A former Chef to Queen Elizabeth II has revealed the ‘family’ Chocolate Cake recipe Her Majesty has requested for her birthday every year since she was 9 years old. It’s not hard to make and it’s very rich… And it may be just the thing to make you feel like royalty next time you celebrate!
Chef Darren McGrady has served The Queen, Diana Spencer, and other Royal Notables over the years. Even had his pic taken with a visiting Former U.S. President G. W. Bush.
Well… The Queen celebrated her 89th birthday this week (although the official celebration and statutory holiday in England isn’t until June), and he’s sharing a recipe for Chocolate Birthday cake that allegedly goes back to Queen Victoria. Queen Elizabeth, it’s said, has requested this family favourite every year for her birthday for more than 80 years. Now, you can, too!
Here’s the Recipe, direct from McGrady’s Facebook page…
Queen Elizabeth II Birthday Chocolate Cake:
The sponge:
- 6 egg yolks
- 2 eggs
- 4 oz granulated sugar
- 2 oz flour
- 1 oz Dutch cocoa powder
- 2 oz melted butter
The topping and filling:
- 2 cups heavy cream
- 1 lb Ghirardelli dark chocolate
Instructions:
1) At least six hours before baking the cake, prepare the filling. Melt 8 oz of the chocolate and bring to boil 1/2 pint of the cream.
2) Pour the cream onto the chocolate and whisk it until smooth, then refrigerate until set.
3) Turn on the oven to 350 degrees and set a pan (large enough to hold a mixing bowl) half full of hot water on the stove and bring the water to a boil. Line an 8 inch sponge tin with parchment paper and grease.
4) In a mixing bowl, add the eggs, yolks and sugar and whisk together. Place over the bowl of hot water to allow the mixture to heat up.
5) Sieve the flour and cocoa and set aside.
6) Whisk the egg mixture until it doubles in volume and then fold in the butter and flour mixture. Spoon the mix into the cake tin and bake for about 20 minutes until the sponge springs back when pressed.
7) Remove from the oven onto a cooling wire and make the topping while the sponge cools.
8) Melt the remaining 8 oz of chocolate and bring to a boil the remaining 1/2 pint of cream. Pour the cream onto the chocolate and whisk it until smooth and then set aside off the heat.
9) Slice the sponge into three discs and spread the filling onto the bottom two discs and reassemble. Add the remaining chocolate mix to the hot topping and whisk in.
10) Place the sponge back onto the cooling wire and ladle the topping over the sponge allowing it to run down the sides. Cool the cake for at least two hours before decorating and serving.
And there you have it!
Just one thing bothers me… It is reliably reported, by a host of cooks and chefs who have served Buckingham Palace, that The Queen prefers all her food to be served in bite-sized pieces so she doesn’t have to cut it herself. One most earnestly hopes that the Birthday Cake was given a Royal Pardon and served in the traditional wedge…
~ Maggie J.