The Queen’s Best Chocolate Cake

Today you will learn how to make the Queens Favorite Chocolate Birthday Cake from her former personal chef. Watch the video now.
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Recently we shared the Queens favorite Scone Recipe. You all loved the post so much we decided to see what else we could find. We were excited to come across the Queen’s favorite chocolate birthday cake recipe and that’s what we’re sharing today.

Darren McGrady is the Queen’s former personal chef and he also served Princess Diana and William and Harry. He says that this chocolate cake recipe goes back to the days of Queen Victoria and is a family tradition.

via delish

Darren says the Queen is a chocoholic and she absolutely loves this cake. She has it every year for her birthday. She has 2 birthdays, April 21st and the 2nd Saturday in June which is her official birthday.

This cake has been made for every single member of the family. Whilst you might think that the Queen has a big party for her special day, Darren says it’s quite the opposite. She generally spends the day with Prince Phillip or might simply have a slice of cake with her lady in waiting.

via delish

Queen’s Chocolate Birthday Cake Ingredients

Sponge

  • 6 egg yolks
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/4 cup flour
  • 1/8 cup dutch cocoa powder
  • 1/4 cup melted butter

Topping and filling

  • 2 cup heavy cream
  • 454 gram Ghirardelli dark chocolate

Queens Favorite Chocolate Cake Video Tutorial

via Delish, Youtube.

Are you ready to learn how to make the Queen’s Favorite Chocolate Birthday Cake Recipe? Darren McGrady shows you exactly the way he makes and decorates this Buckingham Palace tradition and you won’t want to miss it.

We highly recommend that you watch the video, this way you will be sure to achieve the best possible result. To view, click Play above now ^

Queen’s Favorite Chocolate Birthday Cake Recipe

Recipe via Darren McGrady

Prepare the filling at least six hours before baking the cake:

To begin with, melt half the chocolate (227g). Bring to boil 1 cup of the cream.

Pour the cream in with the chocolate and whisk it until you have a nice smooth consistency. Refrigerate until mixture sets.

Pre-heat oven to 177°C. Line an 8-inch sponge tin with parchment paper and be sure to grease well.

Set a pan (large enough to hold a mixing bowl) half-filled with hot water on the stove; bring the water to a boil.

In a mixing bowl, add the eggs, yolks, and sugar. Whisk all the ingredients together. Pop the bowl over the hot water and allow the mixture to heat up.

Using a sieve, sift the flour, and cocoa and set aside.

Whisk the egg mixture until it doubles in volume and then fold in the butter and flour mixture. Spoon the mixture into the cake tin; bake for about 20 minutes, or until the sponge springs back when pressed.

Remove from the oven and place your cake onto a cooling wire. While your sponge cake cools, start to make the ganache.

Melt the remaining chocolate. Bring to a boil the remaining cream. Pour the cream onto the chocolate and whisk it until smooth and then set aside off the heat.

Carefully slice the sponge into three equal discs and spread the filling onto the bottom two discs and reassemble.

Add the remaining chocolate mix to the hot topping and whisk in.

Place the sponge back onto the cooling wire and ladle the topping over the sponge allowing it to run down the sides. Smooth the mixture over so that it is completely smooth including the edges. Cool the cake for at least two hours before decorating and serving.

Darren McGrady uses a piping bag filled with chocolate buttercream around the base of the cake. We suggest that you refer back to his video above to watch the final assembly steps.

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