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Boca Negra with White Chocolate Frangelico Cream #TuesdayswithDorie

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Our second Tuesdays with Dorie recipe this month was very apropos for Valentine’s Day…an extremely rich, creamy sensation called Boca Negra…which translates to black mouth. And even better than just a magnificent chocolate wonder was the topping of white chocolate cream. As with all our TwD recipes, we have a host blogger, Cathy, of A Frederick Food Garden, who has the recipe on her site. Pop over to see her cake and check out the recipe for this amazing Boca Negra with White Chocolate Frangelico Cream here.

This was far from my prettiest chocolate cake…even an extra 5 minutes in the oven (when the recipe states to bake for exactly 30 minutes) was not enough to set this mousse-like dessert. So mine was less than photogenic, but extremely rich and delicious…and perfectly fine for my Valentine, a self proclaimed chocoholic. Thank goodness a cascade of raspberries and white chocolate cream did wonders for camouflaging the cracks and ooze. The cake called for bourbon in both the cake and cream…but I used my favorite hazelnut liqueur, Frangelico…but cut the amount of booze in half for the topping.  There was also the flipping of the cake out of the 9 inch cake pan to remove the parchment….hmmmm. I thought I could skip this step by making mine in a springform pan. But here’s where the softness of my cake caused more trouble. Even after chilling, the middle was too soft…and caused me great grief trying to remove it, sans parchment,  from the pan to the serving plate. Sooooo….next time, I will follow the instructions AND make sure I bake till there’s an obvious crust on top despite the baking instructions. Bill thought it was sensational….so I think it was a success after all.

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58 comments on “Boca Negra with White Chocolate Frangelico Cream #TuesdayswithDorie”

  1. I sympathize with all your issues and have been there too. So frustrating! But it looks pretty good to me so you did a neat save and I have no doubt it was still delicious.

  2. I had to bake mine longer also, but looks like you did a great job camouflaging the cracks with the yummy white chocolate cream. Great photos!

  3. Well it sounds sensational and the berries make for a lovely presentation.

  4. Chocolate.. You know decorating it with raspberries you made it look even more tempting!

  5. It looks good to me, especially with the raspberries! The unmolding was definitely tricky, but it is good to know that a springform was not any better because I did wonder. Thanks!

  6. Great use of raspberries and frangelico cream! I think your boca looks really good. This cake worked well for us, it wasn’t the most photogenic cake by itself but was easy to ‘glam’ up.

  7. That cake looks rich and delicious, chocolate perfection!

  8. What a fantastic treat!! Thanks for being a part of the YBR. 🙂

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