Chocolate Cake With Raspberry Sparkling Rose' Buttercream!
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • For the Cake:
  • 1 and ⅓ cups AP flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup Dutch processed cocoa powder
  • ½ cup unsalted butter room temp
  • ¼ cup brown rice syrup
  • 2 eggs room temp
  • ½ cup sugar
  • ¼ brown sugar
  • ¼ cup buttermilk room temp
  • 1 tsp. vanilla extract
  • ¾ cup whole milk room temp
  • 1 tsp. instant espresso
  • ⅓ cup hot water
  • Raspberry Puree:
  • 1 8oz package of fresh raspberries
  • 1 lemon - juice and zest
  • 1 tbsp. granulated sugar
  • Raspberry Sparkling Rose' Swiss Meringue Buttercream:
  • 5 large egg whites
  • 1 ½ cups granulated sugar
  • ½ tsp. salt
  • ¼ cup raspberry puree
  • 1 tsp. vanilla extract
  • 1 tsp. sparkling wine extract
  • ¼ cup sparkling rose'
  • 4 sticks of unsalted butter cut into tablespoons – room temp
Instructions
  1. For the Cake:
  2. In a medium bowl combine the flower, salt, baking powder, baking soda, cocoa powder, espresso and set aside.
  3. Pre-heat oven to 350 degrees and line two 6 inch round cake pans with parchment rounds and spray and lightly flour and set aside.
  4. In a separate bowl, combine, the milk, buttermilk and vanilla extract and set aside.
  5. In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes.
  6. Slowly add the sugar and beat to combine, about five minutes. Scrape down side of bowl as needed.
  7. Add the brown rice syrup and combine until incorporated.
  8. Next add the eggs one at a time and beat until fully combined.
  9. Add one third of the dry ingredients and beat until just combined.
  10. Next add half of the liquid mixture and beat until combined.
  11. Add another third of the dry and beat to incorporate.
  12. Next pour in the rest of the liquid and beat until combined.
  13. Add the remaining dry ingredients and mix until just combined. Do not over mix. Stir in the hot water.
  14. Fill each of the cake pans evenly with batter. Bake for 20 to 30 minutes until toothpick inserted comes out with an only a few moist crumbs.
  15. Allow to cool in pans on wire rack. Remove from pans after 10 minutes to cool completely on rack.
  16. For the Puree:
  17. In a small saucepan, add all the ingredients and stir over medium heat. Let heat and break up for about 10 10 15 minutes, stirring occasionally until sauce has thickened and raspberries have all burst. Strain into a bowl to remove seeds and set aside. Can also be made a week ahead of time and stored in airtight container in the fridge.
  18. For the Frosting:
  19. Separate whites from yolks in the bowl of a stand mixer.
  20. Pour sugar in bowl with the egg whites.
  21. Place bowl over, not touching, a pot with simmering water.
  22. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
  23. Then return bowl to stand mixer fitted with a whisk attachment.
  24. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
  25. The bowl should be cool to the touch, this will take around 10 minutes.
  26. Next switch to the paddle attachment and beat on medium high speed.
  27. Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
  28. Mix until frosting is smooth and shiny.
  29. Add in the vanilla extract and mix to combine.
  30. Add the prosecco and sparkling wine extract and mix to incorporate. Mix in the raspberry puree.
  31. Frost the Cooled Cake:
  32. Slice off the tops of the cake so they are even and flat. Place one cake round on a cake circle and add about a cup of frosting to the top of cake and smooth the frosting over. Add the second cake round on top and place another cup or so of frosting on top and smooth over and down sides of cake and frost a crumb coat over entire cake. Place in the crumb-coated cake in the fridge for about 20 minutes.
  33. Remove cake from fridge and finish decorating entire cake to a smooth finish using and off-set spatula and scraper. Carefully add sprinkles of choice generously to top of cake and down the sides. Fit a large pastry bag with large tip of choice, I used a Wilton 1M to pipe larger horizontal mounds around the entire edge.
  34. Store covered in the fridge for 3-5 days.
  35. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/02/02/chocolate-cake-with-raspberry-sparkling-rose-buttercream-unicorns-party-hats-and-fine-line-reduction/