Begin the year with a slice of pure chocolate bliss
Ring in the new year with a rich, indulgent chocolate cake that’s as beautiful as it is delicious. This moist cake, paired with champagne-infused frosting and decorated with gold dust and edible glitter, is the perfect way to end the year on a sweet note.
Chocolate Cake
Prep Time 20 minutes
Cook Time 30 minutes
Decorating 30 minutes
Total Time 1 hour 20 minutes
Ingredients
For the Cake:
- 2 cups flour
- 1 1/2 cups sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tbsp champagne
- 1 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp heavy cream
For Decorating:
- Edible glitter or gold dust
- Fondant toppers optional
- Fresh berries or edible flowers optional
Instructions
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Make the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Mix dry ingredients, then add eggs, milk, oil, and vanilla. Stir in boiling water until smooth. Bake for 30-35 minutes, then cool completely.
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Make the Frosting: Beat butter until creamy. Gradually add powdered sugar, champagne, vanilla, and salt. Beat until fluffy, adding heavy cream to adjust consistency.
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Assemble the Cake: Layer one cake, top with frosting, then place the second layer. Frost the entire cake, adding a crumb coat first and refrigerating for 20 minutes.
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Decorate: Dust with edible gold dust or glitter. Add fondant toppers and optional garnishes like fresh berries or edible flowers.
