I making a wedding cake, I've made the first tier of rich chocolate cake and will fill with chocolate ganache but want to add a decedant flavour. I've seen cakes described as laced with/filled with champagne flavour syrup.  How is this done?  Can do boil down a bubbly but would that be nice? or have you added another alcohol which works well with real chocolate?

AChambord is good with chocolate. Has a raspberry flavor. Or gran mariner. Orange.

AAnd yes, I would jist reduce it, and maybe add a little simple syrup, or just add it straight to ss