Boca Negra Bourbon Chocolate Cake Recipes

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BOCA NEGRA (BOURBON CHOCOLATE CAKE)



Boca Negra (Bourbon Chocolate Cake) image

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.

Provided by Chef Kate

Categories     Dessert

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.).
  • Heat oven to 350 degrees.
  • 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.
  • 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.
  • Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
  • Add the butter, in pieces, with the machine running.
  • Add the eggs, one at a time.
  • Add the flour. Process until smooth, about 15 seconds.
  • Transfer the batter into the prepared pan.
  • Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
  • Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
  • Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
  • 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.

Nutrition Facts : Calories 517.9, Fat 33.9, SaturatedFat 20.4, Cholesterol 159.9, Sodium 64.4, Carbohydrate 40.5, Sugar 39.1, Protein 5

JUNE'S CHOCOLATE BOURBON CAKE



June's Chocolate Bourbon Cake image

This is one of my husband's and son's favorites. I modified a made-from-scratch cake recipe, for this very easy, delicious cake. It presents beautifully with the white glaze and chocolate stripes.

Provided by jmhuebb

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 (16 ounce) box chocolate cake mix
1 (3 ounce) box chocolate pudding, instant
1/2 cup Bourbon
1 cup water
1/3 cup butter, unsalted, softened
1/4 cup applesauce
1 1/2 tablespoons instant coffee powder, instant
4 eggs
1 cup mini chocolate chip (optional)
2 cups powdered sugar
2 tablespoons light corn syrup (or Lyleâ s Golden Syrup or honey)
3 -4 tablespoons light cream (or whole milk, or half-n-half or combination)
1 ounce chocolate, semi-sweet, melted

Steps:

  • Preheat convection oven to 325° F (or 350° for regular oven). Prepare a bundt pan by buttering and flouring it. Set aside.
  • In a large mixing bowl, combine together cake mix, pudding mix, bourbon, water, butter, applesauce, coffee powder, and eggs. Mix gently until dry ingredients are wet. Scrape bowl & beaters. Beat on medium speed for 2 minutes. If using stir in mini chocolate chips by hand. Pour batter into prepared bundt pan.
  • Bake in preheated oven for 50-60 minutes, or until toothpick comes out clean. Let cool in pan for 10 minutes.
  • Invert onto a cake rack set over a plate large enough to fully cover the bottom of the cake. Remove bundt pan. Let cool until lukewarm.
  • For optional glaze, combine powdered sugar and corn syrup (or Lyle's golden syrup or honey) in a medium bowl. Stir together adding enough cream (1/2-n-1/2 and/or milk) to make smooth and pourable.
  • Pour glaze over cake. (Note: The idea is to fully cover the cake with white glaze so the chocolate stripes stand out. This is totally optional. If the glaze is rather thin, repeat the last step as follows: Holding by the rack, move the cake & rack over to a second plate large enough to fully cover the bottom. Pour the excess glaze that dripped onto first plate, over the cake. Repeat as necessary to achieve a glaze of desired thickness and/or coverage.) Let set about 5-10 minutes before drizzling chocolate.
  • Melt chocolate and stir until smooth. Place in the bottom corner of a disposable plastic baggie. Make a very small cut in the corner of the bag, to allow a thin line of chocolate.
  • Drizzle back and forth over top of cake. Refrigerate until chocolate is set, about 15 minutes. Alternatively leave out overnight to set the chocolate.

Nutrition Facts : Calories 380.8, Fat 14.9, SaturatedFat 6.3, Cholesterol 78.1, Sodium 398.9, Carbohydrate 54.2, Fiber 1.4, Sugar 36.4, Protein 5

RITZ-CARLTON CHOCOLATE BOURBON CAKE



Ritz-Carlton Chocolate Bourbon Cake image

For chocoholics only! Can't tell you which newspaper published this or when (another one of Mom's clippings). When the original requested recipe arrived it listed the ingredients for 15 cakes! Doug Flick, assistant pastry chef recalculated to make a single 9-inch cake and tested the reduced version in the Ritz-Carlton kitchens.

Provided by ElaineAnn

Categories     Dessert

Time 4h

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup currants or 1/2 cup raisins
3 ounces Bourbon
3 ounces water
1 lb semisweet baking chocolate, melted
8 ounces unsalted butter, melted
6 egg yolks
6 egg whites
1 cup confectioners' sugar
1 cup granulated sugar
1 cup cake flour, sifted
3/4 cup walnut pieces
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
8 ounces semisweet chocolate
4 ounces unsalted butter

Steps:

  • Soak currants in bourbon and water overnight, or heat liquid and let currants soak for 1 hour.
  • Beat egg yolks and confectioners' sugar to full volume, until thick and lemon colored and mixture forms a ribbon.
  • In a clean bowl, with clean beaters, beat whites, gradually adding granulated sugar, t soft peaks.
  • Add yolks to whites and mix at medium speed. Add melted butter until incorporated.
  • Remove from mixer and fold in melted chocolate, walnuts, and currants (with 2 tablespoons of liquid they soaked in).
  • Add flavorings and fold in cake flour. Pour into a greased and floured 9-inch springform pan lined with baking parchment.
  • Place pan on a large sheet of heavy-duty foil wrap and shape to contour of pan at least halfway up. Bake in a water bath (a roasting pan filled halfway with water will do) at 275° about 3 to 3 1/2 hours, or until a knife poked in center is just a little moist. Don't be alarmed by crust forming on top; the top will be turned over and become the bottom.
  • When cake is cool, remove from pan and turn over. Melt the remaining 8 ounces of chocolate and the butter separately. Add the butter to the chocolate and mix well.
  • Pour over the cake, frost top and sides and refrigerate until firm.

Nutrition Facts : Calories 742.9, Fat 51.2, SaturatedFat 28.6, Cholesterol 155.4, Sodium 44.1, Carbohydrate 70.9, Fiber 6.5, Sugar 51.7, Protein 9.6

CHOCOLATE BOURBON CAKE



Chocolate Bourbon Cake image

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

1/2 cup sugar
1/2 cup water
1/4 cup strong brewed coffee (we used Cuban coffee)
1 tablespoon Bourbon
1/2 cup Bourbon
1 1/3 cups sugar
12 ounces bittersweet chocolate, coarsely chopped
1 cup butter, cut into pieces
5 large eggs
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons cocoa powder, divided
hot water
macadamia nuts (optional) or pecans (optional)

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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