White Sangria Chocolate Cake



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


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!