Mohamed Shili This deliciously Julia Child Boca Negra Cake rich and chocolatey cake melts in your mouth, with a deep bourbon flavor and a silky texture. It’s an easy but indulgent dessert, perfect for special occasions.
Ingredients Needed
- ½ cup bourbon
- 1½ cups caster (superfine) sugar
- 14oz dark (semi-sweet) chocolate, finely chopped
- 8¾oz unsalted butter, coarsely chopped
- 5 large eggs
- 1 tbsp Dutch cocoa
- 1¾ cups thickened (heavy) cream
How To Make Boca Negra Cake
- Prepare the pan: Preheat oven to 180°C (350°F). Grease a 9-inch (22cm) round cake pan and line the base and sides with baking paper.
- Make the batter: In a small saucepan over medium heat, stir together bourbon and sugar until dissolved (do not boil). Blend or process chocolate with the bourbon mixture until smooth. With the motor running, add butter, one piece at a time, until combined. Add eggs, one at a time, processing until fully incorporated. Pour into the prepared pan.
- Bake in a water bath: Place the cake pan inside a large baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the pan. Bake for 30 minutes or until the edges are set (the center should still be soft). Remove from the water bath and cool for 10 minutes. Cover and refrigerate for at least 4 hours or overnight until firm.
- Serve: Carefully turn the cake onto a serving plate. Dust lightly with cocoa and serve with double cream.
Recipe Tips
- Use quality chocolate: The better the chocolate, the richer the cake—aim for at least 70% cocoa solids.
- Don’t overbake: The center should remain slightly soft; it will set as it cools.
- Room temp ingredients: Ensure eggs and butter are at room temperature for a smooth texture.
- Water bath trick: To prevent water from seeping into the cake, wrap the cake pan base with foil before placing it in the baking dish.
- Chill overnight for best texture: This cake gets even silkier after a full night in the fridge.
How To Store Leftovers
Store leftover Boca Negra Cake in an airtight container in the fridge for up to 5 days.
Nutrition Fact
Serving Size: 1 slice (1/12 of cake)
- Calories: 510
- Total Fat: 37g
- Saturated Fat: 22g
- Cholesterol: 160mg
- Sodium: 50mg
- Potassium: 260mg
- Total Carbohydrate: 40g
- Sugars: 35g
- Dietary Fiber: 3g
- Protein: 6g
Try More Recipes:
Julia Child Boca Negra Cake
Description
This deliciously Julia Child Boca Negra Cake rich and chocolatey cake melts in your mouth, with a deep bourbon flavor and a silky texture. It’s an easy but indulgent dessert, perfect for special occasions.
Ingredients
Instructions
- Prepare the pan: Preheat oven to 180°C (350°F). Grease a 9-inch (22cm) round cake pan and line the base and sides with baking paper.
- Make the batter: In a small saucepan over medium heat, stir together bourbon and sugar until dissolved (do not boil). Blend or process chocolate with the bourbon mixture until smooth. With the motor running, add butter, one piece at a time, until combined. Add eggs, one at a time, processing until fully incorporated. Pour into the prepared pan.
- Bake in a water bath: Place the cake pan inside a large baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the pan. Bake for 30 minutes or until the edges are set (the center should still be soft). Remove from the water bath and cool for 10 minutes. Cover and refrigerate for at least 4 hours or overnight until firm.
- Serve: Carefully turn the cake onto a serving plate. Dust lightly with cocoa and serve with double cream.
Notes
- Use quality chocolate: The better the chocolate, the richer the cake—aim for at least 70% cocoa solids.
- Don’t overbake: The center should remain slightly soft; it will set as it cools.
- Room temp ingredients: Ensure eggs and butter are at room temperature for a smooth texture.
- Water bath trick: To prevent water from seeping into the cake, wrap the cake pan base with foil before placing it in the baking dish.
- Chill overnight for best texture: This cake gets even silkier after a full night in the fridge.
Julia Child Boca Negra Cake
