BEST. CAKE. EVER.
Boca Negra literally means “black mouth” in Italian and that is exactly what you get when you eat this cake. It is so rich, fudgy and full of chocolate that it just sticks to your teeth (in a good way of course). As long as you eat it with someone you love, who cares, right?! I made this cake for Shaun as our dessert on Valentine’s Day and boy am I glad I did! It certainly should be deemed a special occasions cake; not because of how long it takes to prepare but strictly because it is too good to be true!
This week’s Tuesdays with Dorie/ Baking with Julia pick (p. 253), chosen by Cathy of A Frederick Food Garden was a real winner! Check out her blog for the full recipe as well as helpful tips and tricks. It says to bake it for 30 minutes but I wasn’t confident in how it looked at that point so I left it in for an additional 15 minutes. That also could have been because I did not have a pan big enough to fit the round cake pan it was baking in, so my water bath was not very successful. Otherwise, I followed the recipe exactly and didn’t substitute out any ingredients at all. I have to admit, I don’t like bourbon by itself but in this cake it worked beautifully. They really are a match made in heaven – the chocolate deepens, yet mellows the taste of the bourbon, while the sugar sweetens it. If you don’t believe me, see for yourself:
Please do not refrain from making the boozy white chocolate cream that goes along with this cake. It was just as good as it’s dark counterpart. Honestly, how did I ever eat only one piece of this cake?! (I had to skip the “wedding diet” just one day!) I do regret not freezing just one more slice for a rainy day though. Instead, I brought the leftovers into my office and let them finish it off. Mission accomplished.