Raspberry Champagne Syrup:
1 Bottle of Champagne
1 cup raspberries
2 cups sugar
Pour Champagne into a large pan over medium-high heat and bring to a simmer. Add raspberries to champagne. Reduce to about 2 cups.
Add sugar to pan and bring back to a boil to dissolve the sugar.
Set aside to cool.
Preheat oven to 325* F
Oil and flour 3 round 8” or 9” cake pans
Separate two eggs.
2 egg whites
}beat egg whites until frothy, sprinkle in 1/2c. sugar and continue to beat to soft peaksSet aside.
1 ¾ c. cake flour
1/3 c. cocoa
1 c. sugar }Sift dry ingredients.
3/4 t baking soda
1/2 t. salt
Add wet ingredients to dry mix slowly until incorporated then beat on high for 2 minutes.
Fold egg whites into batter. Divide evenly into cake pans. Bake for 20-25 minutes or until done.
1 cup raspberry jam
¼ c.Champagne syrup }Put fruit and syrup and jam in a pan and cook on low heat until it is a jello like consistency.
2 cups heavy whipping cream }Heat cream to a simmer
pour over white chocolate stir
1/2c. white chocolate chopped. until smooth and chill until it is very cold.Whip cream/chocolate mixture until thick and creamy. Fold in raspberry mixture. Chill in fridge.
2 cups Whipping Cream
1/2c. the best chocolate you can find chopped } Heat cream just to a boil and pour over chocolate. Stir until smooth and chocolate is melted. Chill until very cold.Whip until frosting consistency.
Assembly:start with a layer of cake
sprinkle with champagne syrup to moisten
fill with whitechocolate raspberry filling
second layer of cake sprinkle with campagne syrup
frost with chocolate frosting
I took mini chocolate merenge (sp?) cookies and put them around the edge of the cake. I covered it with fresh raspberries and then sprinkled it with chocolate curls. You can decorate it however you like.