royal cake

Russian Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.&nbsp;

Russian Cake - Korolevskiy Cake

eggs large (room temperature)

sugar

sour cream

all-purpose flour

tsp baking soda

poppy seeds ((for 1st layer))

roasted, chopped walnuts ((for 2nd layer))

cocoa powder ((for 3rd & 4th layer))

cherries

white chocolate chips ((for 4th layer))

dark chocolate chips ((for 4th layer))

dark chocolate chips ((or chopped dark chocolate))

heavy whipping cream ((heated until boiling))

unsalted butter, room temperature ((remove from fridge for 3 hours to bring to room temperature))

dulce de leche ((1 can sweetened condensed milk = 14 oz))

Turn oven to 350F with the baking rack in the middle. Line four 8-inch round baking pans with foil or parchment. If using foil, spray the foil with non-stick spray. Wet the cake strips and fasten around each baking pan.

Prep

In a bowl of a stand mixer whisk together 2 eggs and 1 cup of sugar. Then add 1 cup of sour cream, 1 tsp&nbsp;baking soda, 1 tsp of vanilla extract and 1 cup of flour. Whisk everything until smooth.&nbsp;

Divide the batter between two bowls. To one bowl add 1/3 cup dried poppy seeds and mix to incorporate. Pour this batter into one of the prepared 8-inch baking pans.&nbsp;To the second half add 1/2 cup roasted and chopped walnuts and mix to incorporate. Pour the batter into the second baking pan.&nbsp;

Repeat step #1, but add 1/4 cup cocoa powder together with the flour before whisking until smooth.&nbsp;

Divide the batter between two bowls. To one bowl add 1/2 a cup of well-drained canned cherries mixed with 1 tbsp of flour (this will help the cherries to not sink to the bottom) and gently fold. Pour the batter into the 3rd baking pan.&nbsp;To the second half of the chocolate cake batter add 1/4 cup white chocolate chips and 1/4 cup dark chocolate chips and mix to combine. Pour the batter into the 4th prepared baking pan.&nbsp;

Make the Royal Cake layers

Place 4 baking pans into the oven, with the white cakes closer to the oven door and bake for about 20-30 minutes. Do not open the oven until at least 20 minutes into baking. The light cakes tend to bake faster, so check them with a toothpick first. If the toothpick comes out clean, remove the&nbsp;white cakes out while being careful not to keep the oven door open too long. Once a toothpick comes out with only a few crumbs from the chocolate cakes, remove them from the oven as well. Allow the cakes to cool in the baking pans for 5 minutes before inverting them onto a cooling rack and allowing them to cool completely.&nbsp;

How to Bake Sour Cream Cake Layers

Make 1 recipe of this Dulce de Leche Buttercream&nbsp;with or without the 8 oz of the Cool Whip mentioned at the end of the recipe.This cake can also be made with 2 recipes of this Russian Buttercream.

Make the Dulce de Leche Buttercream

Combine the 1/4 cup dark chocolate chips and 1/4 cup hot heavy whipping cream and allow to sit for 1 minute. Whisk until smooth. Set aside.

Make the Chocolate Drizzle

Split all cake layers horizontally into two (this step is optional, but I prefer it this way).&nbsp;Set aside 2 1/2 cups of the prepared Dulce de Leche Buttercream for decorating.&nbsp;

Layer the cake with the remaining Dulce de Leche Buttercream, alternating chocolate, and white cake layers. Fasten a cake ring around the bottom of the cake, and an acetate strip to the top of the cake (that is not covered by the cake ring). Refrigerate for about 2-3 hours to make the cake sturdier and easier to decorate.&nbsp;

Remove from the fridge. Carefully remove the cake ring and the acetate strip.&nbsp;Take 1/2 cup of the reserved Dulce de Leche Buttercream and set aside (for decorating the top).&nbsp;

Cover the cake with the remaining buttercream and use a bench scraper to smooth out the sides. Place an 8-inch cardboard or bottom of an 8-inch baking pan on top of the frosted cake and continue evening out the sides for sharp edges. Then, carefully remove it and smooth the top with the spatula.&nbsp;

Reheat the prepared chocolate ganache in the microwave&nbsp;for about 5-6 seconds (or until pourable) in 2-3 second increments, mixing after each.&nbsp;Pour over the top of the cake and spread out with an offset spatula, allowing the chocolate to drizzle down the cake.&nbsp;

Fit a pastry bag with a St.Honore pastry tip (or any star tip), then fill with the reserved 1/2 cup of Dulce de Leche Buttercream and pipe a border around the top of the cake. Sprinkle the top with Milk and White Chocolate Crispearls and edible Gold Glitter if you wish.

Assemble the Russian Royal Cake

Here is a recipe for Royal cake - French dark chocolate mousse cake, also called Trianon - that consists of nut dacquoise, crispy layer of crepes Gavottes, and chocolate mousse. Just make it and enjoy the best chocolate goodness ever.

Royal Chocolate Cake - Trianon 

(35 g) granulated sugar

+ 1 teaspoon (65 g) icing sugar

almond flour

(15 g) hazelnut flour/meal

1.7 oz (50 g) crepes Gravottes

1.7 oz (50 g) milk chocolate

1.7 oz (50 g) hazelnut spread Nutella

1.7 oz (50 g) Hazelnut Praline Paste

+ 3 tablespoons (500 ml) whipping cream

(75 g) whole milk

oz (200 g) dark chocolate

+ 4 1/2 tablespoons (210 g) granulated sugar

(75 g) water

(70 g) cocoa powder, unsweetened

+ 2 tablespoons (145 ml) whipping cream

3 1/3 gelatin sheets (8 g powdered gelatin – see note

To make the dacquoise,

preheat oven to 335 F/170 C. Using a flour sifter, sift powdered (icing) sugar, almond, and hazelnut flour. In a separate bowl, whisk egg whites and gradually add granulated sugar until slightly firm. Once the meringue is ready, add icing sugar/flour mixture and gently mix with a spatula.

Transfer the preparation in a pastry bag with Ateco plain pastry tip 809. Adjust a mousse cake mold to 7 inches/18 cm in diameter. Pipe a spiral inside the mold placed on a baking sheet with the parchment paper or simply use a spoon. Bake for 20 to 25 minutes. Let it cool in a frame. 

To make the crunchy praline feuillantine, 

crush crepes Gravottes roughly with hands or a rolling pin. Melt milk chocolate in a bain-marie/water bath. In a bowl, place hazelnut praline, Nutella and crepes&#8217; chips and mix. Add melted chocolate and mix again.

Use a knife to loosen the dacquoise from the mold, but keep it inside. Pour the crunchy mixture over dacquoise, spread it on a thin layer. Then remove the mold and freeze the dacquoise for about 10 to 15 minutes. 

To make the chocolate mousse,

whip the cold whipping cream in a bowl to get the whipped cream and refrigerate.  Melt dark chocolate broken in small pieces in a bain-marie/water bath. Bring milk to a boil, pour it over the melted chocolate, and mix with a rubber spatula until smooth. When the chocolate mixture is lukewarm, add it to the whipped cream and mix with a spatula as fast as possible. Transfer the mousse in a pastry bag with a plain tip.

To assemble the cake,

seal one side of an 8 inches/20 cm cake ring with a plastic film and place it on a wooden board or a baking sheet. Insert an acetate collar inside the ring. Poach the chocolate mousse in the trying to raise on the sides of the ring. Take the dacquoise disk from the freezer, turn it over and place it over the mousse (dacquoise side up). Slightly press the disk and remove the excess mousse with a bent spatula. Cover with a plastic film and freeze for at least 5 hours.

To make the cocoa mirror glaze

, soak gelatin sheets in cold water for 10 minutes. Heat whipping cream over low heat and set aside. Pour water and sugar in a saucepan and bring to a boil. Once the sugar syrup starts boing actively, pout it over the sifted cocoa powder and gently mix, trying not to incorporate air. Add the drained gelatin and mix it with a hand blender. Then pout hot whipping cream and mix again. Pass the mixture through a fine-mesh sieve and mix with a hand blender. Let the glaze cool down to 86 F/30 C.

To glaze the cake,

take the dessert out of the freezer. Place the cake on a wire rack or a plate, which is itself placed on a baking sheet to collect the excess glaze. Remove the plastic film, mold (heat the sides of the ring with a blow torch), and acetate collar. Pour the glaze over the cake and remove the excess glaze with a bent spatula, passing it over the top once. Transfer the dessert on a cake board with the use of two metal spatulas. Place the cake in the fridge to thaw for 3 to 4 hours.

This cake is heavenly. Mouth melting and delicious. I just can't wait to have a bite.

That's a truly royal cake! Thanks for sharing very useful steps!

Wow, this cake was absolutely amazing! So rich in flavor with the different layers.

Oh, this has my name written all over it! So much chocolate goodness. I love that mirror glaze too!

Such a gorgeous, decadent cake! So sophisticated. I love that chocolate mirror glaze and the layers.

A project, but totally worth it! Love all the flavors and textures - so refined!

This is one gorgeous and decadent cake! Perfect for chocolate lovers.

Wow, this cake was so rich and decadent! I loved the flavors in this, and it came out perfectly.

Oh my goodness, this cake is amazing!! It's a chocolate lover's dream!

Oh my, this cake looks so decadent and delicious - I'd love a slice right now!

What an absolutely stunning cake! This will be perfect for a birthday cake. I wish we are neighbors so I can come and try all your lovely desserts, Irina. :)

What a royal recipe!! I am sending off to my baker friend, and telling her she *has* to make this!! Sounds so so good!

This royal chocolate cake is so delicious and beautiful! I love that you can make it ahead of time and freeze it before decorating, that's so helpful to know!

Oh wow, this cake is decadent. It was a crowd winner :)

Such an impressive cake - I love the decadence and the beautiful texture!

Top 2 royal cake recipes from across the web

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Russian Cake - Korolevskiy Cake

Royal Chocolate Cake - Trianon

Top 2 royal cake recipes from across the web

The most viewed royal cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Russian Cake - Korolevskiy Cake

Royal Chocolate Cake - Trianon

The most viewed royal cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine