Skip to main content
logo
Food Advertising by

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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen .   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster. Recipe for Wife Biscuit (Lo Por Paeng)   老婆餅  Ingredients Filling 120 gm candied winter melon, finely chopped 5 ml oil 15 gm caster sugar 40 gm koh fun 50 ml water Method Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together. Add in koh fu

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice! Steamed egg with minced pork  ~   猪肉蒸水蛋 Ingredients 150 gm minced pork 2 chicken eggs -  100 ml without shell 150 ml boiled, cooled water  (Ratio is 1:1.5) 1/4 tsp salt sesame oil, pepper light soya sauce to taste Method Season the minced pork with some salt. Whisk the eggs with water, strain it onto a plate. Mix in the seasoned minced pork.  Remove any air bubbles. When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest. Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done. Remove from steamer, garnish with some spring onions, light soya sauce,