I am making a champangne cake for my son's wedding rehearsal. I was going to use buttercream, but think chocolate might work better for my idea.
Do you think chocolate buttercream would work?? Has anyone ever made a champagne cake that uses a different icing??
I haven't tried that combination, but my initial thought is that it wouldn't work that well. Champagne cakes - or at least the one's I've had - have a very delicate flavor, I think the chocolate bc would overwhelm it.
If you really want chocolate icing, why don't you change the cake flavor - maybe a Kahlua cake?