Queen Mother’s Cake reflects a cosmopolitan cross-cultural history. Turns out, the beloved 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 and perfect for any occasion. 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 9×3-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!