Go Back
Chocolate Prosecco Cake
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Chocolate and prosecco are two of my favourite things so I decided to combine them in this delicious celebration cake!
Course: Dessert
Cuisine: British
Servings: 12 people
Calories: 591 kcal
Author: Emma Walton
For the cake
  • 200 grams caster sugar
  • 200 grams butter
  • 4 eggs
  • 75 millilitres prosecco
  • 200 grams self raising flour
  • 50 grams cocoa powder
For the filling
  • 5 strawberries halved
  • 3 tbsp prosecco
For the buttercream
  • 100 grams milk chocolate
  • 100 millilitres cream
  • 200 grams butter
  • 300 grams icing sugar
  • 100 grams cocoa powder
  • Prosecco truffles to decorate optional
To make the cake
  1. Pre-heat the oven to gas mark 4 (160 C), and line two 6 inch cake tins with grease proof paper.
  2. In a large bowl, whisk together the butter, sugar and prosecco until soft.
  3. Beat in the eggs one at a time until and beat well until the mix is creamy and pale.
  4. Sift the cocoa powder and flour into the bowl and fold through until fully incorporated.
  5. Pour the cake mix into the two tins and bake for 35-45 mins or until springy to the touch and a skewer comes out clean.
  6. Allow to cool in the tins for 10 minutes before turning out on to a cooling rack.
  7. While the cakes cool, spoon 2 tbsp of prosecco over the halved strawberries and let them sit.
To decorate
  1. Once the cakes have cooled completely, melt the chocolate either slowly in the microwave or a bain marie.
  2. Place the chocolate to one side and allow to cool slightly but make sure it stays pourable.
  3. In the meantime, beat the butter, cocoa powder and icing sugar together.
  4. Pour in the melted chocolate and continue to beat.
  5. Finally pour in the cream and whisk until the buttercream is soft and spreadable.
  6. Pipe circles of buttercream over the bottom layer of the cake.
  7. Drain the strawberries and layer over the buttercream.
  8. Pipe more buttercream over the strabwerries and place the second layer of the cake on top.
  9. Finally, pip circles around the outside of the top layer.
  10. Using a small spatula drag the centre of the piped circle towards the centre of the cake.
  11. Pipe another ring of buttercream slightly inside the first, again use a spatula to drag the buttercream towards the centre.
  12. Repeat until the whole cake is covered.
  13. Pipe a small mound of buttercream in the centre then top with the prosecco truffles.