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Chocolate Ganache Champagne Cake Recipe

Champagne Cake Recipe

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Our glamorous Champagne Cake is a luxurious study in chocolate decadence, filled with chocolate ganache and a sumptuous chocolate frosting, with the final details in gilded 23k edible gold. The perfect special occasion dessert!  

Prep Time:
Cook Time:
Total Time:
Yield: 8 to 10 Servings

Champagne Cake Recipe Instructions

Ingredients

For the Batter
  • 2 1/4 cup all-purpose flour
  • 2 1/4 cups brown sugar
  • 1 1/2 cups dark cocoa powder 70% cacao
  • 2 1/4 teaspoons baking soda
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 eggs
  • 1 1/2 cups milk
  • 3/4 cup sunflower oil
  • 1 tbsp. pure vanilla extract
  • 1/2 cup Champagne
  • 1/ 2 cup hot water
  • Parchment paper
  • 3 8-inch cake molds
  • Cooking spray
For the Chocolate Ganache Filling
For The Frosting
  • 1 ½ cup heavy cream
  • 8 oz. 55% baking chocolate, chopped
  • 2 tbsp. maple syrup
  • 3 oz. salted butter at room temperature
For The Garnish

Directions

For the Batter
  1. Preheat the oven to 350 degrees F.
  2. Spray each cake molds with cooking spray, line with parchment paper and spray again. Reserve.
  3. Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into a bowl. Reserve.
  4. Using an electric hand mixer, beat the eggs, milk, oil and vanilla extract until uniformly blended, then with a wire whisk add the sifted dry ingredients, mixing well until you get a smooth batter. Add the champagne and hot water, mix until well combined.
  5. Divide the batter into the 3 cake pans and bake 20 to 25 minutes, until the tops are set and the center slightly firm. Remove from the pan and let cool five minutes. Unmold the cakes upside down over a plate previously lined with parchment, cover with a clean cloth and set aside to cool completely.
For the Chocolate Ganache Filling:
  1. Place the chopped chocolate in a bowl, heat 1 cup of the cream in a medium pot until it hot but not boiling, then pour over the chocolate until it melts. Stir until well blended integrated and let cool – should be pourable, not stiff.
  2. With an electric whisker whip the remaining 1 1/4 cups cream in a big bowl until thickened, then add the cooled chocolate to the cream, mixing slowly with a wire whisk until it smooth, but don’t over mix.
For the Chocolate Frosting:
  1. Put the chocolate and maple syrup in in a heat-safe bowl.
  2. Heat the cream in a small pot until hot but not boiling., then pour over the chocolate and syrup. Let stand until it melts.
  3. With an electric hand whisker beat the butter until it is creamy. Mix it in slowly and in batches with the chocolate and cream, blending with a spatula until well combined and smooth. Reserve and assemble the cake.
For the Cake Assembly:
  1. Place 1 layer of the prepared cake, flat-side down, over a cake stand or plate. Spread half of the ganache filling, then add with the second cake layer, press a little to fully attach, and spread the other half of ganache filling. Top with the final cake layer, flat side up. Frost the cake by pouring the frosting in the middle so it will slowly cover the cake, then spread smoothly. Reserve in the fridge until the cake frosting is set, then decorate with the gold leaf. Store in the fridge until ready to serve.

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