This post is also available in Spanish
Since starting this blog, I’ve had at least fifty people email me asking how to make Torta Negra Colombiana.
Growing up in Colombia, it wasn’t a birthday party, wedding, anniversary or any other special event without Torta Negra. Considering all the queries for Torta Negra, I figured it was time to post a recipe for this wonderful Colombian cake!
This is my mom’s and aunt’s recipe, substituting dulce quemado for the bakers caramel and omiting the papaya calada (candied papaya). But other than those slight modifications, this is the same cake I’ve eaten all my life. There are many variations of this Colombian cake throughout the country, every person and family having their own recipe, using different combinations of fruits and nuts in the cake.
My mom likes to decorated her Torta Negra with buttercream frosting, but you can use the frosting of your choice.
Buen provecho!
Ingredients:
(Makes two 8-inch round cakes)
2 cups of pitted prunes
2 cups raisins
1 cup port wine
1/2 cup dark rum
2 cups brevas caladas (candied figs)
1 pound butter
1 pound sugar
12 large eggs, at room temperature
1 pound all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon vanilla extract
3 tablespoons of bakers caramel or dulce quemado, or molasses
Directions
- One to two weeks before you make the cake, place the prunes, raisins,1/4 cup of rum and 1/2 cup of wine in a non reactive container.
- When you are ready to make the cakes, preheat the oven to 350 degrees F.
- Butter and flour two 8 inches round cake pans and set aside.
- Place the raisins, prunes and brevas in the food processor and process for about 60 seconds. Transfer the fruit mixture to a bowl and set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, cloves and nutmeg and set aside.
- Using an electric mixer, cream together the butter and sugar. Scrape down the sides of the bowl, add the vanilla extract, and add the eggs, a couple at a time. Add the flour mixture and mix on the lower speed for about one minute. Add bakers caramel and mix for one more minute. Stir in the fruit using your hands until well combined.
- Divide the batter evenly between the two pans and bake until cakes are done on top or a tester inserted into the center comes out clean, about 1 hour and 40 minutes. Remove from oven and let them cool for about 5 to 10 minutes.
- Unmold the cakes and brush with the remaining rum and wine. Wrap cakes with plastic wrap, and then with aluminum foil. Let the cakes stand at room temperature for at least 3 days before serving or up to three weeks in the fridge before frosting.
Related Posts
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
lisaiscooking says
This cake looks rich and delicious! Love the pieces of fruit throughout.
Sandi Montealegre White says
Erica, I have been waiting for this for a long time I already have the dulce quemao. It brings back memories!! 1000 Gracias!
daniela says
may I ask you where did you buy it??? thanks
Erica Dinho says
Hi Daniela,
What are you talking about?
Diana says
where did you get the dulce quemado Miss Sandi
Cb says
You can make it. Take 1 cake of panella cook in a pan until it’s dark caramel color. Take off the stove, place hot pot in sink. Pour in 1 cup of very strong coffee and 1 cup of port wine. (Do it slowly it will bubble like crazy. That’s why it’s in the sink) return it to the flame and cook off the liquid. It should be thicker but not to thick and almost black. If it’s too thick the quemado will harden in strips as you pour it into the batter. You can also but it in good spanish food stores.
Anonymous says
En supermercados latinos lo venden
Martha says
You can buy en Amazon
Carrie says
Do you happen to have a link? I have looked in amazon and cannot find it
Joanne says
Now that is one richly flavorful cake!!
Rosie says
I grew up loving this delicious black cake and I have struggled for a long time trying to find the recipe. Thank you so much for making this dream a reality. Thank you, thank youuuuu!!
Claudia says
I live in America. My sons in-laws are from Columbia. I want to make something for Easter dessert. Would you recommend this or anything else?.
Adriana says
This. Ake would be lovely, but you need to make it ASAP as there is a 3 day “seasoning” time period. Also, if you need to order the dark caramel or figs in syrup via Amazon you won’t have time.
Classic Colombian desserts you could consider is Arroz con Leche (Rice Pudding) or Flan Caramel Custard.
Angie@Angie's Recipes says
The black torta looks so beautiful!
Norma-Platanos, Mangoes & Me! says
Mu girfriend just brought me a few pieces…I have to ask her if its your recipe as I gave her your blog to follow….lol..by the way it was delicioso!
grace says
what a wonderful crumb, and there are some surprising ingredients too! nice share, erica. 🙂
Maria says
Hola! Se ve deliciosa! Un pregunta, unas regular molasses o black strap molasses?
Gracias!
Viviana says
Thank You, Thank You!!! for posting this!! I’m Colombian but was born and raised here. I had this cake once as a child and my mother didn’t know how to make it. I’ve searched for this recipe for years. I found one recipe but it seemed complicated .I will definitely try this for the holidays!!
Sharon. says
Hi Erica,This looks heavenly!
Heidi says
Hi Erica,
thank you for your wonderful blog.
Since I live in Europe and I know the flour is different in many countries, i have a little question. Does your all purpose flour have baking powder added, as it does in many countries?
Diana says
I never cooked Colombian food when I was home, I did Italian, greek and all kinds of other different countries and now that I am in the US I miss the arepa de chocolo and the frijoles and all of these yummy traditional Colombian goodies, I love this website and my family enjoy the Colombian flavors, I never learned how to make tamales nor this cake nor many of the delicious traditional Colombian dishes and I have been feeding my family Colombian food for the last 3 months since I found the website, such a wonderful job keep it up
Ximena says
I am baking it now! 🙂 thanks Erica.!
Xenia says
I didn’t realize the aging time required, it’s Sunday and I wanted to make the cake for next sat, what can I shorten the rum soak time or the minimum three day aging time?
Erica Dinho says
Yes.
emilia says
Oh, my! Por Dios, this is incredible! I’ve got to try it. Need to get the girls together for some tea to taste this wonder. Thank you so much for sharing.
Majita says
Erica: puedo reemplazar el port wine por cualquier otro vino rojo? Es para usar si es posible el mismo que consumo a diario. Gracias.
Majita says
Can I use any regular red wine here? Like a merlot or cabernet? I am trying to use the ones I already have at home, what I usually drink.
Erica Dinho says
Red Sweet Wine.
Diana says
Hi, is the dulce quemado the same as the “burnt sugar colour” listed above?
there is a hispanic store by my home, but I do not think they would call it “dulce quemado”. I live in California and Hispanics in this region may call it something different. Any suggestions? Thanks.
Erica Dinho says
Dulce quemado is made with panela or piloncillo. I used “burnt sugar”, I don’t know if the brand you found made the same sugar I used, but you can try it!
Sofia says
Why do I have to let it stand three days before serving? Can I make it the 24th (christmas) in the morning and have it stand until dinner at night? Thank you!
Kevin says
I’m having trouble finding candied figs, can I use candied dates instead?
Erica Dinho says
It’s going to taste different.
Andrea says
Hola que es un recipiente no reactivo ?
Elaine says
I have a question. I need to make this cake for an event on Friday. Today is Tuesday, so I have to start. I had no idea that I needed to soak the fruit for 2 WEEKS. Yikes. So I am considering what is best. To make the cake on Wednesday, thereby only giving it two days to sit. Or make it with the fruit having only set a few hours? I did cut it up, and slightly heated the alcohols to help it absorb more of the flavors. I am just wondering which step is most important.
Liz says
I think it’s probably fine that the flavors aren’t super… Ya know… What’s the word… Well, you know. But if your ever want to to make this cake again, I suggest that you plan ahead.
LizzyLovesToBake says
I’m planning on making this for others kids and I, and there’s TWO different types of alcoholic drinks I here, and I have no idea where the heck I’m supposed to find rum. Is there any non-alcoholic alternitives? Like coffee, maybe?
LizzyLovesToBake says
I can’t wait to try different Colombian recipes. 😛
Liz says
Is it possible to substitute the alchohols with a different liquid? And instead of candied prunes, can I use chocolate chunks? I know, I know. It will taste WAY different, and it won’t exactly be traditional, but there’s never anything wrong with changing a little bit of a recipe, right?
Jill says
Can you suggest a substitute for the candied figs?
VP says
Is this safe for kids to eat, due to alcohol? I wanted to make this but was unsure if the kids could eat it because fruits were soaked in RUM and Wine. Do u really taste the alcohol in the cake?
nestor says
does anybody know where you can buy the cake already made and frostednnestor
nestor says
does anybody know where you can buy the cake already made and frosted,,,
BillyBobSuccatron says
YOur looking delicious lisa
\
Elaine says
hi Erica
I just soaked the prunes and raisins for this recipe. When ready to make, do I put in the liquid when processing the fruits or will it be absorbed by then?
Looking forward to tasting this cake!
Thanks
Elaine
Erica Dinho says
Don’t add the liquid.
Laura McCloskey says
This is similar to “English Figgy Pudding.”
The terms “reactive” and “nonreactive” are referring to the type of metal from which your pot or bowl is made. Aluminum, cast iron, and copper are all “reactive.” Stainless steel, ceramic, glass and metal cookware with enamel coating are all “nonreactive.”
Carmenza says
Thank you very much for the physics explanation. I was wondering the same thing.
Adriana says
Do you stack the layers or serve it single height?
Erica Dinho says
You can do it both ways.
Adriana Gutierrez says
I made this cake and cut the first piece today for lunch that I left for our overwhelmed rural mail carrier. He sent me a text thanking me for the chili. He said “The chili was great, but I sure would like another piece of that cake!”
Anonymous says
Lol! Probably, he is loving the cheer
Michelle Leon says
Cannot wait to make this! Every time I use one of your recipes, I strike it big. Hope I don’t jinx it for the holidays!!!
John says
I made this cake but the dough came up too dense. How can I make it fluffier
Jen says
Hi,
I’m looking forward to making this fun this moment Birthday in two weeks. Can I use “Dulce de brevas” or “Figs in Heavy syrup” for the Candied Figs? Of course not adding any of the syrup in the jar. Thank you soo much!!
Adriana Gutierrez says
I used drained figs in syrup and it turned out great!
Jen says
Great!! Those are far more accessible for me!
Karen says
What did you frost the cake with?
Erica Dinho says
Use your favorite frosting.
Drea says
Hello there!!!
I’m about to start the recipe but Zi wan to know where I leave the rainsins and prunes to get drunk… lol … temperature room or in fridge?
JRB says
Hello, I have made this cake once before for my husband and made it in the 2 regular 8 inch pans. He loved it but said as a child in Colombia he had it as one large thick cake. Does anyone know how I would adjust cooking times to achieve this ? Thanks
Julia says
I am not Colombian but my husband is, and he requested this cake for his birthday (he hasn’t had it since moving to the US years ago). I read the recipe and thought…a pound of butter? A pound of flour? Is this really going to fit into two 8 inch cake pans? I don’t know what cake pans everybody else is using, but I have standard depth (for the US) pans. It ended up in the two 8 in cake pans PLUS 9 inch cake pan. Also I only cooked it for ~50 minutes.
Also, I used molasses and it didn’t turn out very dark. Perhaps it would be darker with dulce quemado? I can make from panela next time, but forgot to buy some. I also substituted regular figs for candied figs, as I couldn’t find any.
The cake is quite dense, so I did not serve as a layer cake, but rather one layer at a time. I used a light layer of cream cheese frosting on the top only.
For others wondering on time – I soaked the fruit for 4 days (at room temp for whoever was asking) rather than the longer time period, and we tried the first piece one day after baking. I’ll find out in a few days when we try the next layer if it really worth leaving it an extra few days. As it was, it was delicious, and my husband thought it tasted the same as when he was a kid.
We will definitely be making again, though next time if it just the two of us I’ll cut the recipe in half.
Liza Weissler says
Hi, I actually did cut this recipe in half and made it in an 8″ pan (it all fit). There’s a recipe for candied figs on this site, I tried those. I baked it about 90-95 minutes. I left it wrapped at room temperature for three days and then in the refrigerator thereafter. It seemed to get better as time went on. 🙂 I’ve found other recipes online for this as well and it’s interesting the little bit of variation (e.g., coffee, nuts, change the fruit, etc.).
Julia says
Thanks for the comment! I agree it got better as it aged.
Liza Weissler says
I have another recipe that is very similar that says to make a pastillaje to cover/decorate. Although I’m a little concerned about the pastillaje because it has raw egg in it. I’ve also seen other recipes for pastillaje or a fondant … curious if you’ve done either of these or if you prefer it “plain” (which admittedly is awesome). I can see using the pastillaje if you’re making a wedding cake or for another special occasion.
Adriana Gutierrez says
I made torta negra for a friend’s day after wedding brunch – bought lace molds online and made thin fondant-like lace bands to put around the tiers. It was beautiful and not cloying like regular fondant.