Boca Negra Bourbon Chocolate Cake Recipe

How to Make Boca Negra Bourbon Chocolate Cake

1. **Make the White Chocolate Cream:** Heat 1 cup heavy cream in a saucepan over medium heat until small bubbles form around the edges.
2. Meanwhile, place 8 ounces of finely chopped white chocolate in a food processor or blender.
3. Pour the hot cream over the chocolate.
4. Process until completely smooth and creamy.
5. Add 2 tablespoons bourbon (or to taste).
6. Pour into an airtight container and refrigerate for at least 8 hours.
7. **Prepare the Cake:** Preheat oven to 350°F (175°C).
8. Lightly butter a 9-inch round cake pan and line the bottom with buttered parchment paper.
9. Place the cake pan in a shallow roasting pan.
10. **Make the Bourbon Chocolate Base:** In a small saucepan over medium-high heat, combine ½ cup granulated sugar and 2 tablespoons bourbon. Bring to a full boil, stirring constantly, until a syrup forms (about 2 minutes).
11. In a food processor, combine 12 ounces of finely chopped bittersweet chocolate.
12. Pour the hot bourbon syrup into the food processor.
13. Process until completely blended (about 12 seconds).
14. Add 6 tablespoons (3 ounces) of unsalted butter, cut into pieces, while the processor is running.
15. Add 3 large eggs, one at a time, processing until just combined after each addition.
16. Add 1 tablespoon all-purpose flour (or cocoa powder for an even more intense chocolate flavor).
17. Process until smooth (about 15 seconds).
18. **Bake the Cake:** Pour the batter into the prepared cake pan.
19. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan (this creates a bain-marie).
20. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
21. Remove the cake pan from the water bath and wipe it dry.
22. Cover the top of the cake with plastic wrap.
23. Invert the cake onto a flat plate, peel off the parchment paper.
24. Quickly but gently invert again onto a serving platter. Remove the plastic wrap.
25. Serve warm or at room temperature with the chilled white chocolate cream.