Introduction

This Chocolate Champagne Cake is a decadent treat that combines rich cocoa flavors with the delicate fizz of champagne. Perfect for special occasions or whenever you want a show-stopping dessert that feels both elegant and indulgent.

A single slice of chocolate layer cake sits on a stack of two white plates, set against a white marbled surface. The cake has three main layers: the bottom and middle are dark, rich chocolate sponge, and the two layers in between and on top are thick, creamy white frosting. On top of the cake slice is a shiny, dark chocolate glaze that covers the frosting layer, with a generous swirl of white whipped cream decorated with small chocolate balls. The background is softly blurred, showing more of the whole chocolate cake on a white cake stand and some out-of-focus items. 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 reduction)
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 (around 60% cacao), finely chopped
¼ cup heavy (whipping) cream

Instructions

Step 1: Preheat the 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. Set aside.
Step 3: In a large bowl, combine eggs, buttermilk, vegetable oil, vanilla extract, and chocolate extract. Mix until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just 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 cake tops are set and no longer wiggle.
Step 7: Let the cakes cool completely on a wire rack before frosting.
Step 8: To prepare the champagne reduction, pour ⅔ cup champagne into a small saucepan. Simmer over medium-high heat until reduced to about 2 tablespoons and syrupy. Allow to cool.
Step 9: Place egg whites in the bowl of a stand mixer and set aside.
Step 10: In a small saucepan, combine water and ½ cup sugar. Stir to moisten sugar initially but avoid stirring afterward.
Step 11: Heat over low until the sugar dissolves, then increase heat to medium-high and cook syrup until it reaches 246-250°F.
Step 12: When the syrup reaches 240°F, start beating the egg whites with the whisk attachment. Once frothy, add cream of tartar and the remaining ¼ cup sugar. Beat on high until stiff peaks form.
Step 13: With the mixer running on low, carefully pour the hot sugar syrup into the egg whites in a slow, steady stream. Take care to avoid burns.
Step 14: Continue beating on medium-high until the bowl’s bottom is no longer warm, about 10 minutes.
Step 15: Add the softened butter, 2-3 tablespoons at a time, letting each addition fully incorporate before adding more.
Step 16: With mixer on low, drizzle in the cooled champagne reduction and beat to combine.
Step 17: Frost the cooled cake layers with the buttercream, reserving some for piping if desired. Chill the frosted cake to prepare for ganache.
Step 18: For ganache, combine chopped chocolate and heavy cream in a heatproof bowl. Microwave in 15-second intervals, stirring each time, until smooth.
Step 19: Let ganache cool slightly until it thickens but is still pourable. Pour over the cake, spreading with a spatula and allowing drips down the sides.
Step 20: After ganache sets, pipe reserved buttercream on top if desired. Store the cake covered at room temperature.

Tips & Variations

Use room temperature eggs and butter; it helps the batter and buttercream come together smoothly.
For a non-alcoholic version, substitute champagne with sparkling white grape juice in the cake and buttercream.
Weigh the batter to divide evenly between pans for uniform layers.
If you don’t have a candy thermometer, test the sugar syrup by dropping a bit into cold water; it should form a soft ball that holds its shape but is pliable.
Add a pinch of espresso powder to intensify the chocolate flavor without making it taste like coffee.

Storage

Store the finished cake covered at room temperature for up to 2 days. For longer storage, refrigerate the cake in an airtight container for up to 5 days. Allow the chilled cake to come to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A slice of chocolate cake sits on a stack of two white plates on a white marbled surface. The cake has three layers: the bottom and top layers are rich dark brown chocolate cake, with a thick white cream layer in the middle. On top of the cake is a smooth dark chocolate ganache layer, crowned with a swirl of white whipped cream that has two small dark chocolate chips placed on it. The background is softly blurred, featuring a matching whole cake on a white cake stand and some out-of-focus items. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of sparkling wine instead of champagne?

Yes, any dry sparkling white wine or prosecco works well in this recipe and will provide the same light, bubbly flavor.

Is it okay to use regular milk instead of buttermilk?

You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar to add acidity, which helps tenderize the cake and activate the leavening agents.