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


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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


  • 1Preheat oven to 350 degrees. Grease and flour a Bundt pan
  • 2Blend all the ingredients in a large mixing bowl.
  • 3Beat 3 minutes on medium speed with an electric mixer.
  • 4Pour 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.
  • 6Cool cake in the pan for 20 minutes, then remove from pan. Place on serving platter or cake stand.
  • 7Punch holes in cake with a meat fork.

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

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