Dessert

Sparkling rosé jelly cake with brownie base and berries

Love rosé? This incredible cake recipe is a must-try! A decadent brownie base is topped with sparkling moscato rosé and berry jelly to create a simple yet sophisticated dessert that's super impressive!
Moscato berry brownie cake
12
30M
20M
3H
50M

Ingredients

Method

1.Place 1½ cups of moscato in a saucepan, add the jelly crystals and gelatine and bring to a simmer, stirring to ensure all crystals have dissolved. Remove from heat, stir in the remaining moscato, and place in the fridge to cool for approximately 2 hours or until beginning to set.
2.Preheat oven to 180°C. Remove the base of a 22cm springform cake tin; invert and cover with baking paper, then clip in place, allowing the edge to overhang. Grease the sides.
3.Melt the butter in a saucepan; add the sugar and cocoa and mix. Cool slightly, then add the eggs one at a time, mixing well after each. Stir in the vanilla and then the flour.
4.Pour the batter into the prepared tin, tap on bench to remove air pockets, and bake for 20 minutes. Cool in the tin, then remove the baking paper; return the brownie base to the tin.
5.When the jelly mixture has cooled but not fully set, add the berries and pour the almost-set jelly over the brownie base in the tin. Refrigerate until completely set; 2-3 hours or overnight. Serve the cake in slices.
  • Adding the berries to the jelly when it is just beginning to set allows them to remain suspended in the jelly instead of sinking to the bottom. – If using frozen berries or a mixture of fresh and frozen, defrost the frozen ones and drain off any excess liquid. PER SERVE Energy 248kcal, 1037kj • Protein 4g • Total Fat 8g • Saturated Fat 5g • Carbohydrate 30g • Sugars 23g • Fibre 3g • Sodium 91mg
Note

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