Torta Negra Colombiana (Colombian Black Cake)
Torta Negra Colombiana or Colombian Black cake is a rich, moist, spiced cake made with nuts, dried fruit, and spices. Spiked with rum and wine. This cake is also known as Wine Cake and is packed with flavor, usually served on special occasions, and devoured quickly! It's also the perfect make-ahead cake for the Holidays!
Ingredients
For Preparing The Pan
- 1 tbsp (15 g) unsalted butter (for greasing the pan)
- 2-3 tbsp (15-20 g) unsweetened cocoa powder (for flouring the pan)
For The Fruit And Nuts Mix
- 1 cup (250 g) figs in syrup ("brevas en almíbar" in Spanish, you can get them here on Amazon)
- 1 cup (240 g) dried prunes (pitted)
- 1 cup (200 g) raisins (soaked in boiling water for 1 minute and drained)
- 1/2 cup (75 g) peeled almonds
- 1/2 cup (55 g) walnuts
- 2/3 cup (150 g) chopped candied fruit (pre-mixed or make your own mix using different candied fruits of choice such as orange, mango, cherries, pineapple, papaya, lemon, etc)
For The Cake Batter
- 2 cups (250 g) all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup (225 g) unsalted butter (room temperature)
- 1 and 1/2 cups (300 g) white granulated sugar
- 2 teaspoon vanilla extract
- 1-2 drops orange extract (or 1-2 teaspoon orange peel if using organic oranges)
- 4 whole eggs (room temperature)
- 3 tbsp (60 g) quemado de panela or burnt panela (you can get it here, this is what makes the cake black)
For Spiking The Cake (Overnight Process)
- 1/4 cup (60 ml) aged rum
- 1 cup (250 ml) ruby Porto
For Decorating (Optional)
- 1 cup (130 g) powdered sugar
- 1/4 teaspoon vanilla extract
- 1-3 teaspoon milk
- Extra candied fruit, nuts, a mix of both, or sprinkles
Makes: 10inch round
Instructions
- Grease and flour the cake pan using butter and cocoa powder. Start by evenly spreading the butter on the inside of your cake pan, then add the cocoa powder and toss making sure the cocoa powder creates an even layer coating the entire pan. Preheat the oven to 350 F (180 C).
- Make the fruit and nuts mix. Start off by chopping the figs and prunes using a knife. In a food processor or blender, add in the raisins, almonds, and walnuts, and pulse until you get a paste with tiny pieces of nuts in it. Finally, add the chopped figs, prunes, processed raisins, nuts, and chopped candied fruit to a medium bowl and mix until well combined.
- Make the cake batter. In a medium bowl, combine the flour, baking powder, cinnamon, cloves, and salt, and set aside. In a large bowl, add the butter and sugar and beat on high until fluffy and lighter in color (about 3-4 minutes). Add in 3 eggs one at a time, beating until just combined between each addition. Add in the vanilla extract, orange extract and beat until combined. Add in half of the dry ingredients beating on low until just combined, then beat in the remaining eggs followed by the remaining dry ingredients. Beat on low until just combined. Finally, beat in the quemado de panela (the cake batter will turn black at this point).
- Add in the fruit and nuts mix. Use your hands to fold in your prepared fruit and nuts mix. It may sound inconvenient to do this by hand but the mix is so thick that it won't mix in evenly if you use a spatula or spoon. A mixer isn't recommended for this step. You may use food grade gloves, if desired.
- Bake. Pour the cake batter into your prepared cake and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven, allow to cool down (about 10 minutes), then invert the cake over a layer of plastic wrap (you will need the plastic wrap to spike and wrap the cake).
- Spike and wrap. In a medium bowl, combine together the wine and rum, then evenly pour the mixture over your cake. Tightly wrap your cake using multiple layers of plastic wrap and a layer of aluminum foil. Allow to rest at room temperature overnight or for up to a day or two. Do not place the cake in the refrigerator or it will dry up, the cake is safe at room temperature.
- Decorate. This is optional. In a small bowl, combine the powdered sugar, vanilla extract, and milk until smooth. The icing should be pourable but thick enough to create an opaque white layer of icing. Pour over the cake, allowing it to pour down the sides of the cake. Top with extra candied fruit, nuts, or a mix of both. You can also use sprinkles, if desired. Enjoy!
Notes
Make-Ahead Instructions: you can let the cake soak up to 2 days ahead of time. The minimum would be overnight so this cake has to be made ahead of time in any case. Do not place your cake in the refrigerator when it's soaking or it will dry up. The cake is safe at room temperature when tightly wrapped in multiple layers of plastic wrap and foil. Decorate right before serving to keep the icing from absorbing into cake.
Storing Instructions: Store any leftover cake covered at room temperature for up to 3-4 days. Your cake should stay moist and be safe because of the alcohol. You may refrigerate the leftovers but they will dry up so I don't recommend it.
Nutrition
Calories: 613kcalCarbohydrates: 82gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 42mgSodium: 105mgPotassium: 307mgFiber: 4gSugar: 37gVitamin A: 602IUVitamin C: 1mgCalcium: 100mgIron: 2mg
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