Top Desserts: Featuring Boca Negra From Alaska

Chocolate, chocolate, chocolate…we all crave chocolate! This weeks top dessert is the Boca Negra Cake made famous by Two Sisters Bakery in Homer, Alaska. 

The Boca Negra Cake has been dubbed a flourless cake. However, with 1 1/2 tablespoons of flour in the recipe, I’m not sure how that makes it flourless. I’m sure to make it gluten fee, you could add a gluten free flour mix or maybe almond flour. The cake typically served warm or room temperature with a dusting of powdered sugar or other fruit toppings/sauce. It seems once this cake has been chilled, the texture becomes more fudgelike – do you see a problem!? Now, you can have your cake and fudge too…hmmm

Boca Negra translated from Spanish is “black mouth”. Steal my cake, you will have a black eye instead. I ain’t about that kind of mischief. DO NOT STEAL MY CAKE!

This super intense cake uses 12 ounces of bittersweet chocolate – for the love of the chocolate god’s – use GOOD chocolate! You will taste every ounce of the chocolate your use, every impurity, every penny saved, and every skimp…use GOOD chocolate. 

We’ve looked up several recipes for the Boca Negra, there a lots of variations! Of course this is another classic dessert that involves the delicious flavor depths of various alcohols. We chose to use a nice bourbon in ours. Two Sisters Bakery uses a red wine in theirs. The options are really limitless, what flavors are you using to compliment your cake???

This cake cooks up very similarly to a cheesecake, meaning it needs to cook in a water bath. Easy to accomplish, boil enough water to fill a large cake pan or roasting pan, the water needs to come up about an inch on the pan your Boca Negra is in. 

Top Desserts: Featuring Boca Negra From Alaska

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