Valentine's Special: Strawberry Champagne Cake

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Strawberry Champagne Cake

Something special right on time for Valentine’s day! It’s a Champagne cake with strawberry champagne filling and rose white chocolate buttercream frosting!!! purely nothing but decadence 😀 just perfect for that Valentine’s day! or really any day…

Ingredients

Champagne Cake (2x 8 inch layer):

All purpose flour – 250 gm
Sugar – 200gm
Butter – 200gm
Baking powder – 2 teaspoons
Eggs – 4
Champagne – 1 cup / 250 ml

Strawberry Champagne Filling:

Strawberry (cleaned and cut into half) – 150gm
Champagne – 1/2 cup / 125ml
Sugar – 3-4 tablespoons

Rose White Chocolate Buttercream Frosting:

White chocolate (melted) – 100gm
Butter – 100gm
Rose water – 1 teaspoon (you can always skip if you dont want it)
Icing sugar – 275 – 300gm
Rose food colourinf – 2-3 drops (optional)
Roses, sprinkles, rose petals and strawberries to garnish (optional)

Method:

Champagne Cake:

Preheat the oven to 180 degrees celsius. Grease and line the baking tins with parchment paper.
In a large bowl, cream the butter and sugar until pale and fluffy.
Add and beat one egg at a time.
Sift the baking powder and the flour. Mix for a minute.
Add the champagne and mix thoroughly.
Divide the batter into 2 and pour into the prepared baking tins.
Bake for 40-45 minutes or until spongy and comes clean with a wooden skewer.
Once baked, let it cool on a cooling rack.

Strawberry Champagne Filling:

While the cakes are cooling, make the filling for the cakes.
In a heavy bottomed saucepan, add the strawberries, champagne and sugar. Cook for 10-15 minutes.
Remove the strawberries and let the syrup cook a little longer to thicken.
Once it comes to room, you can use.

Rose White Chocolate Buttercream Frosting:

Melt the white chocolate and let it come to room temperature, Cream the butter until pale and fluffy.
Add the melted white chocolate and beat together.
Add the rose water and add the icing sugar gradually, whisking it simultaneously.
Once the buttercream has reached desired frosting consistency. You can assemble the cake.

Assembling the cake:

Level the cake tops using a serrated knife so that the layers are uniform.
Place the bottom layer on a cake stand or a cake board.
Pipe the buttercream as a border around the edges of the cake layer
Place all the strawberries that are cooked inside the boundary of the buttercream. Pour over the strawberry champagne syrup (couple of tablespoons).
Place the top layer of cake, do a thick coat of frosting around and on top using an offset spatula..
Place some fresh roses, strawberries, add some fun sprinkles.. however you like to decorate!