Black Russian Bundt 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 BUNDT CAKE

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.

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.

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 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.

GORY BLACK BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch bunt cake pans with butter and then dust with flour, tapping out the excess.
• Place the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until the ingredients are blended together, a few seconds, then raise the speed to medium-low and continue to mix until smooth, about 1 additional minute. Scrape down the sides of the bowl.
• Combine the espresso powder and water in a small bowl.
• With the motor running, pour in the espresso. Then add the eggs, 1 at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients and return the mixer to medium-low speed.
• After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.
• While the mixture fully incorporates, combine the cocoa powder, baking soda, salt and baking powder in a medium bowl.
• With the motor running, add half the buttermilk and all the black food coloring. Stop the motor to scrape the sides and bottom. Mix in half of the dry ingredients, stop and scrape the bowl, add the rest of your buttermilk and finish by adding the remaining dry ingredients. Continue to mix just until all ingredients are completely combined but do not over mix the mixture or it will result in a chewy dry cake.
• Scrape the batter into the prepared pans with a rubber spatula to scrape down the bowl and get as much of the batter out as possible. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.
• Remove the cakes from the oven and let cool for 10 minutes before flipping out onto your serving platter.
• For the ganache: Place the heavy cream into a small saucepan over high heat and allow to come to a boil.
• Put the chocolate, raspberry puree and food coloring into a large glass bowl.
• Once the cream reaches a boil, pour over the chocolate and allow the cream to melt the chocolate. Stir to combine.
• Place the berries into the center of the cake. Pour the warm ganache into center of the cake and over the edges.

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.