As I started to frost this cake I begin realizing that the timing is pretty funny. When everyone else is trying to eat healthier and start working out, here I am putting chocolate on top of a cake that has a decent amount of sugar and champagne. At least raspberries are healthy?
When it comes down to it, there really is no reason for me to be making a cake. Except that one, cake is delicious and two, I had to do something with the left over champagne from New Years. Of course once I decided to make a cake it sort of morphed from simple little cupcakes to this towering chocolate covered raspberry filled pink cylinder of “Oh my god I could care less about being healthy, I’ll just start tomorrow.”
Pink Champagne Cake with Raspberry filling and Ganache
inspired by Krystina Castella via Booze Cakes
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
6 egg whites
2 cups of champagne
4-5 drops of pink food dye
Heat oven to 350°. Grease and flour two 9-inch backing pans or three 3-inch baking pans. Begin by mixing the first three ingredients. In a separate bowl, cream butter and sugar. Next add vanilla extract and one egg white at a time to your butter and sugar mixture. Now you’re ready to add your dry ingredients and your champagne. Be sure to alternate between adding some flour and then champagne. This is so the champagne doesn’t curdle your mix. It also helps if the champagne is about room temperature. Once all your ingredients are well mixed, stir in your pink food dye until you get your desired color. Of course you can omit the dye or use any other color you like but what’s more perfect than pink and champagne? Pour your batter evenly between your pans and bake for 35 minutes or until a toothpick comes out clean. Allow cakes to cool for 5 minutes before removing them from the pans and then allow them to cool completely before starting to assemble the cake.
1/4 cup of butter
1/2 cup of raspberries
1/2 cup of powdered sugar
Mix butter and sugar until creamy and then mix in raspberries. This should be like a frosting. Spread it between your two layers of cake and get ready to ice your cake with ganache.
1/2 cup milk
1/2 cup of butter
1 cup of semi-sweet chocolate chips
Chocolate ganache is typically made with cream and dark chocolate. I didn’t have either on hand so I used a 2:1:1 ratio of Semi-sweet chocolate, milk and butter. Simply heat butter and milk over low heat and then stir in chocolate chips. What I like about ganache, besides being delicious, is that you can use it as a pourable icing or let it get thicker in the fridge so it’s a spreadable frosting or let it get even thicker to use it to make designs. For this cake, once the ganache had cooled a little I poured it on the top to achieve the smooth look. I also spread a thin layer around the sides, which is called a crumb coat. It’s not a necessary step but it made frosting the sides much easier later on and I didn’t have to worry about chucks of pink cake getting into my frosting. Once the pour step is done, place both your cake and ganache into the fridge for a couple of hours. When the ganache is thick like frosting, frost the sides of your cake. With any left over ganache, put it in a plastic bag or piping bag and then pipe a design on top.
Now you have an amazing cake that will make people wish their new year resolution was to “Eat more cake.”