Torta Negra Colombiana is a rich and flavorful cake that brings a taste of Colombia’s festive traditions right to our table. Known for its deep, dark color and moist texture, this cake is packed with dried fruits, spices, and sometimes a splash of rum, making it a perfect treat for celebrations or cozy gatherings.
We love how this dessert combines bold flavors with a comforting sweetness that keeps us coming back for more. Whether you’re new to Colombian cuisine or looking to expand your baking repertoire, this recipe offers an authentic experience that’s both easy to follow and incredibly rewarding. Let’s dive into making this classic cake that’s sure to impress family and friends alike.
Ingredients
To create an authentic Torta Negra Colombiana, we carefully select a blend of ingredients that bring out its signature deep color and complex flavor. Below, we break down what you’ll need into clear categories for easy prep and organization.
Dry Ingredients
These dry components form the sturdy base and provide the rich texture and sweetness typical of the cake.
- 2 ½ cups all-purpose flour, sifted
- 1 cup brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 cup finely chopped walnuts or pecans
- 1 ½ cups mixed dried fruits (prunes, raisins, currants, chopped dates)
Wet Ingredients
These wet ingredients bind the cake and infuse moisture and depth.
- 1 cup unsweetened molasses
- ¾ cup unsalted butter, melted and cooled
- 3 large eggs
- ½ cup strong brewed coffee, cooled
- ¼ cup dark rum or panela syrup (optional, enhances flavor and moistness)
Special Add-Ins and Flavorings
These ingredients give Torta Negra Colombiana its unmistakable aromatic and robust character.
- 1 tbsp orange zest, finely grated
- 1 tbsp fresh lime juice
- 1 tsp vanilla extract
- ½ cup grated coconut (optional, for added texture)
Optional Garnishes
We like to finish the cake with decorative and complementary flavors that highlight its festive roots.
- Powdered sugar, for dusting
- Additional chopped nuts, toasted
- Candied orange peel
| Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Dry Ingredients | All-purpose flour | 2 ½ cups | Sifted |
| Brown sugar | 1 cup | Packed | |
| Baking powder | 1 tsp | ||
| Baking soda | ½ tsp | ||
| Ground cinnamon | 1 ½ tsp | ||
| Ground cloves | 1 tsp | ||
| Ground allspice | 1 tsp | ||
| Ground nutmeg | 1 tsp | ||
| Mixed dried fruits | 1 ½ cups | Prunes, raisins, currants, dates | |
| Walnuts or pecans | 1 cup | Finely chopped | |
| Wet Ingredients | Unsweetened molasses | 1 cup | |
| Unsalted butter | ¾ cup | Melted and cooled | |
| Large eggs | 3 | ||
| Strong brewed coffee | ½ cup | Cooled | |
| Dark rum or panela syrup | ¼ cup | Optional | |
| Special Add-Ins & Flavorings | Orange zest | 1 tbsp | Finely grated |
| Fresh lime juice | 1 tbsp | ||
| Vanilla extract | 1 tsp | ||
| Grated coconut | ½ cup | Optional | |
| Optional Garnishes | Powdered sugar | As needed | For dusting |
| Chopped nuts | As needed | Toasted | |
| Candied orange peel | As needed | For decoration |
Tools and Equipment Needed
To master the Torta Negra Colombiana recipe, having the right tools and equipment is essential. These ensure precise measurements, even mixing, and proper baking to achieve the cake’s characteristic rich texture and deep color.
Essential Baking Tools
- Mixing Bowls: Use medium to large bowls for combining dry and wet ingredients separately.
- Measuring Cups and Spoons: Accurate measurement of spices, flour, and liquids is key to balancing flavors.
- Electric Mixer or Whisk: An electric hand mixer or sturdy whisk helps beat eggs and incorporate ingredients smoothly.
- Spatula: Ideal for scraping down bowl sides and folding in the dried fruit mixture gently.
Baking and Cooking Equipment
- 9-inch Round Cake Pan or Bundt Pan: A 9-inch pan is perfect for the traditional shape. Grease and flour it carefully to prevent sticking.
- Parchment Paper: Lining the pan improves removal and keeps the cake intact.
- Oven: A reliable oven preheated to 325°F (163°C) ensures even baking of the moist cake.
- Cooling Rack: Allows the cake to cool evenly, preventing sogginess on the bottom.
Additional Helpful Tools
- Grater or Zester: For fresh orange and lime zest to enhance the cake’s aromatic profile.
- Fine Sieve: Sifts flour and spices for a smooth, lump-free batter.
- Food Thermometer (optional): Ensures the internal temperature hits about 205°F (96°C) for doneness without overbaking.
Summary Table of Tools
| Tool/Equipment | Purpose |
|---|---|
| Mixing Bowls | Separate blending of dry and wet ingredients |
| Measuring Cups & Spoons | Precise ingredient measurements |
| Electric Mixer/Whisk | Efficient mixing and aerating |
| Spatula | Folding fruits and scraping bowls |
| 9-inch Cake or Bundt Pan | Baking the cake in proper size and shape |
| Parchment Paper | Non-stick cake release |
| Oven | Controlled temperature baking |
| Cooling Rack | Even cooling post baking |
| Grater/Zester | Fresh citrus zesting |
| Fine Sieve | Sifting dry ingredients |
| Food Thermometer (opt.) | Checking cake internal temperature |
Equipping ourselves with these tools lays the foundation for an authentic and beautifully textured Torta Negra Colombiana every time.
Prep Work
To achieve an authentic Torta Negra Colombiana, thorough preparation is essential. Let’s walk through the critical steps to set the stage for this rich and flavorful cake.
Preparing the Fruit Mixture
Start by gathering and prepping the dried fruits that define the cake’s signature texture and taste. We combine dark raisins, prunes, dried apricots, and figs for a robust, fruity base. Chop the dried apricots and figs into small even pieces to ensure their sweetness is evenly distributed. The combination of these fruits will result in a wonderfully moist and chewy texture.
Key points:
- Use dark raisins and prunes whole for bursts of flavor.
- Chop apricots and figs finely (about 1/4 inch pieces).
- Mix all fruits together in a large bowl to blend flavors.
Soaking the Dried Fruits and Nuts
Soaking is a crucial step that enhances flavor and moisture. We soak the mixed fruits and chopped nuts in brewed coffee and optional dark rum, allowing the cake to develop its characteristic depth.
Instructions:
- Combine the mixed dried fruits with:
| Ingredient | Quantity |
|---|---|
| Brewed coffee | 1 cup (hot, strong) |
| Dark rum (optional) | 1/4 cup |
- Add chopped walnuts or pecans for crunch.
- Stir gently to coat all fruit evenly.
- Cover and let soak for at least 4 hours or preferably overnight in the refrigerator.
This soaking infuses the fruits with moisture and rich undertones that will shimmer through every bite.
Preheating the Oven and Preparing the Pan
While the fruits soak, we can prep the baking environment to ensure even cooking and easy cake removal.
Steps:
- Preheat the oven to 325°F (163°C). This moderate temperature allows the dense cake to bake evenly without drying out.
- Prepare a 9-inch round or Bundt pan by greasing it thoroughly with butter or non-stick spray.
- Line the bottom and sides with parchment paper. This precaution guarantees the cake releases cleanly from the pan.
- Set the pan aside at room temperature, ready for the batter.
By organizing these prep tasks alongside the fruit soaking, we maintain a smooth flow that results in an irresistibly moist and perfectly baked Torta Negra Colombiana.
Instructions
Follow these precise steps to prepare the authentic Torta Negra Colombiana batter, incorporate the flavorful fruit and nut mixture, and bake to perfection for a moist and richly spiced cake.
Mixing the Batter
- In a large mixing bowl, sift together the following dry ingredients to ensure an even texture:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- In a separate bowl, cream 1 cup melted unsalted butter with 1 1/2 cups packed brown sugar until smooth and glossy.
- Add 3 large eggs one at a time to the butter and sugar mixture, beating well after each addition to create a fluffy base.
- Mix in the wet flavorings:
- 1/4 cup unsweetened molasses
- 1/2 cup brewed coffee, cooled
- 1 tablespoon lime juice
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- Gradually add the sifted dry ingredients to the wet mixture, folding gently with a spatula to avoid overmixing. The batter should be thick but smooth.
Incorporating the Fruit and Nut Mixture
Our previously prepared fruit and nut mixture soaked in coffee and optional dark rum adds the cake’s signature moisture and rich flavor.
- Drain the soaking liquid from the fruit mixture but reserve 2 tablespoons for extra moisture.
- Gently fold the following into the batter:
- 1 1/2 cups mixed dried fruits (raisins, chopped prunes, apricots, figs)
- 1/2 cup chopped toasted nuts (walnuts or pecans)
- Add back the reserved 2 tablespoons of soaking liquid to the batter for enhanced moistness and flavor balance.
- Ensure the fruit and nuts are evenly distributed without overmixing to maintain the cake’s tender crumb and bold texture.
Baking the Torta Negra
- Preheat the oven to 325°F (163°C).
- Prepare a 9-inch round or Bundt pan by greasing generously and lining with parchment paper for easy removal.
- Pour the batter into the pan, smoothing the top with a spatula.
- Bake on the middle rack for 1 hour and 15 minutes to 1 hour and 30 minutes.
- Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before unmolding.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oven Preheat | 325°F (163°C) | — | Ensures even baking |
| Baking Time | 325°F (163°C) | 1 hour 15 min – 1 hr 30 min | Until toothpick tester is mostly clean |
| Cooling | Room Temp | 30 mins or until cool | Prevents cake from breaking when removed |
This thorough approach guarantees our Torta Negra Colombiana will emerge with its iconic deep color, moist crumb, and richly spiced flavor profile ready to delight every celebration.
Cooling and Serving
Proper cooling and thoughtful serving bring out the best in our Torta Negra Colombiana, revealing its rich flavors and moist texture perfectly. Let’s ensure every slice delights with optimal taste and presentation.
Cooling Tips
To achieve the iconic depth and moist crumb of Torta Negra Colombiana, cooling is crucial:
- Cool in the pan: After removing the cake from the oven, place it on a cooling rack and let it cool in the pan for at least 20 to 30 minutes. This allows the cake to set and makes unmolding easier.
- Gentle unmolding: Run a thin knife along the edges to loosen the cake before inverting it onto the cooling rack.
- Complete cooling: Let the cake cool completely on the rack for 2 to 3 hours before slicing. This resting time allows the spices and fruity flavors to fully develop.
- Cover loosely: To prevent drying, cover the cake lightly with a clean kitchen towel or plastic wrap once cooled.
| Step | Time | Purpose |
|---|---|---|
| Cooling in pan | 20–30 minutes | Set cake structure |
| Cooling on rack | 2–3 hours (complete cool) | Enhance flavor integration |
| Covering | After cooling | Prevent moisture loss |
Serving Suggestions
When serving our Torta Negra Colombiana, we want to highlight its festive nature and rich complexity:
- Slice thinly: Because it’s rich and dense, slice about ½ inch thick for the perfect portion.
- Accompaniments: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance the deep sweetness.
- Drizzles and dustings: Lightly dust with powdered sugar or drizzle with a spiced rum syrup for added flair and moisture.
- Garnish options: Toasted nuts, candied orange peel, or fresh berries complement the cake’s fruity notes and add texture.
- Beverage pairing: Pair with a robust coffee, spiced tea, or sweet dessert wine like a late-harvest Muscat.
“Every slice of Torta Negra Colombiana is a celebration of Colombian tradition — let its boldness shine with simple, thoughtful accompaniments.”
By following these cooling and serving guidelines, we guarantee a presentation and taste experience that honors this classic dessert’s heritage.
Make-Ahead and Storage Instructions
To maximize the flavor and texture of our Torta Negra Colombiana, proper make-ahead and storage techniques are essential. This rich, moist cake benefits from resting, allowing the spices and fruit to meld beautifully.
Make-Ahead Tips
- Bake the cake up to 3 days in advance. After cooling completely on a wire rack, wrap the cake tightly in plastic wrap and then in aluminum foil to lock in moisture.
- For enhanced flavor, refrigerate the wrapped cake. This resting period helps the complex flavors deepen.
- Allow the cake to return to room temperature for at least 1 hour before serving to fully appreciate its aroma and moist texture.
Long-Term Storage
If you want to preserve your Torta Negra Colombiana beyond a few days:
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | Up to 1 week | Wrap tightly in plastic and foil. |
| Freezer | Up to 3 months | Slice or leave whole, wrap tightly, freeze. |
Thawing and Serving after Freezing
- Transfer the cake from freezer to refrigerator the night before to thaw gently.
- Bring to room temperature before serving for the best texture.
- Reheat slices gently in a warm oven (325°F for 5-7 minutes) to revive moistness if desired.
Key Storage Reminders
“Wrap your cake thoroughly to avoid drying out or absorbing fridge odors.”
By following these steps, our Torta Negra Colombiana will remain moist, flavorful, and celebration-ready whenever we serve it.
Conclusion
Torta Negra Colombiana is more than just a cake—it’s a celebration of rich flavors and cultural tradition. With its blend of spices, dried fruits, and subtle hints of rum, it brings warmth and joy to any occasion. By following this recipe and tips, we can create a dessert that’s both authentic and impressive.
Whether we’re baking for family gatherings or special holidays, this cake offers a delicious way to share Colombian heritage. Let’s embrace the process and enjoy every bite of this moist, flavorful treat together.
Frequently Asked Questions
What is Torta Negra Colombiana?
Torta Negra Colombiana is a traditional Colombian cake known for its rich, moist texture, deep color, and bold spiced sweetness. It features dried fruits, spices, and sometimes rum, making it a festive dessert often enjoyed during celebrations.
What are the key ingredients in Torta Negra Colombiana?
The cake uses dry ingredients like all-purpose flour, brown sugar, baking powder, baking soda, spices, and mixed dried fruits. Wet ingredients include molasses, melted butter, eggs, brewed coffee, and optional dark rum, with special flavorings such as citrus zest and vanilla extract.
What kitchen tools do I need to make Torta Negra Colombiana?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer or whisk, spatula, 9-inch round or Bundt pan, parchment paper, oven thermometer, citrus grater, and a fine sieve for sifting dry ingredients.
How do I prepare the dried fruit mixture for this cake?
Chop dried apricots and figs into small pieces for even sweetness. Soak all dried fruits and nuts in brewed coffee and optional dark rum to enhance moisture and flavor before adding them to the batter.
What is the baking temperature and time for Torta Negra Colombiana?
Preheat your oven to 325°F (163°C). The cake is baked until a toothpick inserted in the center comes out clean, usually within 60 to 75 minutes, depending on your oven and pan size.
How should I cool and serve the cake?
Cool the cake in the pan for 20 to 30 minutes, then unmold carefully and let it cool completely on a rack for 2 to 3 hours. Serve sliced thinly with whipped cream or vanilla ice cream and garnish with toasted nuts or candied orange peel.
Can I prepare Torta Negra Colombiana ahead of time?
Yes, you can bake the cake up to 3 days in advance. Wrap it tightly and refrigerate to seal in moisture. For longer storage, refrigerate up to a week or freeze for up to 3 months.
How should I store leftover Torta Negra Colombiana?
Store leftovers tightly wrapped in the fridge for up to one week or freeze in an airtight container for up to 3 months. Thaw at room temperature to keep it moist before serving.
Does the recipe contain alcohol?
The recipe may include optional dark rum soaked with the dried fruit mixture, which adds flavor and moisture, but it can be omitted for an alcohol-free version without sacrificing taste.
What beverages pair well with Torta Negra Colombiana?
Robust coffee and sweet dessert wines are ideal partners, as their flavors complement the cake’s rich, spiced sweetness and moist texture perfectly.