Chocolate Bolivia Wild Cakes

This is for the chocolate lover on your list. There are three desserts, all featuring Bolivian chocolate, loved for its smoothness and floral notes — just the thing for these three-holiday star attractions. You can find Bolivian chocolate at specialist shops or online.

Chocolate Bolivia Wild Entremet Cake Recipe

Makes 6 large-6 ½” round silicone molds (1 mold will feed 5-6 people; 30-35 people for 6 molds)


Mezzanote cake (1/2 of the recipe baked into 1-24”x19” sheet pan)
Bolivian chocolate crème (x4 recipe)
Mild chocolate cremeux (x2 recipe)
Bolivian glaze (x1 of the recipe)
45% Bolivian ganache (1/2 of the recipe)
6 ½” round silicone mold

*Recipes found below

Optional garnishes:
Chocolate curls
Gold-dusted puffed rice


  1. Cut the Mezzanote into a round, about 1” smaller in diameter than the mold.
  2. Fill the mold halfway up with chocolate crème, add a second layer of milk chocolate cremeux and another layer of chocolate cream, and fill up leaving about ¼” for the disk of Mezzanote cake.
  3. Freeze overnight, unmold so the cake forms the base, glaze with the Bolivian glaze and decorate as desired using chocolate curls, Bolivian ganache, and gold dusted puffed rice.
A red fondue covered cake next to two champagne glasses
Chocolate Bolivia Wild Cake

Chocolate Bolivia Wild Cake Recipe


Old-fashioned chocolate cake
Bolivian milk chocolate ganache
Italian buttercream frosting
Red fondant
Wild cacao chocolate glaze

*Recipes found below

Optional garnishes:
Gold leaf
Fondant pieces
Flowers or chocolate flowers


  1. Preheat the oven to 350 degrees. Line and spray 3 each of 5”, 7”, and 9” size round pans.
  2. Make the old-fashioned chocolate cake according to directions. Divide the batter: 3 cups per 5” pan; 3 ½ cups per 7” pan, and 4 cups per 9” pan. Bake for 35 minutes or until done.
  3. Chill completely. While it’s cooling, you can make the Bolivian milk chocolate ganache, which should be chilled before using.
  4. Level off each cake so it has a smooth top. Layer with ganache, crumb coat with buttercream frosting, chill and prepare to cover in red fondant.
  5. Roll out the fondant to about 1/8”. Wrap around the cake.
  6. Place cake supports in the bottom two, largest cakes. Place the larger cakes on a display board or platter, stacking the cakes from largest to smallest, decorating with fondant accents and glued together dried fondant pieces with melted chocolate glazing.
  7. Add finishing touches such as gold leaf, flower or chocolate flowers.

Note: You’ll want to roll out your fondant drapes a week early to let them air dry before using.

Chocolate Bolivia Wild-Plated Cake Recipe

Makes 24-30 servings


Mezzanote cake
Bolivian chocolate crème
Milk chocolate cremeux
Bolivian glaze
Cocoa soil
45% Bolivian Ganache
3” round silicone molds
Mini sphere molds

*Recipes found below

Optional garnishes:
Chocolate rings
Triple chocolate sauce
Gold-dusted puffed rice


  1. Cut the cake 1” smaller in diameter than the mold.
  2. Fill halfway up with the chocolate crème, add a second layer with the milk chocolate cremeux and another layer of the chocolate cream, leaving about 1/4” to top with the Mezzanote cake.
  3. For the mini sphere molds, fill the molds with milk chocolate cremeux and top with the mezzanote cake. Freeze overnight.
  4. The next day, unmold and glaze with the Bolivian glaze — you can color the glaze if you like.
  5. Decorate with chocolate rings, triple chocolate sauce, milk chocolate cremeux, cocoa soil, and gold-dusted puffed rice.
Two dancers, one man and one woman, hold each other with one arm and fling the other arm in the air. they are dressed in red and black outfits.
Pittsburgh Ballet dancers David O’Matz and Sujanya Dhillon in their “Jubilation” costumes.

Jubilation and Chocolate: Many of us feel jubilation when chocolate hits our palates, thanks to a cascade of neurochemicals that flood the brain with pleasure. This piece for six dancers titled “Jubilation” elicits the same sort of thrill with its lively movement and invigorating color. Nemacolin’s chefs harness the wonderful character of chocolate with their Chocolate Bolivia Wild Entremet, whose layers of flavor echo the intricacy of the costumes and the choreography.

Old-fashioned Chocolate Cake Recipe

Makes 2-24”x19” sheet pans


48 oz warm water #1
1.75 oz vinegar
.7 oz vanilla
30 oz granulated sugar
28 oz bread flour, sifted
5 oz cocoa powder, sifted
.9 oz baking soda
.3 oz salt
27 oz warm water #2
14 oz vegetable oil


  1. Preheat oven to 350 degrees
  2. Line and spray two 24×19” sheet pans.
  3. Mix water #1 with the vinegar and vanilla and set aside.
  4. Place all the dry ingredients in the base of a stand mixer and combine.
  5. Add water #2 and oil to the dry mixture, mix for 4 minutes on Speed two, scraping down the sides as you go.
  6. Start adding the vinegar and water mixture from step two, scraping as you go. Mix for another 4 minutes.
  7. Divide the batter between the pans and bake until a skewer inserted in the center comes out clean, around 11-12 minutes.
  8. Remove and allow to cool in the pans.

Note: This is a versatile and vegan recipe that is used for the Chocolate Bolivia Wild Cake but it’s a favorite, so make it anytime you want a delicious cake!

45% Bolivian Ganache Recipe


28 oz 45% Bolivian chocolate
14 oz heavy cream


  1. Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Allow to sit for a few minutes covered.
  2. Whisk together gently, avoiding over-mixing.
  3. Let set up and then whip.

Italian Buttercream Frosting Recipe


2 lbs 8 oz granulated sugar
1 lbs 4 oz egg whites
3 lbs unsalted butter, room temperature
3 tbsp vanilla


  1. In a pot, mix the sugar with enough water to create the consistency of wet sand.
  2. Cook the sugar and water mixture until it reaches 240 degrees.
  3. Whip the egg whites until they just barely hold soft peaks.
  4. Slowly add the hot sugar to the egg whites and whip until the mixture cools to room temperature.
  5. Add the butter in one pound at a time and whip until the mixture has thickened and turned white. Add the vanilla.
  6. Refrigerate until ready to use.

Bolivian Chocolate Crème Recipe

Makes 2 quarts


¼ tsp gelatine powder
½ tbsp water
3 oz heavy cream
3 oz whole milk
1.2 oz egg yolks
4 tsp granulated sugar
3 oz Bolivian 68% chocolate


  1. Bloom gelatine and water, and then melt when ready.
  2. Bring the heavy cream and milk to a boil. Reduce to a simmer. Whisk the yolks and the sugar, then temper in the hot cream and milk. Cook the mixture until thick and creamy.
  3. Remove from the heat and pour over the chocolate to melt. Add in the melted gelatin.
  4. Blend well, strain and cool in an ice bath.

Note: When using tablespoons, make sure you scrape and level for accuracy and consistency.

Mild Cremeux Recipe


4.25 oz heavy cream
5.5 oz whole milk
3 egg yolks
.5 oz sugar
1 gelatine sheet
4 oz white chocolate, couverture
1 tsp vanilla extract


  1. Place the gelatine into a bowl, add the water and bloom.
  2. Bring the cream and milk to a boil. Remove from the heat.
  3. Beat together the yolks and sugar and temper into the eggs. Return to the heat and gently bring to a light simmer. Cook until it’s thick and creamy.
  4. Strain into a bowl, add the gelatine, chocolate and vanilla.
  5. Blend well. Chill overnight with plastic on it so a skin doesn’t form.

Mezzanote Chocolate Cake Recipe


3.5 oz vinegar
1.25 oz vanilla
96 oz warm water #1
28 oz vegetable oil
54 oz warm water #2
60 oz granulated sugar
56 oz bread flour, sifted
10 oz cocoa, sifted
1.75 oz baking soda, sifted
1 oz salt


  1. Mix water #1 with the vinegar and vanilla and set aside.
  2. Place all the dry ingredients in the bowl of a large stand mixer and combine.
  3. Add water #2 and the oil to the dry mixture, mix for 4 minutes on speed two, scraping down the sides as needed.
  4. Add the vinegar, vanilla and water mixture, for another 4 minutes on speed two, scraping down the sides as needed.
  5. Bake at 350 degrees fan oven; 375 degrees conventional oven for around 10-12 minutes, testing with a cake tester in the center. If it comes out clean, take the cake out of the oven and allow to cool down.

Wild Cacao Chocolate Glaze Recipe


20 oz dark glazing chocolate
20 oz 64% chocolate
1.6 oz gelatine sheets
10 oz sugar
5 oz water
12.5 oz whole milk
Red food gel, to taste, if required


  1. In a bowl, place both of the chocolates and melt over a bain marie.
  2. Place the gelatine sheets in a bowl, cover with cold water and allow to bloom.
  3. In a pot, make a simple syrup with the sugar and water, add the milk and warm it.
  4. Pour the warm milk over the chocolate and then blitz it with a stick blender.
  5. Squeeze the excess water from the gelatine, melt it (you can heat it in five second bursts in the microwave), and pour it into the glaze.
  6. If the recipe requires it to be red, add enough food safe food gel to obtain a red color and blend together.

Cocoa Soil Recipe


8 oz unsalted butter
5.3 oz granulated sugar
Pinch of sea salt
8.8 oz all-purpose flour, sifted
3.5 oz cocoa powder, sifted
½ tsp vanilla
1 whole egg
1.8 oz cocoa nibs


  1. Melt the butter with the sugar and salt. Remove from heat and add the flour, cocoa powder, vanilla and eggs and mix until well combined. Stir in the cocoa nibs.
  2. Place on a parchment-lined tray and bake at 325 degrees for 8 minutes. Stir the crumbs and bake for 8 minutes more.
  3. Remove from the oven, allow to cool, and place in an air-tight container in a cool, dry place.

Ganache Recipe


48 oz heavy cream
12 oz unsalted butter
48 oz chocolate chips


  1. Place the cream and the butter in a saucepan and bring to the boil.
  2. Place the chocolate in a bowl, remove the cream and butter from the heat and pour over the chocolate.
  3. Let sit for a few minutes then blitz with a stick blender until smooth.

Crème Anglaise Recipe

Note: You can add cocoa powder to transform this into a dark chocolate anglaise or add milk chocolate cremeux to create a milk chocolate sauce.

Makes 1 quart


3 oz granulated sugar
34 oz heavy cream
3 oz honey
11.25 oz yolks
1 vanilla bean, split and scraped
1 whole lemon, finely zested


  1. Bring the heavy cream, vanilla bean and honey to a boil.
  2. Reduce the heat to a simmer, whisk together the yolks and sugar then temper in the hot cream. Cook the mixture until it is thick and creamy.
  3. Strain the anglaise into a bowl and stir in the lemon zest. Cool in an ice bath.

Recipes by Nemacolin Executive Pastry Sous Chef Isaac Ortiz Montalvo and Pastry Sous Chef Mary Mae Co Laskody / Story by Keith Recker / Portrait Photography by Jeff Swensen / Food Photography by Scott Goldsmith

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