Chocolate Prosecco Cake
Love prosecco AND chocolate? Then this is the cake for you! Scroll down for the recipe.
A couple of weeks ago a parcel landed on my doorstep. It was a large cardboard box filled with chocolate. There were bars of milk chocolate, bars of white chocolate and best of all two boxes of prosecco truffles. It’s a hard life being a food blogger! I knew that both cake club and Mother’s Day were coming up so I put one box aside to give to share with my lovely Mum (don’t worry I got her another present too) and I decided the other box would top my next cake for cake club.
I’ve talked about cake club before so I’m sure you’re all familiar with the concept. Our theme for March was “Go Wild” and I knew that I was going to bake a boozy cake. The box of prosecco truffles helped me make my mind up that it was going to be a Chocolate Prosecco Cake with booze in not one, not two, but three elements of the cake!
Prosecco in cake?!
On the Friday just gone I popped open a new bottle of prosecco. I’m a big fan of the bubbles and my drinks cupboard is very well stocked. I could spare a bottle for the cake. As I creamed together the butter and the sugar I poured in 75ml of the good stuff. The chocolate cake recipe I was using was tried and tested, though usually I added milk rather than prosecco… The good news is that the bubbles make the cake lighter if anything!
Once the cakes were baked and cooled I had decide how to decorate them. A chocolate cake isn’t complete with chocolate buttercream. I decided that to make it extra special I’d take my usual recipe and this time replace the milk with cream. This make a thicker, more truffle like buttercream consistency. Still pipe-able, but really luxurious!
If the buttercream wasn’t going to have prosecco in then the rest of the filling definitley had to! So, I sliced a handful of strawberries in half and mascerated them in a splash or two of prosecco. I left them to soak up all that boozy prosecco flavour while I seperately piped the buttercream on the bottom and top layers of the cake. When the strawberries had had long enough in their bubbly bath I placed them on top of the bottom layer, piped a little more buttercream over the strawberries then added the top, decorated layer.
The final touch had to be the dusted prosecco truffles!
Perfect for a celebration!
When you hear the pop of the cork as you open the bottle you know you’re in for a real treat. That sound means just one thing – it’s time for a celebration. This cake is perfect for birthday’s, engagement parties, house warmings and, of course, mothers day! I’ll be treating my Mum to a slice of cake later today and I hope you will too! If you start baking now you can have this cake ready for after lunch! There really is no excuse.
Plus, you get to finish off the bottle of prosecco as you tuck in to a slice. It’s win-win!
Chocolate Prosecco Cake
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
Pre-heat the oven to gas mark 4 (160 C), and line two 6 inch cake tins with grease proof paper.
In a large bowl, whisk together the butter, sugar and prosecco until soft.
Beat in the eggs one at a time until and beat well until the mix is creamy and pale.
Sift the cocoa powder and flour into the bowl and fold through until fully incorporated.
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.
Allow to cool in the tins for 10 minutes before turning out on to a cooling rack.
While the cakes cool, spoon 2 tbsp of prosecco over the halved strawberries and let them sit.
Once the cakes have cooled completely, melt the chocolate either slowly in the microwave or a bain marie.
Place the chocolate to one side and allow to cool slightly but make sure it stays pourable.
In the meantime, beat the butter, cocoa powder and icing sugar together.
Pour in the melted chocolate and continue to beat.
Finally pour in the cream and whisk until the buttercream is soft and spreadable.
Pipe circles of buttercream over the bottom layer of the cake.
Drain the strawberries and layer over the buttercream.
Pipe more buttercream over the strabwerries and place the second layer of the cake on top.
Finally, pip circles around the outside of the top layer.
Using a small spatula drag the centre of the piped circle towards the centre of the cake.
Pipe another ring of buttercream slightly inside the first, again use a spatula to drag the buttercream towards the centre.
Repeat until the whole cake is covered.
Pipe a small mound of buttercream in the centre then top with the prosecco truffles.
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