Sparkling Anniversary Cake | Recipe

Line the springform tin with baking paper, do not grease the sides. Preheat the oven to 180 °C top/bottom heat.

Melt the chocolate for the dough in a bain-marie.

Mix the softened butter with the sugar in a bowl with a hand mixer until creamy. Gradually mix in the eggs. Sieve the flour, baking powder and baking cocoa and stir into the mixture in batches together with the salt.

Now fold in the water and finally the melted chocolate. Pour the mixture into the springform tin, smooth out and bake on the middle shelf for about 50 minutes (test with a wooden skewer). Leave to cool completely on a cake rack and then remove from the tin.

In the meantime, prepare a pudding for the sparkling wine cream. To do this, pour the milk into a pan. Remove about 100 ml of the milk and mix with the cornflour and sugar in a bowl until smooth. Bring the milk to the boil in the pan, stir in the cornflour mixture and bring to the boil again. As soon as the mixture thickens, remove from the heat and stir in the vanilla extract. Then gradually stir in the sparkling wine until the mixture is homogeneous. Transfer the pudding to a wide bowl, cover and leave to cool at room temperature.

Now place the raspberries in a pan, cover and leave to thaw.

As soon as the cake has cooled completely, prepare the raspberry filling. To do this, mix the water, cornflour and sugar in a small bowl until smooth.

Bring the raspberries to the boil in a covered pan and immediately stir in the cornflour mixture. Then pour in the sparkling wine in batches. Allow to thicken slightly, then remove from the heat.

Now cut the cold cake horizontally with a sharp knife into three 1.5 cm thick layers. Straighten any dome that may have formed - if you want to decorate with sparkling wine balls, set the leftover cake aside.

Place one base on a cake plate and place a cake ring around it. Now spread half of the raspberry filling on the base and the other half on the centre base. Chill both bases.

Meanwhile, for the sparkling wine cream, beat the soft butter and sieved icing sugar with a hand mixer until creamy. Then stir in the room-warm pudding tablespoon by the tablespoon.

Now take the bases out of the fridge and spread about 280 g of sparkling wine cream evenly over the raspberry layer of the bottom base. Place the middle cake layer on top (raspberry layer facing upwards) and also spread about 280 g of sparkling wine cream on top. Finish with the third layer and press everything down gently and lightly. Chill for at least 1 hour.

After the chilling time, remove the ring and spread the rest of the sparkling wine cream all over the cake. Reserve 1 tbsp of cream for the decoration, if desired. Chill the cake again.

Decorations - optional & as desired

In the meantime, finely crumble the leftover cake for the sparkling wine balls, knead with the sparkling wine and shape into balls. Melt the couverture carefully in a bain-marie and coat the balls all over with it, e.g. using a teaspoon or a thin wooden skewer. Place the balls on a truffle rack and either leave to cool completely or pull them over the rack with a fork just before tightening (truffle opic).

For the chocolate drip, carefully melt the cooking chocolate in a bain-marie and stir in the milk until a homogeneous mixture is formed that flows off the spoon. First use a teaspoon to drizzle the drip around the edge of the well-chilled cake. Then spread it over the entire top surface. Place the sparkling wine balls on top and chill again.

Finally, decorate the cake as desired with leaf gold, chopped cooking chocolate and sparkling wine cream tuffs.