Looking for an easy to prepare cake with exceptional taste and luxurious texture? Look no further – it’s right here. This Queen of Sheba Cake recipe really is SO good.
My mom used to make this for special occasions when we were growing up. A delectable, yet simple chocolate and almond cake with a light, spongy crumb and sinfully good chocolate glaze. It’s a beautiful yet simple cake – impressive enough for a dinner party, but not so fancy that you couldn’t just make it for yourself to enjoy with morning coffee.
This extremely decadent chocolate cake is meant to be slightly under baked, so that its center remains underdone. If you bake it just a few minutes too long, it will lose its creaminess that makes this cake so special. And the golden rule is not to overdo the almond extract, which is just there to accentuate the natural flavor of the almonds.
This cake is very rich. If you love chocolate and a lot of it, this is for you!
1/2 cup cake flour
1/2 cup unsalted butter softened
4 oz melted dark chocolate (72%)
2 tbsp brewed coffee
3 egg yolks
2/3 cup granulated sugar
1/4 tsp almond extract
1/3 cup almond meal
pinch of salt
1 tbsp granulated sugar
3 egg whítes
1/4 cup unsalted butter, room temperature
2 oz dark chocolate
To make the meringue:
In the bowl of a stand mixer, whisk together egg whítes and the pinch of salt on high speed until soft peaks form.
Gradually add granulated sugar and continue whisking at high speed until stiff peaks form.
Place the egg whítes in a medium bowl and set aside.
Clean the bowl of the stand mixer.
To make the cake:
Preheat the oven to 350°F (180°C). Butter and flour a 9″ cake pan or line bottom and sides with parchment paper and set aside.
Beat together the unsalted butter and granulated sugar in the bowl of a stand mixer on medium speed until light and fluffy. Mix in the egg yolks until the batter is light yellow.
Then mix in the melted chocolate and coffee until just incorporated. Add the almond meal and almond essence, mix well to combine.
Finally, add 1/3 of the egg whítes and mix on low speed to lighten up the batter.
Now, add half of the cake flour then use a rubber spatula to fold until incorporated.
Gently fold another third of egg whítes into the batter until combined. Add the remaining cake flour and gently fold to mix.
Transfer batter to prepared pan and smooth evenly. Bake for 16 to 20 minutes or until a pick inserted 2-3 inches from the edges comes out clean. The center should move slightly when the pan is shaken if you want a fudgy texture.
Cool in a pan on a wire rack for 15 minutes. Then, transfer the cake to a wire rack and cool completely.
To make the glaze:
Place chocolate in a microwave-safe bowl. Melt at half power in 30-second increments until chocolate melts and smooth when stirred.
Add in the butter and use a rubber spatula to stir until the glaze is smooth.
When the cake has cooled, place the cake on a serving plate. Pour the glaze on top of the cake and spread over top and smooth down the sides of the cake. Before it sets, sprinkle shaved almonds along the sides of the cake.