Boca Negra (Bourbon Chocolate Cake)

Submitted by Chef Kate

"Lora Brody gave the cake this name (black mouth) because it describes what happens when you eat it. A chocolate lover's dream, this very rich, dense, nearly flourless cake is finished with a really luscious white chocolate cream."

 

• Ready In: 8hrs 30mins
• Ingredients: 9
• Serves: 12

ingredients

• For the White Chocolate Cream

• 1 cup whipping cream
• 12 ounces white chocolate, finely chopped
• 1⁄4 cup Bourbon (or more to taste)

• For the Chocolate Cake

• 1 1⁄3 cups sugar
• 1⁄2 cup Bourbon
• 12 ounces bittersweet chocolate, coarsely chopped
• 1 cup unsalted butter, cut into 10 pieces, at room temperature
• 5 eggs, at room temperature
• 1 1⁄2 tablespoons flour

directions

1. Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
2. Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
3. Heat oven to 350 degrees.
4. Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
5. For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
6. Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
7. Add the butter, in pieces, with the machine running.
8. Add the eggs, one at a time.
9. Add the flour. Process until smooth, about 15 seconds.
10. Transfer the batter into the prepared pan.
11. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
12. Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
13. Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
14. Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.

Reviews

[rosslare]

One word:WOW!

 

[jamiej]

Ok,,, loved! I used rum cause thats what I had for the cake.... and I used heavy cream for the white sauce.... I baked it longer then 30 min.. about 35-40 to set right.... but everyones oven is different. we loved both just not together. I think a whipped cream would be better because the sauce overpowered the chocolate..and the sauce would be good as a glaze for a cake... gonna play with this one. thank you for sharing : )

 

[your food choices]

Absolutely love this cake. Simple recipe, extraordinary taste! Thank you for reminding us. http://yourfoodchoices.wordpress.com/

 

[mesherryt]

I have made this cake several times and it is always devoured and highly praised. I used Sharffen Berger bittersweet dark chocolate (it can be ordered from Amazon) and Maker's Mark bourbon. I do not bother making the cream, but rather dust the top with a bit of confectioner's sugar. I've often thought a raspberry or strawberry sauce would work well with this cake.

 

[Cheri 911]

I've been making this for special occasions for years - got the recipe from one of Julia Child's books. It is amazingly delicious and shockingly easy! Thanks for putting this online, Chef Kate!