Black Russian Cake Recipes

BLACK RUSSIAN CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
• Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

BLACK RUSSIAN CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously grease tube or bundt pan.
• Combine all of the cake ingredients together, and mix until combined. Pour into the cake pan and bake for 45 minutes.
• Allow pan to cool at least 15 minutes. Run a knife around the perimeter of the pan and turn onto a cooling rack.
• Using a skewer, poke holes into the cake. Mix Kahlua and powdered sugar together until smooth. Pour over the cake.
• Chop chocolate bar into small pieces. I don't use chocolate chips for this because they contain stabilizers to keep their shape during baking. I don't measure the whipped cream, I just pour it over the chocolate until most of the chocolate is covered. Probably close to a cup. Don't choose Ultra-Pasteurized cream because it can contain water that will seize your chocolate. Microwave at 50% power one minute at a time. Stir after each minute until smooth. Add additional cream to thin if necessary, one tablespoon at a time, stirring after each addition.
• Glaze or cover cake with ganache. Allow to set up (or freeze briefly) before any additional decorating.

BLACK RUSSIAN BUNDT CAKE

Steps:

• Grease and flour 12-cup Bundt pan.
• Preheat oven to 350 degrees.
• In large bowl, combine cake mix, sugar, pudding mix, oil, eggs, vodka, Kahlua and water.
• Mix at low speed for 1 minute.
• Beat 4 minutes more at medium speed.
• Pour into pan.
• Bake until toothpick inserted in center comes out dry, 60 to 70 minutes.
• Let cake cool in pan for 10 minutes then take out of pan.
• Meanwhile, prepare glaze by mixing powdered sugar with 1/4 cup Kahlua.
• Put cake on wire rack or cake plate.
• Poke holes in cake with fork and slowly pour glaze over cake.

BLACK RUSSIAN CAKE

Steps:

• Preheat one to 350.
• Spray bundt pan with cooking spray.
• Combine all the cake ingredients and beat 4 minutes.
• Pour into bundt pan.
• Bake 60-70 minutes.
• Cool in pan until cake is just barely warm.
• Invert onto plate.
• Poke hole in warm cake with straw or wooden spoon.
• Mix glaze ingredients; stir to dissolve sugar.
• Pour over cake.
• Sprinkle heavily with powdered sugar before serving.

BLACK RUSSIAN CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
• For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.

BLACK RUSSIAN CAKE

Steps:

• 1. Mix all cake ingredients very well with a mixer.
• 2. Pour into a well sprayed bundt pan.
• 3. Bake at 350, 45-60 minutes, until a toothpick inserted comes out clean. Cool 10 minutes.
• 4. Invert onto a serving plate. Using a toothpick, poke holes all over the cake (the holes won't end up showing)
• 5. With a small wire wisk, mix glaze ingredients until smooth. Spoon evenly over cake, and let cool completely.