Best 7 Black Russian Cake I Recipes
Indulge in the delectable Black Russian Cake, a culinary masterpiece that harmoniously blends the rich flavors of chocolate, coffee, and walnuts. This decadent cake features layers of moist chocolate sponge cake, enveloped in a velvety coffee buttercream frosting and adorned with toasted walnuts. As you savor each bite, the symphony of flavors will captivate your senses, leaving you craving more.
The article presents two enticing variations of this classic cake: the traditional Black Russian Cake I and the Black Russian Cake II, each offering a unique twist on this timeless dessert. The traditional Black Russian Cake I boasts a luscious coffee buttercream frosting, while the Black Russian Cake II tantalizes with a luscious chocolate ganache frosting. Both variations promise an unforgettable taste experience, sure to satisfy even the most discerning palate.
Embark on a culinary journey as you explore the detailed recipes provided in the article. Each step is meticulously explained, guiding you through the process of creating this masterpiece. Whether you're a seasoned baker or a novice in the kitchen, the clear instructions and helpful tips ensure your Black Russian Cake turns out perfect.
Immerse yourself in the world of baking and treat yourself and your loved ones to this exceptional cake. The Black Russian Cake is not just a dessert; it's an experience that will transport you to a realm of pure indulgence. Prepare to be amazed by its exquisite flavors and captivating presentation.
BLACK RUSSIAN CAKE
Black Russian Cake with Kahlua filling and a chocolate ganache is rich, creamy, and delicious. This Kahlua chocolate cake looks like it came from a bakery but easy enough to make at home.
Provided by Hostess At Heart
Categories Dessert
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 455 kcal, Carbohydrate 52 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 87 mg, Sodium 285 mg, Fiber 2 g, Sugar 33 g, ServingSize 1 serving
BLACK RUSSIAN CAKE
Make and share this Black Russian Cake recipe from Food.com.
Provided by TLizSkinn
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 12-16 serving(s)
Number Of Ingredients 9
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.
TRADITIONAL BLACK RUSSIAN BUNDT CAKE
Friends and family always request this cake at potlucks and dinners. It's a very easy cake to make and kids love it as well as adults! Recipe from InterCourses: An Aphrodisiac Cookbook.
Provided by Grace Lynn
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 510.2, Fat 26.8, SaturatedFat 4.4, Cholesterol 62, Sodium 487.5, Carbohydrate 56.9, Fiber 1.3, Sugar 40.1, Protein 4.9
BLACK RUSSIAN CAKE
I received this recipe from a friend and have made it often. I've never met anyone who didn't like it!
Provided by Jenni K
Categories Cocktails
Time 55m
Number Of Ingredients 11
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.
BLACK RUSSIAN CAKE II
Cake mix is used to make this moist chocolate cake. The addition of spice makes this one a bit different.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit (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 over cooled cake.
Nutrition Facts : Calories 456.3, Fat 19.6, SaturatedFat 4.2, Cholesterol 71.4, Sodium 508.2, Carbohydrate 66.7, Fiber 1.4, Sugar 45.9, Protein 4.7
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
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
Tips:
- Make sure all your ingredients are at room temperature before you start baking. This will help them to combine more easily and create a smoother batter.
- Use a good quality cocoa powder for the best flavor. Look for a cocoa powder that is labeled "unsweetened" and has a high percentage of cocoa solids (at least 70%).
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- When making the frosting, use a good quality butter. This will make the frosting smooth and creamy.
- If you don't have sour cream on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of heavy cream. Let it sit for 5 minutes before using.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
The Black Russian Cake is a delicious and decadent dessert that is perfect for any occasion. It is sure to be a hit with your friends and family.
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