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Chocolate Champagne Cake Recipe

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★★★★★

4.7 from 98 reviews

This decadent Chocolate Champagne Cake features a moist chocolate layer infused with champagne and coffee, topped with a silky champagne-infused Swiss meringue buttercream and finished with a rich dark chocolate ganache. It’s an elegant dessert perfect for special occasions, combining the flavors of chocolate and sparkling wine with a luscious, smooth finish.

Ingredients

Scale

Cake

  • 1½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1½ tsp vanilla extract
  • 1½ tsp chocolate extract
  • ⅓ cup champagne (sparkling white wine)
  • ⅓ cup hot brewed coffee

Buttercream

  • ⅔ cup champagne (sparkling white wine)
  • ¾ cup granulated sugar, divided
  • ⅓ cup water
  • 5 egg whites, at room temperature
  • ½ tsp cream of tartar
  • 2 cups (4 sticks) unsalted butter, softened (out of refrigerator 30–40 minutes)

Ganache

  • 2 oz dark chocolate (60% cacao), finely chopped
  • ¼ cup heavy whipping cream

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350° F (175° C). Grease two 8-inch cake pans well and set them aside to prepare for the batter.
  2. Combine Dry Ingredients: In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix thoroughly and set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk the eggs, buttermilk, vegetable oil, vanilla extract, and chocolate extract until fully combined.
  4. Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing.
  5. Add Champagne and Coffee: Pour in the ⅓ cup champagne and hot coffee into the batter. Mix gently but thoroughly until the batter is smooth.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared pans, optionally weighing batter for accuracy. Bake for 20-25 minutes, or until the cake tops are set and do not jiggle. Let the cakes cool completely on a wire rack.
  7. Reduce Champagne for Buttercream: Pour ⅔ cup champagne into a small saucepan and simmer over medium-high heat until reduced to about 2 tablespoons, syrupy in consistency (about 5-7 minutes). Let it cool completely.
  8. Prepare Egg Whites: Place the egg whites into the bowl of a stand mixer and set aside.
  9. Make Sugar Syrup: In a small saucepan, combine ½ cup sugar and water. Stir just enough to moisten sugar, then do not stir further. Warm over low heat until sugar dissolves, then increase to medium-high and cook syrup to 246-250° F.
  10. Beat Egg Whites: When syrup reaches about 240° F, start whisking the egg whites with the cream of tartar. When frothy, add the remaining ¼ cup sugar. Continue beating on high until stiff peaks form, coinciding with syrup reaching the target temperature.
  11. Combine Syrup and Egg Whites: Remove syrup from heat and with mixer on low, slowly and carefully pour the syrup into the egg whites in a steady stream without touching the syrup. Beat on medium-high until the bowl feels no longer warm, around 10 minutes.
  12. Add Butter to Meringue: Add the softened butter 2-3 tablespoons at a time, mixing well after each addition until fully incorporated, creating a smooth buttercream.
  13. Incorporate Champagne Reduction: With the mixer on low, drizzle in the cooled champagne reduction and beat to combine. Use the buttercream to frost the cooled cakes. Reserve some buttercream for decorative piping, if desired. Chill frosted cake to set before ganache.
  14. Prepare Ganache: In a heatproof bowl, combine chopped dark chocolate and heavy cream. Microwave in 15-second intervals, stirring after each, until smooth and combined. Allow ganache to cool slightly to thicken but still be pourable.
  15. Apply Ganache: Pour the warm ganache over the top of the chilled cake, using an offset spatula to spread evenly and letting it drip down the sides if desired.
  16. Decorate and Store: After the ganache sets, pipe the reserved buttercream on top if desired. Store the finished cake covered at room temperature. Enjoy this elegant, indulgent dessert!

Notes

  • For buttermilk substitute, use 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
  • Chocolate extract enhances the chocolate flavor but can be omitted if unavailable.
  • Coffee should be freshly brewed and hot to enhance the chocolate depth.
  • Using a kitchen scale to weigh batter ensures even layers and even baking.
  • When making sugar syrup, avoid stirring after initial moisten to prevent sugar crystallization.
  • Egg whites separate more easily when cold but should be brought to room temperature before whipping for better volume.
  • Take care when pouring hot sugar syrup into egg whites as it causes serious burns on contact.
  • Allow cakes to cool completely before frosting for best texture and structure.
  • Chilling the frosted cake before ganache application helps the ganache set nicely and creates neat drip edges.

Keywords: Chocolate Cake, Champagne Cake, Chocolate Champagne Cake, Swiss Meringue Buttercream, Dark Chocolate Ganache, Celebration Cake, Elegant Dessert

Find it online: https://victoriablair.com/chocolate-champagne-cake-recipe/