• Preheat oven to 350ºF. Prepare two 4x2 square pans. If using larger pans, trim cakes to achieve this size.
• In the bowl of a stand mixer, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add the sugar and set aside.
• Add the eggs, vanilla, oil and milk and beat on medium speed until well combined using the paddle attachment. Add champagne and continue beating on low until completely combined.
• Using a wooden spoon, stir the boiling water into the batter. Pour the batter into each pan. I weigh my batter to achieve identical baked cakes.
• Bake for 25-30 minutes, or until a tooth pick inserted into the centre comes out clean.

To make the buttercream:

• Using the paddle attachment of your stand mixer, cream together the sugar and butter. Beat in the vanilla beans. Add the champagne one tablespoon at a time, until desired consistency is achieved. Beat until smooth.

Assembly:

• Level cakes if needed. Fill with a generous amount of buttercream and stack. Mask the cake with the remaining buttercream. Add gold flakes to sides, finishing up with the top. Add topper.