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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set