Former Royal Chef Shares The Queen’s Chocolate Birthday Cake Recipe

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The Queen has two birthdays a year and celebrates each, with her Grandmothers (Queen Mary) chocolate cake recipe. It’s a family recipe that has been passed down from Queen’s chef to King’s chef to Queen’s chef and is laden with chocolate. The Queen’s favorite. Her Grandmother’s favorite and will be your favorite too!

Here is the authentic recipe that we made twice a year during the eleven years I was rattling pans in the royal kitchens at Buckingham Palace. Layers of delicious chocolate genoise sponge sandwiched together with dark chocolate ganache and enrobed in poured chocolate. The perfect birthday cake!

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Chocolate Birthday Cake
12 egg yolks
4 whole eggs
8 ounces sugar
4 ounces flour
2 ounces cocoa powder
4 ounces butter

For the filling;
1 lb 60% dark chocolate
16 fluid ounces heavy cream

For the coating;
1 lb 60% dark chocolate
16 fluid ounces heavy cream

Whip the egg yolks, eggs and sugar in a mixing bowl. Place the bowl over hot water and whisk until the mix is hot. Remove from the pan of water and whisk on a mixer until the mixture thickens and leaves a ribbon on top of the mix when the whisk is lifted out of the mix.

Melt the butter and sieve the flour and cocoa together. Pour the butter into the eggs and then add the cocoa/flour mix. Cut and fold into the egg mix until combined and no lumps. Pour into a 9-inch cake tin lined with parchment paper, sides and bottom greased and floured and bake at 350 degrees for about 30 minutes or until a toothpick inserted into the sponge comes out clean.

Place the cake onto a cooling wire and leave to cool for 5-10 minutes then invert the cake onto another cooling wire, remove the tin and the parchment. Allow the cake to cool completely.

While the cake is cooling melt the chocolate filling and bring the cream to a boil. Pour the cream onto the melted chocolate and whisk until smooth. Refrigerate until almost set.

Slice the cake into three layers and sandwich with the chocolate filling. Place the cake onto a cooling wire. Repeat the process with the chocolate and cream for the coating. Spoon over the top of the cake and down the sides until all is covered. Allow to set.

Refrigerate the left over chocolate ganache and use to decorate the cake.
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