Secret Champagne Cake
E Emma Smith

Secret Champagne Cake

Nov 5, 2018 · Recipes · Special Occasions

Hey Zimtees-


Happy Birthday to me! (At least… I am starting this post on my birthday).

It has been a good year- but this cake is awesome. I hope you enjoy it- treat yourself well on your birthday and every day. Easy with this wacky-ingredient cake that tastes so good. Like eating a salad, that doesn’t taste anything like a salad. Ok there’s a lot of chocolate in there, but I think we all can agree that chocolate is salad? In it’s own way?


chocolate quote, salad quote


… right?


Anyway- that’s besides the point. When you get the chance, simply go and make this cake. Throw a little party (you don’t have to invite anybody), and dig in!


xo emma


PS- see this cake in action =)

Secret Champagne Cake
Servings1 double decker cake
Ideal Frosting
Dense, yet fluffly, Double Chocolate Cake
Recipe Notes

For the frosting:

Add all ingredients to a food processor or powerful blender. Blend until very smooth. Scoop into a container and pop into the fridge while you bake your cake.

For the cake:

Preheat your oven to 350 C.

Line the bottom of two 9 inch pans with parchment paper.  In one bowl, mix all of your dry ingredients, including the Zimt baking chocolate, and in another bowl, mix all of the liquid-y ingredients (including the pumpkin) until well combined. Add the wet to the dry and mix until until well combined- don't over mix, but there shouldn't be any streaks of flour. Pour evenly into the two plans and bake in the preheated oven for 30 minutes.

Take out of the oven and leave to cool on a cooling rack, for about 10 minutes, then invert and put one of the cake layers on a plate. Leave it to cool for another 10 minutes or so, then start to add your frosting on top, spreading it over the top of the bottom layer first. Add the next layer of cake on top, and frost the top of that, too. Then, start to frost the sides.

To make the fancy chocolate spikes, melt some Zimt into whatever shape you would like, spread onto parchment paper, and set it in the fridge. Once it has hardened, take it out, and break it apart (or, make it in the shapes you would like while it is still melted). Push this into the top of the cake. Voila!

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