BOCA NEGRA CAKE
Closely adapted from Baking with Julia; Note: be sure to prepare the white chocolate cream at least 1 day in advance.
Provided by TheSpicedLife
Categories Dessert
Number Of Ingredients 9
Steps:
- Put the white chocolate into the work bowl of a food processor fitted with the metal blade. Process until it is finely chopped. Heat the heavy cream in a small saucepan until small bubbles form around the edge of the pan. Pour the cream over the chocolate and process until completely smooth. Add the bourbon, taste, and add up to a tablespoon more if you want.
- Pour the prepared cream into a container with a tight-fitting lid and chill overnight. The cream can be kept covered in the refrigerator for a week or frozen for up to a month.
- Position a rack in the center of the oven and preheat the oven to 350.
- Lightly spray the bottom of a 9-inch round cake pan with baking spray. Line the bottom with parchment or waxed paper; butter the paper and sides of the pan. Put the cake pan in a shallow roasting pan and set aside until needed.
- Put the chopped chocolate in a food processor. Process until finely chopped.
- In a medium saucepan, mix the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Immediately pour the hot syrup over the chocolate and process until the chocolate is completely melted and the mixture is smooth.
- Piece by piece, add the butter into the chocolate mixture with the processor running. Make certain that each piece of butter is melted before you add another. Add the eggs, one at a time, while the processor continues to run. Add the flour and then let the processor run for an additional 15 seconds.
- Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the side of the cake pan. Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust.
- Cover the top of the pan with a large piece of plastic wrap--at this point the excess plastic wrap will cling to the sides of the warm pan. Invert the plate onto a large plate (not the plate you will serve it on) and (this part was easier with 2 people) peel the plastic wrap from the sides of the pan, so that the plastic wrap is no longer attached in any way to the pan. Before it can reattach, lift the pan off of the cake, leaving the cake behind on the plate. Remove the parchment paper which will be stuck to the bottom of the cake. Place the ultimate serving plate or platter on top of the cake and invert again. Peel the plastic wrap off of the cake.
- Serve the cake warm or at room temperature with the chilled white chocolate cream (folded into whipped cream as described above, if desired).
- Once cooled, the cake can be covered with plastic and kept at room temperature for 1 day or refrigerated for up to 3 days; bring to room temperature before serving. I used my cake keeper to store it without any plastic wrap. For longer storage, wrap the cake airtight and freeze it; it will keep up to a month. Thaw overnight, still wrapped, in the refrigerator.
BOURBON TRIPLE CHOCOLATE CAKE
Steps:
- For the cake: Preheat the oven to 325 degrees F. Line two 8-inch cake pans with parchment circles and spray thoroughly with nonstick baking spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt. In a large measuring cup, blend the eggs, sour cream and vanilla.
- In a stand mixer fitted with the paddle attachment, blend the melted butter and oil on low speed until incorporated. Mix in the coffee and bourbon. Slowly add the flour mixture; mix until smooth. Add the egg mixture and mix until thoroughly blended.
- Divide the batter between the prepared cake pans. Bake for 35 to 40 minutes, until an inserted toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto a cooling rack and let cool completely.
- While cakes are in the oven, whip up the filling: Melt the baking chocolate in a microwave-safe bowl until smooth. Set aside to cool.
- In a stand mixer fitted with the whisk attachment, beat the salted butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Drizzle in the melted chocolate and vanilla and whip until combined. Adjust the mixer to medium speed and add the eggs, one at a time, mixing for 5 full minutes between each addition. Once the eggs are incorporated, chill the filling for 30 minutes to firm up.
- For the ganache: Place the bittersweet chocolate in a metal bowl. In a saucepan over medium heat, bring the heavy cream just to a boil, then pour it over the chopped chocolate. Whisk until smooth. Let cool to room temperature.
- To assemble the cake: Level and split the cake layers with a serrated knife. Layer the ganache and filling alternately to build an attractive layer cake. Chill the cake completely, then pour lukewarm ganache over the top, allowing plenty to drip down the sides of the cake.
- When you can't hold back any longer, slice and enjoy!
DEEP DARK CHOCOLATE CAKE
This recipe is from Hershey's and is a chocolate lover's dream cake. I make this at least 3 times a month and my family gobbles up the whole pan every time. Give it a try, you won't be disappointed.
Provided by The Daycare Lady
Categories Dessert
Time 55m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
Nutrition Facts : Calories 396.8, Fat 14, SaturatedFat 2.6, Cholesterol 27.8, Sodium 392, Carbohydrate 64.4, Fiber 1.7, Sugar 47.6, Protein 4.4
MRS. MOORE'S CHOCOLATE CAKE
My sister-in-law gave me this recipe and it is out of this world. I am not a big sweet fan, thank goodness, but this one I could not resist. It is just great. Enjoy.
Provided by Nimz_
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Cake: Sift flour and sugar together.
- Heat butter, cocoa, water and oil until it boils.
- Pour hot mixture over flour and sugar.
- Mix well by hand!
- Add buttermilk and soda.
- Add eggs and vanilla.
- Mix well.
- Bake in a well greased and floured 9x13 pan at 350 for 30-35 minutes.
- Icing: Mix butter, cocoa and buttermilk in heavy sauce pan.
- Heat until boils.
- Remove from heat.
- Add powdered sugar and mix well.
- Add pecans or walnuts and vanilla.
- Pour over cake while cake is still hot.
Nutrition Facts : Calories 7939, Fat 388.4, SaturatedFat 142.1, Cholesterol 868.5, Sodium 2641.2, Carbohydrate 1088.5, Fiber 23.2, Sugar 859.6, Protein 63.4
BOCA NEGRA CHOCOLATE CHIPOTLE CAKES
Categories Cake Chocolate Pepper Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.
- Toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chiles in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chiles in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 1/2 tablespoons chile paste and freeze remainder for another use.
- Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted. Add butter and stir until melted.
- Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in hot water bath , uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer ramekins with tongs to a work surface and let stand 2 minutes.
- Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
- *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).
CHOCOLATE BOURBON CAKE
My friend Judy celebrated Thanksgiving with a sumptuous meal and for dessert she served an array of different pastries and one of them was this Chocolate Bourbon Cake. A wonderful time was had by all and with time I will post some of the fantastic foods from that beautiful evening. She made two and three of everything so as to be able to feed a couple other families - it was lovely!
Provided by Manami
Categories Dessert
Time P1DT20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- MAKE COFFEE-BOURBON SYRUP:.
- Bring sugar, eater and coffee to a boil in a medium saucepan over medium-high heat.
- Cook 5 minutes; remove from heat & stir in bourbon.
- MAKE CHOCOLATE-BOURBON CAKE:.
- Preheat oven to 375°F
- Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
- Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
- Remove from heat, and add chocolate and butter, stirring until smooth.
- Set aside, and let cool to room temperature.
- Beat in eggs, one at a time, until very well blended.
- Fold in flour and 1 1/2 tablespoons cocoa powder.
- Pour batter into prepared cake pan.
- Set pan in a large roasting pan filled to depth of 1 inch with hot water.
- Bake at 375°F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
- Cool cake; cover and refrigerate 6 hours or overnight.
- Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder.
- Top with hazelnuts.
- ENJOY!
Nutrition Facts : Calories 241, Fat 13.2, SaturatedFat 7.8, Cholesterol 96.6, Sodium 104.1, Carbohydrate 24, Fiber 0.3, Sugar 23, Protein 2.3
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