The Social Boca Negra (Chocolate Cake) with White Chocolate Cream

White chocolate cream (see recipe)
1/4 cup Chambord (black raspberry liqueur)
1/4 cup strawberry liqueur
1 1/3 cups sugar (divided)
12 ounces chopped semi-sweet chocolate
1 cup (2 sticks) butter, diced, left out until room temperature
5 eggs, room temperature
1 1/2 tablespoons flour

One to two days before making cake, make white chocolate cream.

To make cake: Preheat oven to 350 degrees.

Bring Chambord, strawberry liquor and 1 cup of the sugar to a boil, stirring constantly. After liquid boils, add chocolate. Keep stirring until chocolate is melted. Slowly whisk in butter.

In bowl, mix eggs with remaining 1/3 cup sugar and slowly add to mixture. Add flour and mix well.

Butter bottom of a 9-inch round cake pan. Line bottom of buttered pan with parchment, then add batter to pan. Batter will come to top of pan. Set cake in a larger pan, and add water to the larger pan to a depth of 1 inch to create a water bath.

Bake 50 minutes or until crust forms on the top and cake appears done. Cake will rise just slightly.

When done, remove cake from water bath and set on a wire rack to cool. Let sit about 20 minutes or until cake is almost cool. While cake is still a little warm, unmold. If cake cools completely it will be difficult to remove from pan.

Set on a serving plate and decorate top with dollops of white chocolate cream. Makes about 8 servings.

White chocolate cream
1/2 cup whipping cream
6 ounces shaved white chocolate
2 1/2 tablespoons good-quality bourbon

In saucepan, bring cream to a boil. Pour over white chocolate in a bowl and whisk until all the chocolate is melted. Add bourbon and whisk in. Place in a covered container and refrigerate 1 to 2 days to firm up. Consistency of this frosting should be thick but still spreadable.