Ingredients:
- 2 cups (250g) All-purpose flour
- 2 cups (400g) Granulated sugar
- 3/4 cup (75g) Dutch-processed black cocoa powder
- 2 tsp Baking soda
- 1 tsp Salt
- 1 cup (240ml) Full-fat buttermilk, room temperature
- 1/2 cup (120ml) Vegetable oil
- 2 Large eggs, room temperature
- 1 cup (240ml) Hot brewed coffee
- 1 cup (240ml) Dry Sparkling Wine (Prosecco or Champagne)
- 1/2 cup (120ml) Heavy whipping cream
- 1.5 cups (255g) High-quality white chocolate chips
- 1 lb (450g) Unsalted butter, softened
- 4 cups (500g) Powdered sugar, sifted
- 1/2 cup (50g) Black cocoa powder
- 1 tsp Vanilla bean paste
- 1 sheet Edible gold leaf
- 1 tsp Edible glitter dust
Instructions:
- Preheat oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, 3/4 cup black cocoa, baking soda, and salt. Incorporate the buttermilk, oil, and eggs. Slowly stream in the hot brewed coffee while whisking until the batter is thin and glossy. Pour evenly into two greased 8-inch round cake pans and bake for 30–35 minutes until a toothpick comes out clean.
- Prepare the ganache by simmering the sparkling wine in a small saucepan over medium heat until reduced to 1/2 cup (approx. 120ml). In a heat-proof bowl, pour scalded heavy cream over the white chocolate chips. Stir until smooth, then whisk in the wine reduction. Chill until the mixture reaches a spreadable consistency.
- For the buttercream, cream the softened butter and 1/2 cup black cocoa powder in a stand mixer until fully combined. Gradually add the powdered sugar and vanilla bean paste. Beat on high speed for 3 minutes until the frosting achieves a dark, velvety texture.
- Assemble the cake by placing the first layer on a stand. Pipe a ring of buttercream around the perimeter and fill the center with the champagne ganache. Place the second cake layer on top. Apply a thin crumb coat of buttercream and chill for 20 minutes. Apply the final layer of black buttercream and finish by applying edible gold leaf with tweezers in a splatter pattern.