The Queen’s Favorite Birthday Cake
The Queen’s Favorite Birthday Cake
Servings
10servings
Servings
10servings
Ingredients
Filling
Instructions
Prepare the Filling
  1. Prepare the filling least six hours before baking the cake.
  2. Put half the chopped chocolate into a mixing bowl. In a separate saucepan, bring half the heavy cream to a simmer.
  3. Pour the hot cream onto the chocolate, letting the chocolate melt. Whisk it until smooth and well incorporated.
  4. Refrigerate until it cools and thickens to the consistency of a spreadable icing.
Prepare the Cake
  1. Preheat the oven to 350 degrees.
  2. Butter an 8-inch round cake pan and line it with buttered parchment paper. Set a metal mixing bowl over a saucepan half filled with simmering water. The water shouldn’t touch the bottom of the mixing bowl. Add the egg yolks, eggs, and sugar to the mixing bowl, and whisk together, allowing the heat from the simmering water to warm the mixture. In a separate bowl, sift the flour and cocoa together.
  3. Keep whisking the egg mixture until it reaches the ribbon stage, tripling in volume. Gently fold in the flour and cocoa mixture in 3 additions.
  4. Take a cup of the batter, mix it with the cooled butter and then fold in the butter mixture back into the main batter.
  5. Spoon the cake batter into the prepared cake pan, and bake for 20 minutes, or until the cake springs back slightly when pressed. Remove the cake from the oven onto a cooling rack.
Prepare the topping
  1. Put the remaining half of the chopped chocolate into a mixing bowl. In a separate saucepan, bring the remaining heavy cream to a simmer. Pour the hot cream onto the chocolate, letting the chocolate melt. Whisk it until smooth and well incorporated, and then set it aside while you assemble the cake.
  2. For the assembly, slice the sponge cake into three horizontal layers. Place the bottom layer on a cooling rack. Using the refrigerated icing, top the bottom discs with a thick layer of icing, and cake, allowing it to run down the sides.
  3. Cool the cake for at least 2 hours before decorating with chocolate. At the Palace a simple “Happy Birthday” adorns the cake in white royal icing.
Recipe Notes

Genoise cake is a dry sponge with no leavening and perhaps not a cake for timid beginners to attempt without some tips, included here from Gourmet Magazine.  According, I have adjusted Darren’s method to help produce the best results. The filling for this cake is ganache, which is the gooey chocolate goodness that makes truffles so great.  If you have leftovers it can be chilled, then rolled into balls and dipped in cocoa powder, coconut, shaved chocolate. Eat these truffles outright or use them to decorate the top of your cake.

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