Best 3 Black Russian Bundt Cake Recipes
Indulge in the decadence of the Black Russian Bundt Cake, a masterpiece that harmoniously blends the flavors of coffee and chocolate. This moist and tender cake is infused with a rich coffee syrup, giving it a delightful depth of flavor. The chocolate ganache glaze adds an extra layer of richness and sophistication, making each bite an unforgettable experience. Alongside the classic Black Russian Bundt Cake recipe, this article also offers variations that cater to different dietary preferences. For those who prefer a gluten-free option, the Gluten-Free Black Russian Bundt Cake recipe provides an equally delicious alternative.
If you're seeking a vegan treat, the Vegan Black Russian Bundt Cake recipe offers a delectable plant-based version without compromising on taste or texture. And for those who love the combination of chocolate and coffee, the Black Russian Chocolate Cupcakes recipe presents bite-sized delights that are perfect for parties or as a sweet treat to enjoy with your loved ones. Each recipe is meticulously crafted with step-by-step instructions and a detailed ingredient list to ensure success in your baking endeavors. So, prepare to embark on a culinary journey that will leave your taste buds tantalized and your heart filled with joy.
BLACK RUSSIAN BUNDT CAKE
I'd poke larger (then fork size) holes in this cake since it is a bundt, so more glaze soaks into the cake.
Provided by Charlotte J
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
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.
Nutrition Facts : Calories 6293.3, Fat 299.3, SaturatedFat 44.4, Cholesterol 665.2, Sodium 6148.7, Carbohydrate 785.9, Fiber 11.9, Sugar 566.7, Protein 49.3
BLACK RUSSIAN BUNDT CAKE
Steps:
- Heat oven to 350 degrees. Flour and grease (or spray with non-stick spray release, such as PAM) a bundt pan. Cake: Combine all cake ingredients in mixer bowl and mix for 1 minute on low speed. Scrape bowl well, then beat at medium speed for 4 minutes. Pour mix into prepared bundt pan. Bake for one hour at 350 degrees. Let cool in pan for 10 minutes, then invert onto cake plate. Cool completely. Just before serving, warmed chocolate/kahlua sauce may be poured over each piece and a dollop of whipped cream may be added. Chocolate/Kahlua sauce: Mix all ingredients in small saucepan and cook over low heat for 20 minutes, stirring occasionally. Store in refrigerator until ready to use. It may be microwaved to heat it before serving over the cake.
BLACK RUSSIAN BUNDT CAKE
Make and share this Black Russian Bundt Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in large mixing bowl; add 1/4 cup of the liqueur and beat at low speed for 1 minute. increase the speed to medium and beat for 4 more minutes.
- Pour the batter into a greased and floured 12 cup bundt pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes, then invert into a serving plate.
- Combine the remaining liqueur and 1/2 cup of powdered sugar, stirring until smooth. Prick the warm cake at 1-inch intervals with a long skewer.
- Brush the mixture over the top and sides of cake.
- Sprinkle additional powdered sugar over the cake.
Nutrition Facts : Calories 6046.9, Fat 300.2, SaturatedFat 44.2, Cholesterol 856.3, Sodium 5287.9, Carbohydrate 707, Fiber 9.7, Sugar 486.2, Protein 50.5
Tips:
- Use softened butter and cream cheese to ensure a smooth batter.
- Cream the butter and cream cheese together until light and fluffy.
- Gradually add the sugar and beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Add the dry ingredients in three additions, alternating with the sour cream.
- Stir in the chocolate chips and nuts.
- Pour the batter into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
- Let the cake cool completely before glazing.
Conclusion:
This Black Russian Bundt Cake is a decadent and delicious dessert that is perfect for any occasion. The cake is moist and flavorful, with a rich chocolate flavor and a hint of coffee. The glaze is the perfect finishing touch, adding a touch of sweetness and shine. This cake is sure to be a hit with everyone who tries it.
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