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Chocolate Prosecco Cake

Chocolate and prosecco are two of my favourite things so I decided to combine them in this delicious celebration cake!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: British
Servings: 12 people
Calories: 590.06kcal
Author: Emma Walton

Ingredients

For the cake

For the filling

For the buttercream

Instructions

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.

To decorate

  • 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.

Nutrition

Calories: 590.06kcal | Carbohydrates: 66.83g | Protein: 7.12g | Fat: 36.38g | Saturated Fat: 22.23g | Trans Fat: 1.1g | Cholesterol: 137.64mg | Sodium: 267.54mg | Potassium: 282.77mg | Fiber: 5.11g | Sugar: 46.12g | Vitamin A: 1035.63IU | Vitamin C: 2.99mg | Calcium: 44.08mg | Iron: 2.45mg