Black Russian Cake

I love baking vintage family recipes that have been passed down through generations. This Black Russian Cake, inspired by the classic cocktail, comes from my aunt’s old recipe binder. She passed away a few years ago, and when I came across this well used page, it immediately caught my attention.

This is a moist, rich chocolate Bundt cake made with coffee liqueur and chocolate liqueur, giving it a subtle hint of coffee and just a touch of liqueur. While the original recipe called for the glaze pouch that came with the cake mix, I make the chocolate glaze from scratch since many mixes no longer include one.

The liqueur flavor is very mild. You may not even realize it is there, which makes this cake perfect for a dinner party, holiday gathering, or any occasion where you want something a little special. This is the recipe I bake whenever I have a chocolate cake craving.

Black Russian Cake Recipe Notes

Below you will find tips and tricks to help achieve the best results possible!

What is a Black Russian Cake?

A Black Russian Cake is a chocolate Bundt cake inspired by the classic Black Russian cocktail. It is made with coffee liqueur and chocolate liqueur, which add depth to the chocolate flavor without making the cake taste boozy. This version starts with a chocolate cake mix and instant pudding, a combination that creates a soft, moist texture that holds up well in a Bundt pan. Strong coffee is added to enhance the chocolate flavor even more.

Why You’ll Love This Black Russian Cake

This is an easy chocolate Bundt cake recipe that comes together in one bowl, making it simple enough for everyday baking but special enough for guests. Using a cake mix keeps the process straightforward, while the added pudding, coffee, and liqueurs give the cake a richer taste. The chocolate glaze is made from scratch and has a subtle coffee flavor that pairs perfectly with the Black Russian cake.

Ingredients

Cake mix – Choose a chocolate cake mix you like, such as Devil’s Food or a dark chocolate mix. Either a 13.25-ounce or 15.25-ounce mix works well.

Chocolate pudding mix – Make sure to use instant chocolate pudding mix. Any brand is fine.

Coffee – I use 3 tablespoons of espresso powder mixed with 3/4 cup of water to make a strong coffee. You can also use strong brewed coffee or cold brew. The coffee enhances the cake’s richness and pairs perfectly with the chocolate.

Egg – I usually use large eggs at room temperature. Using eggs that are not cold helps the batter mix more evenly and gives a better texture.

Coffee liqueur – Provides a gentle coffee flavor that complements the chocolate. Kahlua or any similar brand will do, and you can adjust the amount slightly to taste or omit it for a non-alcohol version.

Chocolate liqueur – Adds a subtle depth of flavor. If you don’t have chocolate liqueur, plain vodka is a suitable substitute.

Supplies Needed

Bundt pan – A standard 10-inch Bundt pan works best. Make sure it is well greased so the cake releases easily.

Mixing bowl – You will need a large bowl to combine the cake mix, pudding, coffee, and liqueurs. I usually just use the bowl of my stand mixer, which keeps everything in one place.

Mixer – A stand mixer or hand held mixer makes blending the batter quick and easy, but you can also mix by hand if needed.

Oven thermometer (optional) – Highly recommended to ensure your oven is at the correct temperature for even baking and a perfectly cooked cake.

Cooling rack – Use a cooling rack to let the cake cool completely before glazing. This helps prevent the glaze from melting or sliding off.

Tips and Tricks

Greasing your bundt pan: There’s nothing worse than a cake that sticks or tears when inverting. Use nonstick spray or melted shortening to thoroughly grease the pan, making sure to get into all the nooks and crannies. A pastry brush works well, or you can wipe the grease in with a soft cloth or paper towel. For extra insurance, dust the greased pan with cocoa powder to help the cake release evenly.

Enhancing the flavor: For an extra depth of chocolate and coffee flavor, you can add a teaspoon of instant espresso powder to the batter in addition to the coffee and liqueurs.

Removing your cake: Let the cake cool in the pan before inverting. As it cools, it will naturally pull away from the sides. If it doesn’t come out perfectly, don’t worry because you can cover any imperfections with the glaze.

Dry utensils: When making the chocolate ganache glaze, make sure all measuring cups and spoons are completely dry. Even a little water can cause the ganache to split, preventing it from achieving a smooth, glossy finish.

Optional glazing tip: The original recipe from my aunt included poking the top of the cake lightly with a fork before adding the glaze. This allows a bit of the glaze to soak into the cake. I usually skip this step, but it is a nice option if you want a slightly more infused flavor.

Serving tips: This cake is best served at room temperature. You can slice it slightly ahead of time and keep it covered to preserve moisture. Leftovers can be wrapped tightly and stored for several days or frozen for longer storage.

Variations

Alcohol free: You can make this cake completely alcohol free by using only coffee as the liquid in both the cake and glaze. This chocolate Bundt cake still tastes moist and flavorful without alcohol.

Stronger coffee flavor: For a more pronounced coffee taste, make the ganache glaze with espresso chocolate chips or add a little extra instant coffee to your warm cream.

Boozier glaze: If you want a more noticeable liqueur flavor in the glaze, reduce the cream to 2.5 ounces and add a total of 2 ounces of liqueur. Be careful not to change the liquid to chocolate ratio too much, or the ganache may not set properly.

Powdered sugar glaze: If you prefer a lighter glaze, mix 1 cup of powdered sugar with 1/4 cup of Kahlúa for a simple alternative to the chocolate glaze.

Black Russian Cake FAQs

Can I Make This Cake Without Alcohol?

Yes! You can replace both the coffee and chocolate liqueur with strong brewed coffee. The cake will still be moist and flavorful, just without the subtle liqueur taste.

Can I Use Regular Brewed Coffee Instead Of Espresso Powder?

Absolutely. Strong brewed coffee or cold brew works well. I like to use espresso powder because it intensifies the chocolate flavor, but either option tastes great. Essentially, I am using the espresso powder to make strong coffee.

How Do I Put Ganache On A Bundt Cake?

I place the cooled chocolate Bundt cake on a cooling rack with something underneath to catch drips. Then I slowly pour the warm ganache over the top, letting it naturally flow down the sides. You can use a spoon to guide it in spots if needed. Once the cake is fully coated, let it set for a few minutes before transferring to a serving plate.

What If My Ganache Is Too Thick or Too Thin?

If your ganache is too thick, gently warm it over a double boiler or microwave in short bursts and stir until it reaches a pourable consistency. If it is too thin, let it sit at room temperature for a few minutes to thicken, or add a little more chopped chocolate and stir until smooth. I always test a small spoonful first to make sure it will coat the cake nicely.

Can I Make This Chocolate Cake Ahead Of Time?

Yes. The Black Russian cake can be baked a day ahead and stored at room temperature, covered. You can also freeze it for longer storage. I usually glaze it the same day I serve it for the best finish.

Black Russian Cake

This moist chocolate Bundt cake is made with coffee liqueur and chocolate liqueur, finished with a silky chocolate glaze. Perfect for chocolate lovers!

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Prep Time30 minutes minutes

Cook Time45 minutes minutes

Total Time1 hour hour 15 minutes minutes

Ingredients

  

Cake

• 1 chocolate cake mix (I used Devil's Food)
• 1 box instant chocolate pudding | 3.9 oz | 111g
• 1/2 cup vegetable oil
• 4 eggs
• 3/4 cup strong coffee, cooled
• 6 tablespoons coffee liqueur, Kahlúa or similar | ~3 oz
• 6 tablespoons chocolate liqueur, Crème de Cacao or similar | ~3 oz

Glaze

• 1 bittersweet chocolate baking bar | 4 oz | 113g
• 6 tablespoons heavy cream | ~3 oz
• 1 teaspoon instant coffee or espresso powder
• 2 tablespoons coffee liqueur, Kahlúa or similar | ~1 oz
• 1 tablespoon chocolate liqueur, Crème de Cacao or similar | ~0.5 oz

Instructions

Prepare the Cake

• Preheat Oven: Preheat your oven to 350°F.
• Grease the Bundt Pan: Grease a bundt pan with nonstick spray or a light dusting of cocoa powder. Set aside (see notes above for more tips on properly greasing your cake pan).
• Combine Dry Ingredients: In a large mixing bowl, whisk together the dry cake mix and instant pudding mix.
  1 chocolate cake mix (I used Devil's Food)

  1 box instant chocolate pudding | 3.9 oz | 111g
• Add Wet Ingredients: Add the oil, eggs, cooled coffee, and both liqueurs to the dry ingredients.
  1/2 cup vegetable oil

  4 eggs

  3/4 cup strong coffee, cooled

  6 tablespoons coffee liqueur, Kahlúa or similar | ~3 oz

  6 tablespoons chocolate liqueur, Crème de Cacao or similar | ~3 oz
• Mix the Batter: Beat the mixture on medium speed for 2 minutes. Scrape down the sides and bottom of the bowl, then beat for 1 more minute. The batter will be thick.
• Pour the Batter: Pour the cake batter into the greased bundt pan, spreading it evenly.
• Bake: Bake the cake for 40-45 minutes at 350°F , or until a toothpick inserted into the center comes out clean and the cake bounces back when lightly pressed.
• Cool: Allow the cake to cool in the pan on a cooling rack for at least 30 minutes. The cake should start pulling away from the sides of the pan as it cools.
• Invert the Cake: Gently invert the cake onto the cooling rack to cool completely. You may need to use a silicone or rubber spatula to help loosen the cake before turning it over.

Prepare the Glaze

• Chop the Chocolate: Chop the bittersweet chocolate bar into small pieces.
  1 bittersweet chocolate baking bar | 4 oz | 113g
• Heat the Cream: In a microwave-safe glass measuring cup or bowl, heat the heavy cream for 30 seconds. Add the instant coffee or espresso powder and stir until dissolved. Microwave for an additional 20 seconds.
  6 tablespoons heavy cream | ~3 oz

  1 teaspoon instant coffee or espresso powder
• Melt the Chocolate: Add the chopped chocolate to the hot cream. Push the chocolate down with a spoon so it’s fully submerged. Let it sit for 1 minute.
• Mix the Ganache: Stir the chocolate and cream mixture until smooth. Add the coffee liqueur and chocolate liqueur, stirring to combine. If needed, microwave for another short interval to ensure the chocolate is fully melted and smooth. The glaze should be thin enough to pour.
  2 tablespoons coffee liqueur, Kahlúa or similar | ~1 oz

  1 tablespoon chocolate liqueur, Crème de Cacao or similar | ~0.5 oz
• Glaze the Cake: Place your cake on a cooling rack over a baking sheet (or line your countertop with parchment paper for easy cleanup). Pour the glaze over the top of the cooled cake, letting it drip evenly down the sides. If the ganache becomes too thick, microwave briefly to thin it out.
• Set and Serve: Let the glaze set before transferring the cake to a serving platter or cake stand. This cake is delicious served plain, either warm or cold. For an extra treat, serve with vanilla or coffee ice cream, or top with whipped cream and a sprinkle of espresso powder.