The black cake is a delicious sweet typical of Venezuela, which is usually made at Christmas with exquisite nuts and cocoa. Find out how to do it with this recipe.
Christmas has become a time to try the most varied sweets. It is worth mentioning that there is a wide range of possibilities that are somewhat different from the traditional roscones, mantecados and marzipan that are eaten so much in Spain.
Moreover, there are many people who have the need to change their culinary tastes a little every time December 25 begins to appear on the horizon. Do you feel identified with this premise? In this sense, Venezuelan gastronomy offers us this black cake with which you are going to lick your fingers, which is made with delicious cocoa.
It consists of a sweet made with macerated nuts mixed with cocoa in a recipe that was introduced in Venezuela for the first time back on 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 heart of Patagonia.
From that moment on, the settlers of that time had the need to eat a simple food to prepare and that could be preserved for a long time. Since then, the recipe for this Christmas sweet has been 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.
Venezuelan black cake recipe for this Christmas
Once you know this, have you had an overwhelming desire to try this Venezuelan black cake? Well, given this, we can only tell you that you can prepare them with your own hands if you first write down 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 pastry flour
- 100ml whole milk
- 500 grams of dry fruits macerated to our liking
- 6 eggs
- 1 sachet of yeast
- 1 tablespoon vanilla essence
- 4 tablespoons cocoa powder
- Ground cinnamon
- Salt
Steps to prepare the Venezuelan black cake:
- In a bowl, beat the butter with the sugar until you get a white and creamy mixture. After this, add a tablespoon of cinnamon, vanilla essence and a little salt. Add two egg yolks and then beat everything again with the help of a whisk.
- While we continue beating, we add half of the flour, then the milk and finally the rest of the flour that we will beat again together with the yeast envelope. Next, we add the four tablespoons of cocoa powder.
- Take a strainer, add the macerated nuts and sprinkle a little flour on them, moving everything vigorously. Once this is done, we pour all the nuts into the mixture that we have achieved in the second point. We take a wooden spoon and stir everything carefully, emphasizing that the fruits are well impregnated with cocoa.
- In another bowl, whip the whites of two eggs to stiff peaks. We add them to the previous mixture and again we remove them little by little for a couple of minutes. We add this mixture to some circular molds that we will have previously buttered. Finally, we put them in the oven for 45 minutes at a temperature of 200 degrees. And finger licking!
