Desserts

Queen Mothers Cake


Posted: May 13

Time: 3 hours

Yield: 12 servings

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Queen Mother’s Cake reflects a cosmopolitan cross-cultural history. Turns out, Queen Elizabeth’s inner circle called her “Cake” due to her love for anything resembling cake. The legend is this cake was introduced to the Queen by a Polish pianist who first enjoyed the cake himself in Austria. Queen Elizabeth loved the cake so much that she requested the recipe, and (because nobody denies the queen) she got it and began making it at the palace. It was renamed Queen Mother’s Cake, and its deliciousness sure lives up to the prestige. This dense, rich, moist, chocolate cake topped with a coffee-infused ganache is a winner for all of our chocolate lovers out there. Made with almond flour, it's gluten-free-friendly. Serve with a side of vanilla ice cream or whipped cream topped with berries and prepare to royally indulge!


Ingredients

For the cake:
6 ounces almond meal or almond flour
6 ounces unsalted butter, plus more for greasing the pan
unsweetened cocoa powder, to taste
6 ounces semisweet chocolate, about 60% cocoa, chopped
3/4 cup sugar, divided
1 tablespoon vanilla
6 large eggs, yolks and whites separated
1/8 teaspoon salt
1 teaspoon lemon juice
For the ganache:
1/2 cup heavy cream
2 teaspoons instant espresso or coffee powder
8 ounces bittersweet chocolate, 70-72% cocoa, chopped

Directions

Step 1

Toast the almond meal or flour in a skillet over medium heat, stirring non-stop, until fragrant.

Step 2

Remove the almond meal or flour from the skillet and into a bowl and allow it to cool completely.

Step 3

Preheat the oven to 375 degrees F.

Step 4

Prepare a 9x3-inch springform pan by greasing it with butter. Line the bottom with a round of parchment paper cut to fit. Butter the parchment paper as well and dust with unsweetened cocoa powder.

Step 5

Melt the semisweet chocolate for the cake in a double boiler until just smooth.

Step 6

Using a stand mixer with the paddle attachment, beat the butter until smooth. Gradually add 1/2 cup of the sugar and vanilla.

Step 7

Beat for about 5 minutes on medium-high speed.

Step 8

Reduce the speed to low and add the egg yolks one at a time, beating until smooth.

Step 9

Add the melted chocolate and beat on medium until combined.

Step 10

Add the almond meal or flour and beat on low until fully incorporated.

Step 11

Transfer the mixture to another large mixing bowl.

Step 12

Wash the bowl of the stand mixer.

Step 13

Add the egg whites to the clean bowl of the stand mixer.

Step 14

Using the paddle attachment, beat the egg whites with the salt and lemon juice.

Step 15

Once the egg whites hold a soft peak, add the remaining 1/4 cup of the sugar.

Step 16

Beat on high until the egg white mixture holds a stiff peak.

Step 17

Gradually fold the egg white mixture into the chocolate batter mixture.

Step 18

Once the egg white mixture has been just incorporated, transfer the batter into the prepared cake pan.

Step 19

Level the batter.

Step 20

Bake for 20 minutes.

Step 21

Reduce the oven temperature to 325 degrees F.

Step 22

Bake for another 30 minutes. Be careful not to overbake. The center will still appear moist and soft, and that is OK.

Step 23

Remove the cake pan from the oven and allow it to cool, in the pan, on a wire cooling rack for an hour.

Step 24

Release the sides of the spring pan and allow the cake to cool completely. If the center dips in a little, that is to be expected.

Step 25

Invert the cake and remove the bottom pan and parchment lining.

Step 26

In your (cleaned) double boiler, bring the cream to a simmer.

Step 27

Add the espresso or coffee powder and whisk until it has dissolved.

Step 28

Add the chocolate and cook until melted and smooth.

Step 29

Remove the chocolate mixture from the heat and allow the ganache to cool for about 15 minutes.

Step 30

Once the ganache has cooled slightly, pour it onto the center of the cake and spread it with a rubber spatula until the top is covered and the ganache drips over the sides of the cake.

Step 31

Once the ganache has cooled and solidified a bit, serve!


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