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neiman marcus chocolate champagne cake copycat recipe
Linda Cain

Neiman Marcus Chocolate Champagne Cake Recipe

To fully enjoy the luxurious Neiman Marcus Chocolate Champagne Cake, consider pairing it with a few delightful accompaniments that will enhance its rich, decadent flavor.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 283
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 7 large egg yolks
  • 7 large egg whites at room temperature
  • 1 1/2 cups granulated sugar superfine recommended, regular works as well, divided
  • 3/4 cup chilled champagne
  • 5 tablespoons neutral vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 2 cups of finely sifted cake flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon orange zest

Equipment

  • Large mixing bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or non-stick spray. Dust with flour to prevent sticking.
  2. In a large mixing bowl, beat the 7 egg yolks with 3/4 cup of sugar. Use an electric mixer until the mixture becomes pale and thick. This should take about 5 minutes.
  3. Add the champagne, vegetable oil, and vanilla extract to the egg yolk mixture. Mix until well combined. Gradually sift in the cake flour, cocoa powder, baking powder, salt, espresso powder, and orange zest. Mix until just combined.
  4. In a separate bowl, whip the 7 egg whites until soft peaks form. Gradually add the remaining 3/4 cup of sugar while continuing to whip. Beat until you achieve stiff peaks.
  5. Gently fold the whipped egg whites into the chocolate mixture. Do this in three additions, being careful not to deflate the egg whites. The batter should be light and airy.
  6. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for a few minutes before transferring them to wire racks to cool completely.
  7. If you want to frost the cake, consider using whipped cream or a light chocolate frosting. This is entirely optional since the cake is delicious on its own!

Nutrition

Calories: 283kcalCarbohydrates: 41gProtein: 7gFat: 10.5gSaturated Fat: 6.9gCholesterol: 129mgSodium: 162mgFiber: 1gSugar: 17g

Notes

  • Room Temperature Ingredients: Make sure your eggs are at room temperature before starting. This helps create a fluffier cake.
  • Sift Dry Ingredients: Sifting the dry ingredients helps to prevent lumps and ensures even distribution of baking powder and cocoa powder.
  • Gently Fold Egg Whites: Be gentle while folding in the egg whites. The goal is to keep as much air in the batter as possible for a light texture.
  • Check for Doneness: Don’t open the oven door too early while the cake is baking. Check for doneness only during the last few minutes to prevent it from sinking.
  • Serve the Cake Cold: Let the cake chill in the fridge if you prefer a firmer slice, but it’s also delicious at room temperature.

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