Champagne Cake:

Adjust oven rack to middle position and heat oven to 340 degrees. Grease three 9” round cake pans and line bottoms with parchment paper. Whisk flour, baking powder, baking soda, salt and 2 1/2 cups sugar together in large bowl. In mixing bowl whisk together melted butter, champagne, oil, vanilla, and yolks.

In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds, gradually adding in remaining sugar; continue to beat until stiff peaks just form. Transfer to a separate bowl and set aside.

Add flour mixture to now empty mixing bowl fitted with whisk attachment. Gradually add in butter mixture and mix until just incorporated. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated.

Fold the egg whites into the batter, pour into cake pans and bake for approximately 35 minutes or until a toothpick comes out clean. Let cake rest in cake tins for 10 minutes before turning out onto a wire cooling rack. Cool Completely before frosting. When cool, level tops of cake with sharp knife and discard cake cuttings. Set aside until ready to decorate.

Strawberry Swiss Meringue Frosting:

Place three to four strawberries into food processor and puree, set aside ¼-⅓ cup of Strawberry puree.

Wipe the mixer bowl and attachments with lemon or vinegar to make sure they are all completely clear of any residual grease. Add egg whites and sugar to mixing bowl, and place it over a sauce pan of simmering water. Whisk constantly but gently, until temperature reaches 160°F, or until the sugar is totally dissolved and the eggs are hot.

With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels nearly room temperature. *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.

Switch over to paddle attachment and add butter one cube at a time until all has been added and is incorporated. and mix until it becomes smooth. If mixture is too soft and runny, place in refrigerator for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
Add strawberry puree and beat until evenly incorporated. Add small amount of pink food colouring, if desired.

To assemble cake:

Level cakes and invert one cake layer on cake plate so that the bottom of the cake is the top. Dollop frosting onto it and spread evenly. Repeat with other two layers. Frost top layer and smooth. Frost sides of the cake. Melt chocolate and butter in microwave safe bowl until just beginning to melt. Stir until smooth. Pour over frosted cake and smooth until it falls over the sides of the cake. Let cool. Slice and devour.