Delicious Queen Of Sheba Cake Recipes For Every Occasion

Delicious Queen Of Sheba Cake Recipes For Every Occasion

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Bake It With Booze! Queen of Sheba Cake for Julia Child's 100th Birthday
Bake It With Booze! Queen of Sheba Cake for Julia Child's 100th Birthday from www.bakeitwithbooze.com

For centuries, the Queen of Sheba Cake has been a beloved treat. This rich, delicious cake is made with layers of moist chocolate cake, topped with a creamy caramel and chocolate topping. It’s a delectable dessert that is perfect for any occasion. Here are two of our favorite recipes for the Queen of Sheba Cake.

Recipe 1: Classic Queen of Sheba Cake

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup cocoa powder
  • 1 cup full-fat sour cream
  • 1 cup toasted pecans, chopped
  • 3/4 cup caramel topping
  • 1 cup semi-sweet chocolate chips for topping

Instructions

Preheat the oven to 350°F (176°C). Grease and flour a 9-inch springform pan. Set aside.

In a medium bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

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In a separate bowl, sift together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and cocoa powder.

Spread the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

In a medium bowl, mix together the sour cream, toasted pecans, and caramel topping. Spread the mixture over the cooled cake. Sprinkle with the remaining chocolate chips. Refrigerate for at least 2 hours before serving.

Nutritional Information

This recipe yields 16 slices. Each slice contains approximately:

  • Calories: 521
  • Total Fat: 25g
  • Saturated Fat: 14g
  • Cholesterol: 81mg
  • Sodium: 224mg
  • Total Carbohydrates: 67g
  • Fiber: 3g
  • Sugar: 42g
  • Protein: 7g

Tips and Notes

  • For an extra-rich cake, use a high-quality chocolate for the cake and for the topping.
  • If you don’t have a 9-inch springform pan, you can use a 9-inch round cake pan instead.

Serving Suggestions

This cake is best served chilled. Serve it with a dollop of whipped cream and a sprinkle of chopped toasted pecans. For a special treat, top each slice with a scoop of vanilla ice cream.

Frequently Asked Questions

Can I make this cake without the caramel topping?

Yes, you can. Just omit the caramel topping and use a simple chocolate frosting instead.

Can I make this cake ahead of time?

Yes, you can. The cake can be made up to two days in advance, covered, and stored in the refrigerator.

Recipe 2: Decadent Nutella Queen of Sheba Cake

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup Nutella
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup cocoa powder
  • 1 cup full-fat sour cream
  • 1/2 cup toasted hazelnuts, chopped
  • 3/4 cup caramel topping
  • 1/2 cup semi-sweet chocolate chips for topping
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Instructions

Preheat the oven to 350°F (176°C). Grease and flour a 9-inch springform pan. Set aside.

In a medium bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl, sift together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the Nutella, chocolate chips, and cocoa powder.

Spread the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

In a medium bowl, mix together the sour cream, toasted hazelnuts, and caramel topping. Spread the mixture over the cooled cake. Sprinkle with the remaining chocolate chips. Refrigerate for at least 2 hours before serving.

Nutritional Information

This recipe yields 16 slices. Each slice contains approximately:

  • Calories: 551
  • Total Fat: 27g
  • Saturated Fat: 15g
  • Cholesterol: 81mg
  • Sodium: 224mg
  • Total Carbohydrates: 71g
  • Fiber: 3g
  • Sugar: 46g
  • Protein: 7g

Tips and Notes

  • For an extra-rich cake, use a high-quality chocolate for the cake and for the topping.
  • If you don’t have a 9-inch springform pan, you can use a 9-inch round cake pan instead.

Serving Suggestions

This cake is best served chilled. Serve it with a scoop of vanilla ice cream and a drizzle of melted Nutella. For a special treat, top each slice with a dollop of whipped cream.

Frequently Asked Questions

Can I make this cake without the caramel topping?

Yes, you can. Just omit the caramel topping and use a simple Nutella frosting instead.

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Can I make this cake ahead of time?

Yes, you can. The cake can be made up to two days in advance, covered, and stored in the refrigerator.

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