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Takes: 1½ hours (plus cooling and chilling time)
Serves: 8 - 10
No nutritional information available.
Ingredients
- 200g butter, at room temperature, plus extra for greasing
- 200g caster sugar, plus 150g extra
- 4 eggs
- 1 tsp vanilla extract
- 200g self-raising flour
- 150ml Prosecco, or water if preferred
- 75g dark chocolate
- 75ml double cream
For the buttercream:
- 400g butter, at room temperature
- 400g icing sugar, sifted
- Pink food colouring
Method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line the base of 3 x 15cm round cake tins.
2. Using an electric mixer, beat the butter and sugar together in a bowl for 3 - 4 minutes until pale. Add the eggs, one at a time, beating well between each. Beat in the vanilla extract.
3. Sift in the flour and fold in. Divide the batter between the tins and bake for 20 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tins for 10 minutes.
4. Meanwhile, heat the extra sugar and Prosecco in a saucepan over a medium heat until boiling. Simmer until the sugar has dissolved.
5. Turn the cakes out onto a wire rack and brush generously with the sugar syrup. Leave to cool completely.
6. For the buttercream, using an electric mixer (using the paddle attachment if you have one), beat the butter in a clean bowl for 5 minutes until pale. Add the icing sugar, in two batches, and beat until pale and fluffy. Add 1 tbsp boiling water to loosen, if needed. Add 2 - 3 drops food colouring and mix to combine or until you have a pink of your liking.
7. Plae one layer of sponge, upside down, on a board or serving plate. Spread over 2 - 3 tbsp of the buttercream. Top with a second sponge upside down, and spread over 2 - 3 tbsp of the buttercream. Top with the final sponge, upside down (this gives the cake a flat top). Spread a thin layer of buttercream over the cake to lock in any crumbs. Chill for 30 minutes. Spread the remaining buttercream over the top and sides of the cake. Chill for 30 - 40 minutes.
8. Put the chocolate and cream in a microwave-safe bowl and heat on high in 30 second bursts, until the chocolate has melted. Stir until smooth and combined. Chill for 30 minutes until slightly thickened. Using a palette knife, spread the chocolate ganache over the top of the cake, letting it drip down the sides. Decorate with meringues, edible balls and sprinkles, if liked. Serve.
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