Its ingredients reflected Elizabeth’s well-documented fondness for chocolate, featuring a delicate sponge surrounded by layers of rich filling.
McGrady described the dessert as “a light chocolate genoise sponge, layered with creamy dark chocolate ganache and then enrobed in even more chocolate – chocolate, chocolate, chocolate!”
Despite her enthusiasm for the confection, Elizabeth reportedly maintained considerable restraint whenever the cake appeared.
According to McGrady, the royal kitchens prepared a slightly larger cake than usual, allowing the monarch to enjoy it over several days rather than consuming a substantial portion immediately.
She would only “take a little slice” and was “very disciplined” about her portions, the chef recalled. The remainder was returned to the kitchens and brought back whenever Elizabeth wanted another serving.
McGrady said: “The next day, it would go up again, and another slice, and the next day, another slice.”
Eventually, whatever remained was distributed among palace employees, reflecting the household’s determination to avoid unnecessary waste.
The former chef stressed, “nothing was wasted at Buckingham Palace,” including the Queen’s birthday dessert.