First make the chocolate ganache.
Preheat the whiping cream , and in it, add the chopped chocolate.
Stir until it becomes shiny smooth, leave at room temperature to cool and tighten.
For the cake:
Mix all dry ingredients in one bowl (flour, baking powder and salt).
In another bowl mix the champagne, oil, and vanilla extract.
First beat eggs well with sugar.
Add the liquid ingredients, add the dry ingredients – spoon by spoon and mix on the lowest speed until everything is connected in the smooth mixture.
Bake about 50 minutes at 160-180 ° C. (320°F)
Let it cool down, then coat with the ganache and decorate with fruit.