Royal Chocolate Cake Recipe

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A piece of royal chocolate cake

Ingredients

Chiffon Chocolate Cake

A

  • 25 g of cocoa powder
  • 75 ml of milk/ water
  • 100 g of egg yolks (about 3 egg yolks)
  • 75 ml of corn oil
  • 90 g of high ratio flour
  • ½ tsp of baking powder

    • B

  • 120 g of egg whites (about 3 egg yolks)
  • ¼ tsp of cream of tartar
  • 110 g of caster sugar

    • Chocolate Mousse

  • 1 whole egg
  • 140 g of egg yolks
  • 160 g of caster sugar
  • 40 ml of water
  • 500 g of dark chocolate buttons (melted by double boiling)
  • 600 ml of fresh whipping cream

    • Chocolate Coating

  • 100 ml of fresh whipping cream
  • 100 ml of water
  • 160 g of caster sugar
  • 100 g of piping jelly
  • 45 g of cocoa powder
  • 2 tsps of gelatin (dissolved in 20 ml water)

    • Cake Decoration

  • Some white cooking chocolate (melted by double boiling)
  • Some dark chocolate buttons (dipped into some melted chocolate)

    • Utensils Needed

  • 9" loose base round cake tin
  • 9" round cake tin

    • Method

    Baking the Chocolate Cake

    1. Preheat oven at 180°C. Line a 9" round cake tin.
    2. In a large bowl, hand whisk ingredient A until well combined. Set aside.
    3. In another bowl, whisk ingredient B until stiff.
    4. Combine ingredient A with ingredient B.
    5. Pour into prepared tin and bake for 30-35 minutes.
    6. Invert immediately when done.
    7. Disk cake into 2 layer horizontally.

    Chocolate Mousse

    1. Place egg and egg yolks in a mixing bowl and whisk at high speed until thick and glossy.
    2. Meanwhile bring sugar and water to boil.
    3. Pour hot syrup into the eggs in a steady steam into a running mixer.
    4. Whisk until the bottom of mixing bowl cools. Set aside.
    5. In another mixing bowl, whisk cream until stiff (70%). Fold ¼ of cream into melted chocolate.
    6. Fold chocolate back into the remaining cream. Fold in egg mixture from steps above.

    Chocolate Coating

    1. Bring cream, water and sugar to a boil.
    2. Add in piping jelly. Stir in cocoa powder.
    3. Strain mixture. Add in gelatin mixture.
    4. Cool until slightly thickened before pouring over cake.

    To Assemble the Cake

    1. Place a disk of cake into a 9" loose base tin.
    2. Spread in ½ of the mousse.
    3. Repeat with second layer of cake and mousse.
    4. Chill until set.
    5. Remove from tin and spread on chocolate coating.
    6. Chill before serving.

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