Chocolateblackrussian Recipes

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.

TRADITIONAL BLACK RUSSIAN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl.
• Beat for 4 minutes until quite smooth.
• Pour into a greased 12-cup tube or bundt pan.
• Bake for 50 minutes.
• Remove from the pan and invert onto a serving plate.
• Punch holes throughout the cake with a skewer.
• Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao.
• Mix well and spoon over the warm cake.

CHOCOLATE RUSSIAN

Steps:

• In a large mixing glass pour in your Vodka, Kahlua and Chocolate Liqueur.
• Fill your double old fashioned glass with ice.
• Pour in your alcohol.
• Top with either milk, cream or half and half.
• Swizzle for a bit, if you like and enjoy!

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.

CHOCOLATE BLACK RUSSIAN

Steps:

• Combine all ingredients in an electric blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute and serve.

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.