The Queen of cakes!
The Holidays are coming up and everyone’s looking for that one great recipe of cake that will just blow everyone away. We have this gorgeous cake for you dear readers – the cake that has the Queen’s Crown!
Marina’s bird’s milk cake is moistest chocolate cake, filled with silky custard, covered in drizzling chocolate ganache glaze & topped with fluffy mounts of custard lightened with whipped cream. Oh and one more drizzle of chocolate on top! You’ll be fascinated just by image, but when you try it you will see what the real cake is!
Check out this recipe in the link below!
Photo: letthebakingbeginblog.com
Ingredients:
Chocolate Cake:
546 g (2 3/4 cup) granulated sugar
4.5 g (1 tsp) salt
69 g (3/4 cup) dutch processed cocoa powder
5g (1 tsp) baking soda
1 cup boiling water
237 ml (1 cup) canola oil (I used extra virgin olive oil)
10 ml (2 tsp) vanilla extract
2 g (2 tsp instant expresso powder or 2 tbsp ground coffee
218 g (1 3/4 cups) bleached all purpose flour
4 large egg yolks
2 large eggs
1/4 cup sour cream or buttermilk
Custard:
1 cup granulated sugar
1 cup milk
15 egg yolks
400 grams butter
1 Tbsp Vanilla Extract
Lightened Custard (for decorating)
1 cups custard (leftover custard that’s left after filling the cake)
8 -oz Whipped Topping or 1 cup whipped heavy cream
Ganache:
100 millilitres heavy whipping cream
1/2 cup semi-sweet chocolate chips or chopped dark chocolate
3 Tbsp corn syrup or 2 Tbsp glucose
Special Equipment:
2 – 9 inch round cake pans
2 cake strips
1 adjustable cake ring
Mixer
For the recipe: Click Here
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