Skip to main content

Black Russian Bundt Cake ~ 尔罗斯黑蛋糕



This Black Russian Cake gets its name from the famous cocktail made with Vodka and Kahlua, a coffee flavoured liqueur.   As with most liqueur soaked cakes, this cake is very moist and delicious. Although I modified the recipe a  bit, as in cutting down the sugar and the cocoa, the cake was incredibly good and the coffee liqueur gave it a rich and unique flavour.  The cake tasted much better upon 'maturity', the next day.  A keeper recipe for sure!












Dig in!


Recipe for Black Russian Bundt Cake ~  尔罗斯黑蛋   (adapted from 'here' with modification)

    Ingredients

    • 7 oz plain flour
    • 2.1/2 oz cornflour
    • 1.1/2 oz milk powder
    • 4 Tbsp cocoa powder  (reduced from 6 Tbsp)
    • 1 Tbsp baking powder
    • 1/4 tsp salt
    • 9.1/2 oz caster sugar (reduced from 14 oz)
    • 2 oz butter
    • 3/4 cup + 2 Tbsp vegetable oil
    • 3/4 cup milk
    • 1 Tbsp vanilla
    • 4 large eggs
    • 1/4 cup Vodka (I substituted with water)
    • 1/3 cup Kahlua
    • 1/4 cup Kahlua to drizzle
    Method

    1. Grease a 10 cup Bundt cake pan, dust with some cocoa powder, set aside.
    2. Sift flour, cornflour, dry milk powder, cocoa powder, baking powder and salt into a mixing bowl.  Add in sugar and mix well.
    3. Add butter, oil, milk and vanilla to the dry ingredients.
    4. Beat with a mixer till batter is smooth.
    5. Add eggs till well combined.  Add in Vodka/water and Kahlua, mix evenly.
    6. Pour batter into the prepared Bundt pan and bake in a preheated oven @ 165 deg. C for 45 to 50 mins.   Let cool in pan for about 25 mins. before inverting onto a wire rack to cool.
    7. Wash the Bundt pan and when the cake is cool, put  back into the pan and poke holes on the surface of the cake.
    8. Drizzle on the Kahlua.  Let the cake mature in the pan, overnight.
    9. Unmould the cake, drizzle on some icing sugar or snow powder.  Serve.
    I'm linking this post to




    Cook and Celebrate : CNY 2015, Yen from Eat your Heart Out,

    and to


    the  'Little Thumbs Up' event, the theme for Februray is 'Cocoa'
    organised by Zoe of  Bake for Happy Kids and Doreen of  My Little Favourite DIY  and 
    hosted by  

    Grace of  Life can be Simple

Comments

  1. I'm so glad you enjoyed it! I already subscribed to your blog and this was the first thing on my feed. I thought "hey I wonder if she saw my recipe" and lo and behold! I love that you adapted it to your own tastes and enjoyed the result. I recently remade it with a few tweaks and I still love it as much as before (even more possibly). Now that I've gotten the trick down for adapting cake mix recipes to being totally homemade (I have replacements for vanilla and chocolate cake mixes that I use), I'm excited to try this for other bundt cakes as well. Thanks again for trying this!

    ReplyDelete
    Replies
    1. Hi. I was so glad to stumble upon your blog. You have a fantastic blog, love it. I'd love to see your other 'creations' and perhaps can 'copycat' them, if I have the ingredients. Thanks for sharing your recipes. Hope to see you here more often. Happy Lunar Chinese New Year to you and your family!

      Delete
    2. Thank you for such kind words -- I really appreciate it! I am so glad I found your blog as well. Hope we can keep sharing inspiration!

      Delete
  2. A very beautiful bundt cake, Cheah. I still have some coffee liqueur and this looks like a perfect cake recipe to use it up. Thanks for sharing, Cheah.

    ReplyDelete
  3. Hi Cheah,
    I always love to see you bake your cakes out of a bundt mould.
    They always turn out so nice, neat and pretty. This one too.
    How I wish I can have a piece from you :p
    Thanks for sharing this to LTU!
    mui

    ReplyDelete
  4. Boozy and looks just delicious! Would love to try it :D

    ReplyDelete
    Replies
    1. Yes, if you love coffee liqueur, you'll enjoy this cake!

      Delete
  5. Hi Cheah,

    I can't stop admiring your cake... It look so dark and beautiful!

    Zoe

    ReplyDelete
  6. Hi Cheah!
    I love me a good Black Russian, or White Russian for that matter:) The only thing that could possibly be better is in cake form, Bundt Cake even better!!! National Kahlua Day is right around the corner. I'll be saving this recipe to celebrate!

    Thanks for sharing, Cheah...

    ReplyDelete
  7. Hi Cheah,
    What a tempting Black Russian Budnt cake! Not to mention so pretty too. Book marked it ,thank you.

    ReplyDelete
  8. This cake is GORGEOUS!! I seriously want a bundt cake pan!

    ReplyDelete
    Replies
    1. Yes, invest in 1 or 2 Bundt cake pans. You won't regret.

      Delete
  9. Apart from the beautiful shape of this cake, the cake itself looks so so moist!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…