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Oaxacan Chocolate and Boca Negra Cake

A unique twist on the decadent dessert, featuring Oasacan chocolate, Kahlua and coffee, garnished with a rich Vanilla Mascarpone Cream.
OacacanChocolateandCoffeeBeanCake.jpg

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Yield:

1 9inch (23-cm cake)

Total Time:

10 Hours

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 2 cups (350 g) Oaxacan chocolate 71%
  • 1 cup (225 g) butter, softened
  • 5 large eggs
  • ¾ cup (80 g) granulated sugar
  • ¼ cup (60 ml) Kahlua
  • ¼ cup (60 ml) coffee
  • 2 Tablespoons all-purpose flour
  • Mascarpone Cream see recipe

Directions

  1. Preheat oven to 150°C (300°F). Line a spring form pan with parchment paper.
  2. Melt chocolate and butter together in a double boiler.
  3. Place eggs and sugar into the Vitamix container in the order listed and secure the lid.
  4. Select Variable 1.
  5. Switch machine to start and slowly increase speed to Variable 10, then to High.
  6. Blend for 30 seconds and stop the machine.
  7. Remove the lid and add melted chocolate mixture, Kahlua, coffee, and flour to the Vitamix container in the order listed and secure the lid.      
  8. Select Variable 1.
  9. Switch machine to start and slowly increase speed to Variable 10, then to High.
  10. Blend for 30 seconds, or until incorporated.
  11. Pour mixture into the prepared pan.
  12. Bake over a water bath for 40 minutes.  
  13. Remove cake from the oven and let cool slightly. Freeze overnight. Garnish with Vanilla Mascarpone Cream (see recipe).                                 
  14. Stir all ingredients together and use to top Oaxacan Chocolate and Boca Negra Cake.