Introduction

This Chocolate Champagne Cake is a decadent dessert that combines rich cocoa with the elegant subtlety of champagne. Moist layers are frosted with a light champagne buttercream and finished with a silky chocolate ganache. Perfect for celebrations or anytime you want to impress with a touch of sparkle.

A slice of chocolate cake is shown sitting on two stacked white plates. The cake has three main layers: the bottom and middle layers are thick, dark brown chocolate sponge, and in between them is a thick white cream layer. On top of the upper sponge layer, there is a smooth, thin layer of dark chocolate ganache, followed by a swirl of white whipped cream decorated with three small chocolate drops. The background shows a blurred whole chocolate cake on a white cake stand, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups flour
1½ cups sugar
1 cup unsweetened cocoa powder
1½ tsp baking soda
1½ tsp baking powder
½ tsp salt
2 eggs, at room temperature
1 cup buttermilk
½ cup vegetable oil
1½ tsp vanilla extract
1½ tsp chocolate extract
⅓ cup champagne or sparkling white wine
⅓ cup hot coffee
⅔ cup champagne or sparkling white wine (for buttercream)
¾ cup sugar, divided
⅓ cup water
5 egg whites, at room temperature
½ tsp cream of tartar
2 cups unsalted butter (4 sticks), softened
2 oz dark chocolate, finely chopped (60% cacao recommended)
¼ cup heavy (whipping) cream

Instructions

Step 1: Preheat your oven to 350°F. Grease two 8-inch cake pans and set aside.
Step 2: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a large bowl, combine the eggs, buttermilk, vegetable oil, vanilla extract, and chocolate extract until well mixed.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 5: Stir in the champagne and hot coffee until the batter is smooth.
Step 6: Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until the cakes are set and no longer jiggle in the center. Cool completely on a wire rack.
Step 7: For the buttercream, pour ⅔ cup champagne into a small saucepan and reduce over medium-high heat to about 2 tablespoons, about 5-7 minutes. Let cool.
Step 8: Place egg whites in the bowl of a stand mixer. Set aside.
Step 9: In a small saucepan, combine water and ½ cup sugar. Stir just to moisten sugar; then do not stir further. Heat on low until sugar dissolves, then increase heat to medium-high and cook until the syrup reaches 246-250°F (soft-ball stage).
Step 10: When the syrup reaches 240°F, begin whisking egg whites with cream of tartar and remaining ¼ cup sugar. Beat until stiff peaks form, timing to coincide with syrup reaching temperature.
Step 11: With mixer running on low, slowly pour hot sugar syrup into egg whites in a steady stream. Be very careful to avoid burns.
Step 12: Beat mixture on medium-high until the bowl is no longer warm, about 10 minutes.
Step 13: Add softened butter in 2-3 tablespoon increments, mixing well after each addition until smooth and creamy.
Step 14: With mixer on low, drizzle in the champagne reduction and mix to combine.
Step 15: Frost the cooled cake layers with the buttercream. Reserve some buttercream for decorating later. Chill the frosted cake before adding ganache.
Step 16: To make ganache, combine chopped dark chocolate and heavy cream in a heatproof bowl. Microwave in 15-second intervals, stirring between, until smooth. Let cool slightly to thicken.
Step 17: Pour the warm ganache over the chilled cake, spreading with an offset spatula and allowing it to drip down the sides if desired.
Step 18: Once ganache is set, pipe reserved buttercream on top if you like. Store the cake covered at room temperature.

Tips & Variations

Use room temperature eggs and butter for smoother batter and frosting.
Substitute sparkling rosé for champagne to add a fruity note.
For caffeine-free option, replace coffee with hot water or more champagne.
To prevent sugar crystallization, stir sugar syrup only until sugar dissolves, then avoid stirring while cooking.
Weigh the batter to divide evenly between pans for uniform layers.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for best flavor and texture. Leftover cake can also be frozen wrapped tightly for up to 1 month; thaw in the refrigerator and then bring to room temperature.

How to Serve

A slice of chocolate cake sits on a stack of two white plates on a white marbled surface. The cake has two thick, dark brown, moist chocolate layers with a middle layer of white creamy frosting. The top is coated with a smooth layer of chocolate ganache, and it is topped with a swirl of white whipped cream adorned with small chocolate chips. The background is softly blurred, showing a whole cake and other items. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sparkling cider instead of champagne?

Yes, sparkling cider is a great non-alcoholic substitute that still adds bubbles and slight fruity flavor to the cake and frosting.

Why is the sugar syrup heated to such a precise temperature?

The sugar syrup temperature ensures the buttercream reaches the correct texture: smooth, stable, and silky. Too low or high temperatures can affect the consistency.