**Boca Negra Chocolate Chipotle Cakes: A Unique Treat for Chocolate Lovers**
Indulge in a taste sensation like no other with our exquisite Boca Negra chocolate chipotle cakes. These moist and decadent cakes are a culinary masterpiece, expertly crafted with a blend of rich chocolate and a hint of smoky chipotle peppers. Each bite offers a harmonious balance of flavors, creating an unforgettable taste experience. Our collection of recipes provides you with a variety of options to satisfy your sweet cravings. Whether you prefer a classic chocolate cake with a touch of spice or a gluten-free and vegan alternative, we have something for everyone. Embark on a culinary journey as you explore our handpicked recipes, each promising a unique twist on the beloved chocolate chipotle cake. Get ready to tantalize your taste buds with a symphony of flavors that will leave you craving more.
CHIPOTLE DARK CHOCOLATE CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
- In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated. Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
- Fill the cupcake liners three-quarters-full with batter. Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
- For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy. Put into a pastry bag and cut 1/2-inch off the tip.
- To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.
SWEET TOMATILLO SAUCE
Categories Sauce Quick & Easy Vegan Tomatillo Gourmet
Number Of Ingredients 6
Steps:
- Makes about 1 cup. Scrape seeds from vanilla bean into a 1 1/2- to 2-quart heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes.
- Discard cinnamon stick and vanilla pod, then purée tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold.
- *Available at Latino markets and some supermarkets.
DOUBLE CHOCOLATE CHIPOTLE CHILI CAKE
We know you're wondering... and the answer is, YES! You can definitely taste the chipotle flavor in this cake, but it's simply delightful! We topped our cake with whipped topping and the whole Kitchen Crew fell in love. Go on, spice up dessert!
Provided by Barbara Eaton
Categories Chocolate
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease either a 9 x 13 oblong pan, or three - 8x1 1/2 inch. round pans. (I use Pam type butter flavored spray or Baker's Joy when making cakes).
- 3. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, Chipotle chili powder and salt. Set aside.
- 4. In large mixing bowl beat butter for 30 seconds on medium to high. Gradually add sugar 1/4 cup at a time beating after each addition. Scrape down sides of bowl and beat on medium an additional 2 minutes.
- 5. Add the eggs, one at a time, to the butter mixture, beating after each addition. Beat in the vanilla.
- 6. Alternatly add the flour mixture and milk to the butter mixture, beating on low after each addition until just combined.
- 7. Beat on medium to high for 20 seconds. Stir in grated chocolate.
- 8. Divide the batter between the prepared pans (or place in pan if using oblong). This batter will be quite thick.
- 9. Bake 40 to 45 minutes or until toothpick in center comes out clean.
- 10. Cool in the pan(s) for 10 minutes on wire rack.
- 11. Remove from pan(s) and finish cooling on wire rack.
- 12. Frost with Especially Dark Chocolate Frosting (recipe on site), or your favoite frosting. If, desired top with a dollap of whipped cream and some shaved chocolate.
BOCA NEGRA (BOURBON CHOCOLATE CAKE)
Lora Brody gave the cake this name (black mouth) because it describes what happens when you eat it. A chocolate lover's dream, this very rich, dense, nearly flourless cake is finished with a really luscious white chocolate cream.
Provided by Chef Kate
Categories Dessert
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
- Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
- Heat oven to 350 degrees.
- Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
- For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
- Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
- Add the butter, in pieces, with the machine running.
- Add the eggs, one at a time.
- Add the flour. Process until smooth, about 15 seconds.
- Transfer the batter into the prepared pan.
- Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
- Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
- Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
- Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.
Nutrition Facts : Calories 517.9, Fat 33.9, SaturatedFat 20.4, Cholesterol 159.9, Sodium 64.4, Carbohydrate 40.5, Sugar 39.1, Protein 5
Tips:
- Use high-quality chocolate. The chocolate chips are one of the main ingredients in these cakes, so it's important to use a good quality chocolate that you enjoy the taste of. Look for a chocolate with a high percentage of cocoa solids (70% or higher) for a richer flavor.
- Don't overmix the batter. Overmixing the batter will make the cakes tough. Mix just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough before baking helps the cakes to hold their shape and prevents them from spreading too much. If you're short on time, you can skip this step, but the cakes will be less uniform in shape and size.
- Bake the cakes until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the cakes dry and crumbly.
- Let the cakes cool completely before frosting. This will help the frosting to set properly and prevent it from melting.
Conclusion:
These Boca Negra Chocolate Chipotle Cakes are a delicious and unique treat that are perfect for any occasion. The combination of chocolate and chipotle is unexpected but works perfectly together. The cakes are moist and fluffy, with a slightly spicy kick from the chipotle. The frosting is rich and creamy, and it complements the cakes perfectly. If you're looking for a new and exciting dessert recipe, these cakes are definitely worth trying.
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