Sweeten Your Day with Sparkling White Chocolate Cake
Champagne, white chocolate, and raspberries – the mere mention of these ingredients brings joy to my palate. And it’s not just me – I’m sure many of you share the same sentiment. So why not combine these flavors into one delectable dessert?
Enter the sparkling white chocolate cake with champagne-raspberry sauce recipe. This recipe is the perfect combination of elegance and indulgence, making it an excellent choice for special occasions or if you simply want to treat yourself. The cake layers are moist and flavorful, while the champagne-spiked mousse adds a light and airy texture that perfectly complements the brightness of the raspberry sauce.
The best part is that this recipe isn’t as complicated as it may seem. With a little bit of effort, you can create a truly spectacular dessert that your guests will rave about for months to come. So why not pop open a bottle of your favorite champagne and get baking? Trust me; this sparkling white chocolate cake with champagne-raspberry sauce is undoubtedly worth it.
Why You’ll Love This Recipe
As a lover of all things sweet and indulgent, I can confidently say that this Sparkling White Chocolate Cake with Champagne-Raspberry Sauce Recipe is one of the most decadent and delicious desserts you will ever have the pleasure of tasting. From the rich layers of moist champagne cake to the smooth white chocolate buttercream frosting and tangy raspberry sauce, every bite is pure bliss.
But what really sets this recipe apart is the inclusion of sparkling wine in both the cake batter and sauce. The subtle effervescence from the wine adds a unique texture and flavor that elevates this cake to a whole new level of sophistication. And with options to customize the recipe with variations such as sparkling raspberry or cranberry white chocolate, there’s no shortage of ways to make it your own.
Aside from its undeniable deliciousness, this recipe also has an impressive presentation that makes it perfect for special occasions. Whether you’re hosting a romantic dinner for two or a fancy dinner party with friends, this cake is sure to impress even the most discerning palate.
So if you’re looking for a dessert that’s equal parts beautiful and scrumptious, this Sparkling White Chocolate Cake with Champagne-Raspberry Sauce Recipe should be at the top of your list. Trust me, you won’t regret trying it out.
Ingredient List
Here are the ingredients that you will need to make this delicious Sparkling White Chocolate Cake With Champagne-Raspberry Sauce Recipe:
- 4 cups of all-purpose flour
- 2 1/4 teaspoons of baking powder
- 3/4 teaspoons of salt
- 1 cup of unsalted butter
- 2 cups of sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup light corn syrup
- 3/4 cup champagne sparkling white wine
- 100 g melted white chocolate
- Frozen raspberries or fresh raspberries for garnish
For the Raspberry Champagne Sauce:
- 2 cups frozen or fresh raspberries
- 3/4 cup sugar
- 3/4 cup sparkling wine or champagne
For the Champagne Buttercream Frosting:
- 1 cup unsalted butter
- 3 cups powdered sugar
- 3–4 tablespoons champagne sparkling white wine
- Optional: a few drops or red food coloring
For the White Chocolate Mousse Filling:
- 8 oz white chocolate chopped
- 1 cup heavy cream chilled
- Optional: raspberry extract or kirsch (cherry liqueur)
The Recipe How-To
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F. This is a standard temperature for cake baking, which allows it to rise properly without burning.
Step 2: Make the Cake Layers
To make the cake layers, start by combining 2 cups of all-purpose flour, 2 teaspoons of baking powder and 1/4 teaspoon of salt in a large mixing bowl. Set this mixture aside as you work on the wet ingredients.
In a separate bowl, beat 3/4 cup of unsalted butter with an electric mixer until it turns light and creamy. Keep beating as you gradually add 1 and 3/4 cups granulated sugar one tablespoon at a time until it becomes fully combined.
Next, beat in three eggs one at a time and then add two ounces of melted white chocolate.
Now it’s time to alternate between adding the dry and wet ingredients into the bowl with the butter and sugar mixture. Stir in half of the flour mixture, then mix in 1/2 cup of champagne or sparkling white wine. Repeat until all ingredients are combined smoothly.
Divide the batter into two prepared 8-inch round pans that have been greased or lined with parchment paper equally.
Step 3: Bake and Let Cool
Bake the cake layers for around 25-30 minutes or until a toothpick inserted comes out clean. Take them out from the oven and let them rest within their pans for five minutes before transferring them onto a wire rack to cool completely.
Step 4: Make the Champagne Buttercream
In a large mixing bowl, cream 1 cup of butter until smooth with an electric mixer set at high speed. Decrease the speed to low and gradually blend in 4 cups of powdered sugar along with 3 tbsp light corn syrup.
Once incorporated, increase again to high speed while slowly adding 1/2 cup of chilled champagne. Keep blending until the cream is a fluffy, smooth texture.
Step 5: Make the Raspberry Sauce
In a medium-sized pot, mix 12 oz. of frozen raspberries and 1/2 cup of granulated sugar over medium heat. Allow the mixture to heat up while frequently stirring to dissolve the sugar.
Let this simmer for about 10-15 minutes or until it turns thick and syrup-like. Once done, strain out any seeds with a fine-mesh sieve and store the resulting sauce in a separate saucer.
Step 6: Assemble the Cake
Begin by placing one of the cake layers on a platter and spread some champagne buttercream on top. Pour raspberry sauce over the buttercream layer then place the second cake layer on top.
Add another layer of champagne buttercream followed by raspberry sauce to create an even frosting around all sides of the cake.
Step 7: Decorate
Decorate your cake as desired such as garnishing with fresh
Substitutions and Variations
For those who want to experiment with different flavors, here are some substitutions and variations that you can try:
– Frozen raspberries can be replaced with fresh raspberries or strawberries. You can also use cranberries for a tangy twist.
– Sugar can be substituted with honey, maple syrup, or agave syrup. Adjust the amount of liquid ingredients accordingly.
– All-purpose flour can be swapped with cake flour or almond flour for a gluten-free option.
– Vanilla extract can be replaced with almond extract, lemon zest, or orange zest for a citrusy flavor.
– Light corn syrup can be substituted with golden syrup or honey.
– White chocolate can be replaced with dark chocolate or milk chocolate for a different taste.
– Sparkling wine can be substituted with pink champagne, white wine, or sparkling cranberry juice.
– Instead of making a cake, you can make individual servings by turning this recipe into champagne cupcakes or chocolate truffles.
– If you’re looking for something creamy and decadent, try making a champagne mousse using the base ingredients in this recipe.
Whether you stick to the original recipe or add your own twist, this sparkling white chocolate cake is sure to impress your guests and satisfy your sweet tooth.
Serving and Pairing
This sparkling white chocolate cake with champagne-raspberry sauce is a dessert that deserves to be served on special occasions. It is perfect for celebrations such as weddings, anniversaries, and graduations. The light and airy texture of the cake pairs well with the sweet and tart flavors of the raspberry champagne sauce.
Serve this elegant dessert on a white or silver platter to complement the delicate colors of the cake layers. Garnish the top of the cake with fresh raspberries or strawberries for a pop of color and added sweetness.
To pair with this dessert, a glass of sparkling wine or champagne would be a perfect choice. A crisp, dry white wine would also work well to balance out the sweetness of the cake. Try serving this cake with a glass of Fred & Ida sparkling raspberry wine or cranberry white chocolate wine for a unique flavor experience.
For an extra indulgent treat, consider making a white chocolate fondue to dip pieces of cake into. Or try your hand at making chocolate truffles to serve alongside the cake for added decadence.
If you are looking to make this dessert even more luxurious, pair it with a pink champagne cheesecake or a champagne-infused sorbet for an extra special occasion. This dessert is sure to impress any guest and leave them feeling satisfied and impressed.
Make-Ahead, Storing and Reheating
This Sparkling White Chocolate Cake with Champagne-Raspberry Sauce Recipe can be made ahead of time, which makes it perfect for those times when you want to impress your guests but don’t want to spend too much time in the kitchen.
To make-ahead the cake, bake the cake layers as instructed and let them cool completely. Then, wrap each layer tightly in plastic wrap and store it in the fridge for up to two days before assembling the cake.
The champagne-raspberry sauce can also be made ahead of time and stored in the fridge for up to one week. Simply reheat it on a low heat on the stove or in the microwave before serving.
If you have leftovers from this delicious dessert, it’s best to store them in an airtight container in the fridge for up to three days. To reheat, simply portion out a slice and warm it up in the microwave for 10-15 seconds. Be careful not to overheat it, otherwise, you’ll risk drying out the cake.
Overall, this cake is great for entertaining because many of its components can be prepared ahead of time. This means that you’ll have less stress on the day you’re serving it and more time to enjoy with your friends and family!
Tips for Perfect Results
When it comes to baking cakes, every detail matters. Here are some tips to ensure your Sparkling White Chocolate Cake With Champagne-Raspberry Sauce turns out perfectly:
Firstly, measure out all the ingredients accurately. Baking is a science, and even the slightest variation can lead to a drastic difference in results.
Secondly, use room temperature ingredients as specified in the recipe. This ensures that all the components blend together uniformly and produce a smooth batter.
Thirdly, egg whites should be completely free of yolk for best results when preparing the mousse. Even a tiny amount of egg yolk can prevent your whites from whipping into stiff peaks.
Fourthly, take special care when incorporating air into the batter for the white chocolate cake layers. The lighter and fluffier the batter, the lighter and fluffier the cake will be.
Fifthly, let your cake layers cool completely before frosting them. Otherwise, your frosting may melt and slide off due to heat.
Sixthly, for best results with frosting, chill your cake layers beforehand.
Finally, when it comes to champagne or sparkling wine in this recipe, choose a high-quality brand. This will enhance the flavor of both the cake and raspberry sauce with its crisp bubbles and subtle notes.
By following these tips, you’ll be able to create a stunning Sparkling White Chocolate Cake With Champagne-Raspberry Sauce that is sure to impress all your guests.
Bottom Line
So there you have it, a delicious recipe for Sparkling White Chocolate Cake with Champagne-Raspberry Sauce. This cake is perfect for any celebration, whether it’s a birthday, anniversary, or just a fancy dinner party. The combination of white chocolate and champagne is truly decadent, and the raspberry sauce adds a touch of tart sweetness to balance it out.
Whether you’re an experienced baker or just starting out, this recipe is easy to follow and can be adapted to suit your tastes. You can try different variations on the frosting or use different types of fruit for the sauce. The possibilities are endless!
So why not give this recipe a try and impress your friends and loved ones with your baking skills? Trust me, they’ll be asking for the recipe in no time!
Sparkling White Chocolate Cake With Champagne-Raspberry Sauce Recipe
Ingredients
FROSTING
- 16 ounces white chocolate, divided
- 3/4 cup whipping cream
- 10 tablespoons unsalted butter, cut up
- 2 teaspoons light corn syrup
CAKE
- 1/4 cup unsalted butter
- 6 large eggs
- 1 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- 1 cup all-purpose flour
SYRUP FILLING AND SAUCE
- 2 1/2 cups sweet champagne or 2 1/2 cups sparkling wine, divided
- 1/4 cup sugar
- 1 (12 ounce) package frozen raspberries
- 1/2 cup seedless raspberry jam, divided
Instructions
- Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.
- Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.
- Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.
- To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.
- In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.
- Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.
- Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.
- Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.
- To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
- To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don’t worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.
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