Boca Negra Bourbon Chocolate Cake
Indulge in the decadence of a Boca Negra Bourbon Chocolate Cake, a rich and velvety dessert that's perfect for chocolate lovers. This flourless chocolate cake boasts an irresistible intensity, thanks to semisweet chocolate and a splash of smooth bourbon, creating a deep, complex flavor. Its dense, fudgy texture is beautifully complemented by a glossy chocolate glaze made from cream and melted chocolate. With just 20 minutes of prep time and a simple water bath method to melt ingredients, this recipe delivers maximum sophistication with minimal effort. Perfect for elegant dinner parties or as a luxurious treat, this cake is best served with a dusting of cocoa powder and a dollop of whipped cream on the side.
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Recipe Information
Ingredients
- 170 g unsalted butter
- 225 g semisweet chocolate, chopped
- 300 g granulated sugar
- 5 large eggs, room temperature
- 60 ml bourbon
- 10 g all-purpose flour (optional for dusting)
- 10 g unsweetened cocoa powder (for dusting)
- 120 ml heavy cream
- 115 g semisweet chocolate, finely chopped (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch cake pan. Line the bottom of the pan with parchment paper for easy removal.
In a large heatproof bowl set over a pot of simmering water, melt the butter and 225g of chopped semisweet chocolate. Stir occasionally until smooth. Remove from heat and let cool slightly.
Stir the granulated sugar into the melted chocolate mixture until well incorporated.
Lightly beat the eggs in a separate bowl, then slowly add them to the chocolate mixture, whisking constantly to avoid curdling. Mix until fully combined.
Add the bourbon to the mixture and stir until smooth.
If desired, dust the greased cake pan with flour or cocoa powder to prevent sticking. Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is slightly jiggly. A toothpick inserted into the center should come out with moist crumbs.
Let the cake cool in the pan for at least 15 minutes, then carefully invert it onto a serving platter and remove the parchment paper.
To make the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the 115g of finely chopped semisweet chocolate. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
Pour the glaze over the cooled cake, allowing it to drip down the sides. Use a spatula to spread it evenly, if necessary.
Let the glaze set for at least 30 minutes before slicing and serving. Dust with additional cocoa powder if desired. Enjoy!
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 59.2 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
