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

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How to Make a Black Russian Chocolate Cake

This easy chocolate bundt cake recipe starts with a chocolate cake mix enhanced by adding instant pudding for extra moisture and flavor. Begin by mixing in the usual cake ingredients such as oil and eggs, then add a unique twist with strong coffee and liqueurs. The best part? You can make the entire cake in just one bowl! To finish, top the cake with a subtle coffee ganache that perfectly complements the rich chocolate flavor.

Ingredients

Cake Mix – Choose a chocolate cake mix that you prefer, such as Devil’s Food or a dark chocolate mix. Either a 13.25 ounce or 15.25 ounce cake mix will work.

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

Eggs – I typically use large eggs, but any size should work. Just ensure they are at room temperature for even mixing.

Chocolate Liqueur – If you don’t have chocolate liqueur on hand, vodka can be used as a substitute.

Supplies Needed

Bundt pan

Mixing bowl

Mixer (stand mixer or a hand-held mixer)

Oven thermometer (highly recommended)

Cooling rack

Tips and Tricks

Greasing Your Bundt Pan: There’s nothing worse than a cake that won’t come out of the bundt pan or tear when inverting. Use either nonstick spray or melted shortening to thoroughly grease your bundt pan. Be sure to get into all the nooks and crannies of the pan design. A pastry brush works well for this, or you can wipe the grease into the crevices with a soft cloth or paper towel. If you’re concerned about sticking, dust the greased pan with cocoa powder by tapping the pan against the side of your hand to help distribute it evenly.

Removing Your Cake: One key to successfully removing your cake is to avoid inverting it too soon. Allow the cake to cool in the pan, as it will begin to pull away from the sides naturally. If your cake doesn’t come out perfectly, don’t worry! You can easily cover any imperfections with glaze.

Oven Thermometer: Using an oven thermometer is essential since oven temperatures can vary significantly. Ensuring the correct temperature will help you achieve the best results.

Dry Utensils: Ensure that your measuring cup and stirring spoon are completely dry when making ganache. Any water can cause the ganache to split, preventing you from achieving the smooth, glossy chocolate texture.

My aunt’s handwritten cake recipe from her recipe binder

Variations

You can make this cake alcohol-free by using only coffee as the liquid in both the cake and glaze.

For a stronger coffee flavor, try making the ganache glaze with espresso chocolate chips or adding extra instant coffee to your warm cream.

If you prefer a boozier flavor in the glaze, reduce the cream to 2.5 ounces and add a total of 2 ounces of liqueur. Just be careful not to alter the ratio of liquid to chocolate too much, as it may prevent the ganache from setting properly.

If you prefer a powdered sugar glaze instead of a chocolate glaze, mix 1 cup of powdered sugar with 1/4 cup of Kahlúa

Related Recipes You’ll Love

If you enjoy liqueur-infused desserts, try my Mudslide Brownies or Champagne Strawberries