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Black Russian Cake

Raven Higheagle


I just love this cake! Being a retired pastry chef, pretty much means I would rather cook or eat anything but sweets. But, when I do bake a sweet, it's one that I will actually eat.


☆☆☆☆☆ 0 votes

Serves 10 to 12
15 Min
55 Min


  • 1 box
    (18. 5 ounce) deep chocolate cake mix
  • 1/2 c
    vegetable oil
  • 1 pkg
    (4.5 ounce) instant chocolate pudding mix
  • 4 large
    eggs, at room temperature
  • 1 c
    strong coffee
  • 1/4 c
    coffee liqueur
  • 1/4 c
    creme de cacao

  • 1 dash(es)
    strong coffee
  • 1 c
    confectioners' sugar, sifted
  • 2 Tbsp
    coffee liqueur
  • 2 Tbsp
    creme de cacao

How to Make Black Russian Cake


  1. Preheat oven to 350 degrees. Grease and flour a Bundt pan
  2. Blend all the ingredients in a large mixing bowl.
  3. Beat 3 minutes on medium speed with an electric mixer.
  4. Pour into prepared bundt pan and bake for 45 to 55 minutes.

    While the cake is baking prepare the topping.

    Combine all the ingredients, mixing well.
  6. Cool cake in the pan for 20 minutes, then remove from pan. Place on serving platter or cake stand.
  7. Punch holes in cake with a meat fork.

    Spoon topping over cake.
  8. NOTE: The topping is good over ice cream too.

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