CHOCOLATE RASPBERRY DRIP CAKE
Base Brownie Layer:
1/2 cup (115g) butter, melted
1 cup (200g) sugar
2 large eggs
1/2 tsp vanilla extract
1/3 cup (35g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
Pinch of salt
Raspberry Cheesecake Layer:
16 oz (450g) cream cheese, softened
1/2 cup (100g) sugar
2 eggs
1/2 cup raspberry purée or jam
Red/pink food coloring (optional)
Raspberry Jelly Layer:
1 1/2 cups fresh or frozen raspberries
2 tbsp sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (slurry)
Chocolate Ganache Drip:
1/2 cup (120ml) heavy cream
3.5 oz (100g) semi-sweet chocolate, chopped
Topping:
Fresh raspberries
Chocolate chunks or bars
---
Instructions:
1. Bake Brownie Base:
Mix all brownie ingredients, pour into greased/lined 8×8 pan. Bake at 325°F (160°C) for 20–22 min. Cool completely.
2. Prepare Cheesecake Layer:
Beat cream cheese and sugar. Add eggs, then raspberry purée. Pour over cooled brownie. Bake 30–35 min at 300°F (150°C). Chill.
3. Cook Raspberry Jelly:
In a saucepan, combine raspberries, sugar, and lemon juice. Simmer until soft. Stir in cornstarch slurry. Cook till thick. Cool and spread over cheesecake.
4. Chocolate Drip:
Heat cream till steaming, pour over chocolate. Let sit 1 min, then stir smooth. Drizzle over chilled cake.
5. Decorate:
Top with raspberries and chocolate chunks. Chill before slicing.