Black Russian Cake

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, room temperature
• 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)

Prepare the Cake

1. Preheat Oven: Preheat your oven to 350°F.
2. Grease the Bundt Pan: Grease a bundt pan with nonstick spray or a light dusting of cocoa powder. Set aside (see notes below for more tips on properly greasing your cake pan).
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the dry cake mix and instant pudding mix.
4. Add Wet Ingredients: Add the oil, eggs, cooled coffee, and both liqueurs to the dry ingredients.
5. 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.
6. Pour the Batter: Pour the cake batter into the greased bundt pan, spreading it evenly.
7. 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.
8. 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.
9. 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

1. Chop the Chocolate: Chop the bittersweet chocolate bar into small pieces.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.