Boca Negra

February 19th, 2013 by Erin Gennow
Slice of Boca Negra with White Chocolate Cream

Slice of Boca Negra with White Chocolate Cream

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.

Ingredients for White Chocolate Bourbon Cream

Ingredients for White Chocolate Bourbon Cream

White Chocolate Chunks

White Chocolate Chunks

White Chocolate Bourbon Cream

White Chocolate Bourbon Cream

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.

Ingredients for Boca Negra Cake

Ingredients for Boca Negra Cake

Shaved Chocolate

Shaved Chocolate

Prepared Cake Pan

Prepared Cake Pan

Batter for Boca Negra Cake

Batter for Boca Negra Cake

Batter Ready for Baking

Batter Ready for Baking

Baked Boca Negra Cake

Baked Boca Negra Cake

Slice of Boca Negra with White Chocolate Cream

Slice of Boca Negra with White Chocolate Cream

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

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4 Responses to “Boca Negra”

  1. It looks wonderful! I think the processor resulted in the best texture for this cake. And the creme de cassis would be perfect.

  2. SandraM says:

    I love all your pics. They look great. I’m glad I used the food processor. It seemed to make it so easy. Will definitely make this cake again…and would like to try different flavourings too. Chambord would be good.

  3. saucy gander says:

    Great photos! I agree food processors make this so easy, and it seems to produce a better result too.

  4. Cathleen says:

    The food processor definitely made this a snap to make didn’t it! I vote for Chambord next time. :)

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