Venezuelan black cake recipe: with nuts and cocoa

The Christmas It has become a time for try the most varied sweets. It is worth mentioning that there is a wide range of possibilities that move a little away from the traditional roscones, mantecados and marzipan how much are taken in Spain.

Moreover, there are many people who have the need to change their culinary tastes a little each time that December 25 begins to appear on the horizon. Do you feel identified with this premise? In this sense, the Venezuelan cuisine proposes this black cake with which you are going to suck your fingers, which is made with delicious cocoa.

It consists of a sweet made with macerated dried fruits mixed with cocoa in a recipe that was introduced in Venezuela for the first time back in July 28, 1865 thanks to a ship of Welsh origin that arrived with 153 men and women to the colony of Chubut, a small town located in the middle of Patagonia.

From that moment, the colonists of that time had the need to take a simple food to prepare and that could be kept for a long time. Since then, the recipe for this Christmas candy was passed down from generation to generation thanks to the Jones family, until its consumption became popular in Venezuela at the beginning of the last century.

Recipe of the Venezuelan black cake for this Christmas

Once this is known, have you been an imperious desire to try this Venezuelan black cake? Well before this, we can only say that you can prepare them with your own hands if you first point out the following ingredients and then do the following:

Ingredients needed for the Venezuelan black cake:

  • 300 grams of brown sugar
  • 250 grams of butter
  • 250 grams of confectioner's flour
  • 100 ml whole milk
  • 500 grams of dried fruits macerated to our liking
  • 6 eggs
  • 1 envelope of yeast
  • 1 tablespoon of vanilla essence
  • 4 tablespoons of cocoa powder
  • Ground cinnamon
  • Salt

Steps to prepare the Venezuelan black cake:

  1. In a bowl beat the butter with the sugar until you get a creamy white mixture. After this, add a tablespoon of cinnamon, the essence of vanilla and a little salt. We add two egg yolks to then beat everything again with the help of rods.
  2. While we continue beating, add half of the flour, then the milk and finally the rest of the flour that we will beat next to the envelope of yeast. Next, add the four tablespoons of cocoa powder.
  3. We take a sieve, we toss the macerated nuts and sprinkle a little flour, moving everything energetically. Once this is done, pour all the nuts in the mixture that we have obtained in the second point. We take a wooden spoon and remove everything with great care, emphasizing that the fruits are well impregnated with cocoa.
  4. In another bowl we mount the whites of two eggs to the point of snow. We add them to the previous mixture and again we remove them little by little during a couple of minutes. We add this mixture to some circular molds that we have previously smeared with butter. Finally, we put them in the oven for 45 minutes at a temperature of 200 degrees. And to suck your fingers!
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