Royal Cake
A light, tender layered cake with whimsical decoration, topped with rich chocolate frosting.
Ingredients
Salted butter
Chocolate (melted)
Egg yolk
Butter (cut into small pieces)
Vanilla extract
1 tsp
Egg whites (beaten with salt until stiff peaks)
Egg whites
1 tbsp
Whipping cream (beaten to soft peaks)
Sugar
Vanilla extract
remaining
Wavy chocolate pieces
Edible gold leaf (optional, for garnish)
some
Instructions
1
Bake the cake
Divide the batter evenly into the prepared cake pans and bake in a preheated oven for 35-40 minutes, or until the top of the cake springs back when gently pressed. Let the cake rest in the pan for a few minutes, then turn it out onto a wire rack to cool completely.
2
Make the chocolate frosting
Place the chocolate in a medium bowl and warm until melted. While the chocolate is still warm, whisk in the egg yolks in several additions. Cut the butter into small pieces and stir it into the chocolate mixture. Then stir in 1 tsp of vanilla extract. Beat the egg whites with salt until stiff peaks form. Fold 1 tbsp of the beaten egg whites into the chocolate mixture to loosen it. Gently fold in the rest of the egg whites.
3
Make the filling
Beat the whipping cream until soft peaks form, then fold in the sugar and the remaining vanilla extract.
4
Assemble and decorate
Slice the cake horizontally into three layers. Place the bottom layer on a thin cake board or flat serving plate and spread with one-third of the chocolate frosting. Top with another cake layer and spread with the whipped cream filling. Place the final cake layer on top. Spread the remaining chocolate frosting over the top and sides of the cake. Finish by decorating with wavy chocolate pieces and, if desired, a light sprinkle of edible gold leaf.
