream:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and a pinch of salt. Beat on high until smooth and fluffy. Add more cream if needed to reach a spreadable consistency.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of raspberry filling on top, followed by a layer of chocolate buttercream. Add the second cake layer and repeat the process. Place the third cake layer on top and spread the remaining chocolate buttercream over the entire cake, smoothing the sides and top.
Make the Chocolate Ganache Drip:
Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy. Let the ganache cool slightly before drizzling it over the edges of the cake to create a drip effect. Let some drip down the sides for a dramatic look.
Garnish and Serve:
Top the cake with fresh raspberries and chocolate shavings or curls. Chill the cake for 30 minutes to set the ganache. Slice and enjoy!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
