The Daily Morsel

TWD – Tuesdays with Dorie


Boca Negra

I didn’t really know what to expect from this recipe.  I had never heard of it, let alone even tried Boca Negra.

Dense, fudgy, rich and decadent…this cake is awesome.  The option to make early in the day or even a day before serving is a definite plus too.  I didn’t really notice too much of a difference eating it the day it was made versus two days later.  I’ve also individually wrapped leftover slices and placed them in a sealed freezer bag for storage in the freezer.  I have yet to defrost and try a slice.

I loved the white chocolate cream.  Although, I think next time I will cut down on the bourbon, and/or use a different liquor.  I really like other bakers’ choices of Chambord or Crème de Cassis.  I could see this as a fun choice for other cake, cookie and brownie toppings.  It’s an easy, elegant and unique topping.

After reading some people had trouble mixing in the butter, I opted to go for the food processor method.  It was a snap to make.  I highly recommend using a food processor.

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.

Or, view it on the sites of this fellow Tuesdays with Dorie blogger:

Cathy of A Frederick Food Garden

Two years ago on The Daily Morsel

Tags: Boca Negra, cake, dessert, Dorie Greenspan, recipe review, Tuesdays with Dorie

This entry was posted on Tuesday, February 19th, 2013 at 6:00 am and is filed under Recipe, Reviews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.