Black Russian Bundt Cake with Homemade Kahlua
INGREDIENTS
•
1 3/4 cup all purpose flour
•
1/2 cup cornstarch
•
1/3 cup dry milk powder
•
6 Tbsp Dutch-process (dark) cocoa powder
•
Scant 1 Tbsp baking powder
•
1 tsp salt
•
2 cups granulated sugar
•
1/4 cup (1/2 stick) unsalted butter, softened
•
3/4 cup PLUS 2 Tbsp canola OR vegetable oil
•
3/4 cup milk [NOT skim]
•
1 Tbsp pure vanilla extract
•
4 large eggs, room temperature
•
1/4 cup vodka
•
1/3 cup coffee-flavored liqueur (such as Kahlua OR Homemade Recipe below)
•
3 Tbsp unsalted butter
•
2 Tbsp water
•
6 Tbsp granulated sugar
•
Pinch of salt
•
6 Tbsp coffee-flavored liqueur (such as Kahlua OR Homemade Recipe below)
•
***you can use up to 1/2 cup liqueur if you like your booze cakes to be well-soaked
•
Sifted powdered sugar, to garnish
•
Homemade Kahlua
•
Makes about 6 to 7 cups
•
1 quart (4 cups) water
•
2 to 2 1/4 cups sugar, to taste
•
1 tsp molasses
•
3 Tbsp granulated instant coffee OR espresso powder
•
1 Tbsp pure vanilla extract
•
1 3/4 cups vodka
•
1/2 cup brandy (for depth of flavor) OR more vodka
•
Stir water, sugar, molasses, and coffee powder together in a medium to large saucepan and bring to a boil. Simmer without a lid for about 1 1/2 to 2 hours, stirring frequently, until the syrup has reduced to about 4 cups.
•
Let cool briefly, being careful to stir as it’s cooling to avoid crystallization of the sugar. Add vanilla, vodka, and brandy. If you notice any grains of undissolved sugar, you can strain them out using a mine-mesh strainer.
•
Bottle and cap tightly. If drinking straight, it’s recommended to let it rest for at least a day to allow the flavors to meld.
Comments & Reviews
Just A Pinch Sweepstakes