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Chocolate Champagne Cake Recipe

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★★★★★

4.7 from 86 reviews

An elegant and decadent Chocolate Champagne Cake featuring moist chocolate layers infused with champagne and coffee, topped with a silky champagne-infused Swiss meringue buttercream and finished with a rich dark chocolate ganache. Perfect for special occasions and celebrations.

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 (see note)
  • ½ cup vegetable oil
  • 1½ tsp vanilla extract
  • 1½ tsp chocolate extract (see note)
  • ⅓ cup champagne or sparkling white wine
  • ⅓ cup hot coffee (see note)

Buttercream

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

Ganache

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

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350° F (175° C). Grease two 8-inch round cake pans and set them aside to prepare for the batter.
  2. Mix dry ingredients: In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside for later use.
  3. Combine wet ingredients: In a large bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and chocolate extract until combined.
  4. Add dry mixture to wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined without overmixing.
  5. Incorporate champagne and coffee: Pour in the champagne and hot coffee, mixing until the batter is smooth and homogenous.
  6. Divide batter and bake: Evenly distribute the batter between the two prepared cake pans (using a scale is recommended for even layers). Bake for 20-25 minutes, or until the cake tops are set and a toothpick inserted comes out clean. Remove from oven and cool completely on a wire rack.
  7. Reduce champagne for buttercream: Pour ⅔ cup champagne into a small saucepan. Over medium-high heat, simmer until reduced to about 2 tablespoons and syrupy, approximately 5-7 minutes. Let cool fully.
  8. Prepare egg whites: Place egg whites in the bowl of a stand mixer and set aside.
  9. Make sugar syrup: In a small saucepan, combine water and ½ cup sugar. Stir gently to moisten sugar initially, then avoid stirring further to prevent crystallization. Heat over low until sugar dissolves, then increase heat to medium-high and cook until the syrup reaches 246-250° F.
  10. Whip egg whites: Once syrup nears 240° F, begin whisking egg whites with a whisk attachment. When frothy, add cream of tartar and remaining ¼ cup sugar. Continue to beat on high until stiff peaks form, timing to coincide with syrup reaching temperature.
  11. Add hot sugar syrup to egg whites: With mixer running on low, carefully and slowly pour the hot sugar syrup into the egg whites in a steady stream without touching the syrup. This forms the base of a Swiss meringue buttercream.
  12. Beat buttercream: Increase speed to medium-high and beat until the bowl is no longer warm, about 10 minutes. Then, add softened butter in 2-3 tablespoon increments, ensuring each addition is fully incorporated before adding more. This creates a smooth, fluffy buttercream.
  13. Incorporate champagne reduction: With mixer on low, drizzle in the cooled champagne reduction. Beat until combined. Use this buttercream to frost the cooled cake layers, reserving some for piping decoration if desired. Chill the frosted cake to prepare for ganache application.
  14. Make ganache: Combine chopped dark chocolate and heavy cream in a heatproof bowl. Microwave in 15-second intervals, stirring after each, until ganache is smooth and glossy. Allow it to cool slightly until thick but still pourable.
  15. Apply ganache: Pour the ganache over the chilled cake, spreading with an offset spatula and letting it drip down the sides elegantly.
  16. Decorate and store: Once the ganache sets, optionally pipe reserved buttercream atop for decoration. Store the finished cake covered at room temperature. Enjoy your indulgent Chocolate Champagne Cake!

Notes

  • For the buttermilk, you can substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk; let it sit for 5 minutes before using.
  • Chocolate extract enhances the chocolate flavor and pairs beautifully with the cocoa powder; omit if unavailable, but flavor will be less intense.
  • The coffee should be hot and freshly brewed; it amplifies the chocolate’s richness without tasting like coffee.
  • Using two 8-inch pans ensures a tender crumb and even baking. Weighing batter helps achieve perfectly level layers.
  • Eggs are easier to separate when cold, but bring the whites to room temperature for better volume when whipping.
  • When making the sugar syrup for the buttercream, avoid stirring once sugar dissolves to prevent crystallization.
  • If you don’t have a candy thermometer, test syrup doneness by dropping a bit into cold water—if it forms a soft ball that holds shape, it’s ready.
  • Be cautious when pouring hot sugar syrup into egg whites to prevent burns; avoid splashes and do not touch the syrup.
  • Allow cakes to cool completely before frosting to prevent buttercream from melting.
  • Store the cake covered at room temperature as refrigeration can harden the buttercream.

Keywords: chocolate champagne cake, champagne cake, chocolate cake, buttercream frosting, Swiss meringue buttercream, chocolate ganache, celebratory cake, elegant dessert

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