WHITE SANGRIA CHOCOLATE CAKE:
Ingredients:
White Sangria
1 Bottle Crisp White Wine
70ml Elderflower Cordial
50ml Calvados or Brandy
2 Peaches, sliced
10 Strawberries, halved
1 lemon, sliced
1 Lime, sliced
1 Apple. Sliced
2cm Ginger Sliced
Fizzy Water to serve, optional
Chocolate Cake
300g Caster Sugar
50g Cocoa
180g Plain Flour
1 tsp Bicarbonate soda
1 ¼ tsp Baking Powder
½ tsp salt
120g Rapeseed Oil
2 Eggs
2 tsp Vanilla Extract
250ml White Sangria from above
Peach Buttercream
350g Unsalted Butter, softened
850g Icing Sugar
60g Tinned Peaches, pureed
Pinch salt
1 tsp Vanilla Extract
Method:
1. Begin with the Sangria. Add the Cordial, Brandy, Ginger and half the peaches and strawberries to the base of a jug and muddle with a spoon to crush slightly and release the flavours. Add the remaining ingredients, aside from the sparkling water if using and allow to infuse for at least two hours.
2. For the cake, preheat oven 170C. Grease and line 2 x 6 Inch cake Tins then regrease and sprinkle with cocoa powder. Set aside in eth fridge.
3. Add all the dry ingredients to a bowl and whisk until homogenous. Beat the eggs then add the remaining wet ingredients. Pour into the centre of the dry ingredients and mix in a clockwise direction until only just combined and smooth. Do not over mix or your batter will be tough.
4. Weigh the mix into a separate bowl and divide into the two tins equally. Bake for 25-35 minutes or until a skewer comes out clean. Leave to cool for 10 minutes in the tin then remove to cool completely.
5. For the buttercream, beat the butter for 2 minutes on medium speed until soft then slowly add in the icing sugar on a low speed. Increase to medium high and beat until fluffy. Reduce the speed once more and beat in the peach puree and vanilla until just combined.
6. Layer the cake with the buttercream and use the remaining to cover the top and sides.
7. Serve in slices with a nice cold glass of White Sangria on the side. Viva la Vida!