RASPBERRY CELEBRATION CAKE
Swap the champagne for elderflower pressé if you need to keep this alcohol-free.
Preparation 1¼ hours, plus cooling and chilling Cooking about 1 hour 40 minutes Serves 30
500G UNSALTED BUTTER, SOFTENED, PLUS EXTRA TO GREASE 500G GOLDEN CASTER SUGAR
2 TBSP VANILLA EXTRACT
8 LARGE EGGS
500G SELF-RAISING FLOUR
1 TSP BAKING POWDER
200G RASPBERRIES, ROUGHLY CHOPPED
4 TBSP CHAMPAGNE (OR PROSECCO), AT ROOM TEMPERATURE FOR THE SYRUP
150ML CHAMPAGNE (OR PROSECCO)
50G GOLDEN CASTER SUGAR
FOR THE BUTTERCREAM AND FILLING
400G UNSALTED BUTTER, SOFTENED
400G ICING SUGAR, SIEVED
1 TSP VANILLA EXTRACT
3 TBSP CHAMPAGNE (OR PROSECCO), AT ROOM TEMPERATURE 100G RASPBERRIES
PINK FOOD-COLOURING PASTE
FOR THE DECORATION
150G WHITE CHOCOLATE, CHOPPED
75ML DOUBLE CREAM
MIXED BERRIES
1 Preheat the oven to 170°C (150°C fan oven) gas mark 3. Grease and line 2 x 20cm deep round cake tins with baking parchment. For the cakes, beat the butter, sugar and vanilla together in a free-standing mixer, or in a large bowl using a hand-held electric whisk, until light and fluffy. Add the eggs one at time, beating well after each addition. Beat in a little of the flour if the mix looks like it might curdle.
2 Fold in the remaining flour and baking powder, then the raspberries and champagne. Divide equally between the tins, level and bake for 1½ hours or until golden and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool in the tins.
3 Remove from the tins and level the tops if needed. Cut the cakes in half horizontally to make four layers.
4 To make the syrup, gently heat the champagne and sugar in a small pan to dissolve the sugar. Bring to the boil and simmer for 5 minutes, until thickened. Cool slightly, then pour the syrup over the cut side of each cake.
5 To make the buttercream, in a free-standing mixer or a large bowl using a hand-held electric whisk, beat the butter until light and creamy. Beat in the icing sugar in stages until combined. Add the vanilla and 2 tbsp champagne, beating between each addition, until smooth. In a small bowl, mash together the raspberries and the remaining 1 tbsp champagne. 6 To assemble, see opposite page.
7 To decorate, melt the chocolate and cream in a medium bowl set over barely simmering water. Once melted, allow to cool slightly, then pour over the cake. Smooth the top with a clean palette knife and encourage it to drip over the edges. Top with berries to serve.