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Home » Recipes » Black Russian Cake with Kahlua Filling

Black Russian Cake with Kahlua Filling

January 25, 2016 Updated: December 18, 2020 By Julie Menghini 51 Comments

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two photo collage with the top photo a slice of creamy chocolate cake the second photo is the whole cake decorated with chocolate flowers. The title banner runs through the center of the collage

Black Russian Cake with Kahlua filling and a chocolate ganache is rich, creamy and delicious. It’s a rich decadent chocolate cake that is quick and easy, and perfect for any occasion.

Top view of a beautiful creamy dark chocolate Black Russian Cake decorated with chocolate daisies

This Black Russian Cake is a deep chocolate moist cake that is perfect for any occasion. If you like Kahlua, you’re going to love this cake.

I used to occasionally drink an adult beverage called a Black Russian. It’s made with Kahlua and Vodka. These babies pack a punch, and if I had more than one,

I was either the life of the party or down for the count. I’m a little more responsible nowadays, but hey, they were delicious!

I have no restraint when it comes to my Black Russian Cake with an amazing Kahlua filling, however!

A piece of chocolate cake on a plate, topped with model chocolate flowers.

This cake may look a little fancy but it’s quick and easy, and actually starts out using a cake mix.

No one would ever know because this Kahlua chocolate cake with it’s creamy filling and chocolate ganache is delicious.

I baked this decadent chocolate cake in a tube pan, also known as an angel food cake pan because I wanted a flat top for decorating. You could also use a bundt pan.

Don’t forget to pin this delicious recipe to your favorite board!

I applied a thin crumb coat using buttercream frosting, thinking that my Kahlua ganache would flow smoother. That step isn’t necessary. My ganache was still a bit thick so, while not perfect, it was still delicious.

You could just drizzle a glaze over the top and call it done too.

I was inspired to make this cake after I learned how to make modeling chocolate. I wanted a special chocolate cake to decorate.

Beautiful round chocolate cake with a shiny ganache decorated with chocolate flowers.

The technique is a lot of fun, and I hope you will give this cake and the technique a try.

This boozy chocolate cake looks a little intimidating, but it’s so easy to make. You don’t have to go crazy decorating like I did. A smooth ganache drizzle and you’re good to go.

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I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

Top view of a whole Black Russian Cake
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5 from 3 votes

Black Russian Cake

Black Russian Cake with Kahlua filling and a chocolate ganache is rich, creamy and delicious. It’s quick, easy, delicious and perfect for any occasion.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 15
Author Hostess At Heart
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Ingredients

cake

  • 1 yellow cake mix
  • 1 box of chocolate pudding not instant, cook and serve
  • 1/2 cup granulated white sugar
  • 1 cup of vegetable oil
  • 3/4 cup water
  • 1/4 cup vodka I used 360 double chocolate vodka
  • 1/4 cup Kahlua
  • 4 eggs

Filling

  • 1/4 cup Kahlua
  • 1/2 cup powdered sugar

Ganache

  • 10 oz dark bar chocolate Do not use chocolate chips
  • 1 pint Heavy Whipping Cream * make sure it’s not “Ultra-Pasteurized”

Instructions

Cake

  • Preheat the oven to 350 degrees F. Generously grease tube or bundt pan.
  • Combine all of the cake ingredients together, and mix until combined. Pour into the cake pan and bake for 45 minutes.
  • Allow pan to cool at least 15 minutes. Run a knife around the perimeter of the pan and turn onto a cooling rack.
  • Using a skewer, poke holes into the cake. Mix Kahlua and powdered sugar together until smooth. Pour over the cake.

Ganache

  • Chop chocolate bar into small pieces. I don’t use chocolate chips for this because they contain stabilizers to keep their shape during baking. I don’t measure the whipped cream, I just pour it over the chocolate until most of the chocolate is covered. Probably close to a cup. Don’t choose Ultra-Pasteurized cream because it can contain water that will seize your chocolate. Microwave at 50% power one minute at a time. Stir after each minute until smooth. Add additional cream to thin if necessary, one tablespoon at a time, stirring after each addition.
  • Glaze or cover cake with ganache. Allow to set up (or freeze briefly) before any additional decorating.

Notes

Recipe adapted from the “Toast to Omaha” by the Junior League of Omaha 2006

Nutrition

Calories: 455kcal | Carbohydrates: 52g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 285mg | Potassium: 191mg | Fiber: 2g | Sugar: 33g | Vitamin A: 535IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 3.2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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Comments

  1. NancyC says

    February 7, 2016 at 10:52 pm

    Beautiful cake-so artistic!

    Reply
    • Julie Menghini says

      February 8, 2016 at 11:37 am

      Thank you Nancy! I love to tinker and this was the perfect project for that.

      Reply
  2. pattisj says

    February 3, 2016 at 2:38 am

    That is one beautiful cake! Almost too pretty to cut into.

    Reply
  3. Alissa Apel says

    January 29, 2016 at 12:42 pm

    Oh my this looks so good! I’ve never made this. I should! I’m pinning it now.

    Reply
    • Julie Menghini says

      January 31, 2016 at 11:08 am

      Thank you Alissa. It is so much fun. If you give it a try let me know what you create.

      Reply
  4. Jamie | The Kitchenarium says

    January 28, 2016 at 8:53 am

    I need to try both the cake and the drink… probably together! The decorations are lovely too!

    Reply
    • Julie Menghini says

      January 28, 2016 at 12:12 pm

      Thank you Jamie! The cake was fun to make and hey if we are already celebrating, bring on the booze!

      Reply
  5. Celebrating Sunshine says

    January 27, 2016 at 8:32 am

    I love ganache and I love Kahlua. This cake looks amazing! I wish I were there to watch you decorating it. 🙂

    Reply
    • Julie Menghini says

      January 27, 2016 at 8:39 am

      Thank you Ana! We could have fun doing it together! Better hop a plane today. Monday we are down for about 11 inches of snow. 🙂

      Reply
  6. Linda says

    January 26, 2016 at 7:14 pm

    Wow! Beautiful Julie! You did a wonderful job with the chocolate modeling!! The cake is absolutely gorgeous! 🙂

    Reply
    • Julie Menghini says

      January 26, 2016 at 8:48 pm

      Thank you Linda! I had so much fun putting this cake together. I made your Jerk pork chops and rice tonight! I loved the flavor but tried baking them instead of cooking them on a grill pan. They were delicious as was the rice, but next time I’ll put them on a grill pan. Enjoy your evening Linda!

      Reply
  7. Shari says

    January 26, 2016 at 11:40 am

    I am just in awe of your cake, Julie! Wow!!! I have never seen anything like it. Those chocolate flowers on top are so beautiful. The inside of the cake sounds delicious,too. I am looking forward to your post about how to model chocolate. I have never heard of this technique before. Thank you so much for sharing this!

    Reply
    • Julie Menghini says

      January 26, 2016 at 1:07 pm

      Thank you Shari. The cake is really moist and delicious. The modeling chocolate instructions come out tomorrow. If you can use a cookie cutter you can make some fun decorations.

      Reply
  8. Lily says

    January 26, 2016 at 9:50 am

    wow, wow, wow, that’s a gorgeous cake Julie, nice job! Very boozy too:) Do you think it would work well with a chocolate flavored cake mix?

    Reply
    • Julie Menghini says

      January 26, 2016 at 10:25 am

      Thanks Lily! I think a chocolate cake mix would be perfect!

      Reply
  9. Elaine @ foodbod says

    January 26, 2016 at 9:12 am

    You know I don’t do sweet so I don’t usually comment on cakes but that is the most stunning chocolate work, Julie, wow!!!

    Reply
    • Julie Menghini says

      January 26, 2016 at 10:26 am

      Thank you so much Elaine! I love to tinker so really enjoy stuff like this.

      Reply
  10. Emily says

    January 26, 2016 at 8:46 am

    Wow, Julie! This cake just leaves me speechless…and drooling.

    Reply
    • Julie Menghini says

      January 26, 2016 at 10:27 am

      Thank you Emily! Check out tomorrow to see how to do the modeling chocolate if you don’t already know. It is easy and fun and will make a great activity to share with the kiddos.

      Reply
  11. Angie says

    January 25, 2016 at 11:03 pm

    That is absolutely beautiful, Julie! I almost had a heart attack when I saw it. That’s how beautiful it is! Can’t wait to learn how to make the chocolate flowers!

    Reply
    • Julie Menghini says

      January 26, 2016 at 8:04 am

      Thank you Angie! I had so much fun making this cake. I really wish that I would have known how to make model chocolate years ago. That post goes live tomorrow so get your cookie cutters out. Enjoy your day!

      Reply
  12. Rena says

    January 25, 2016 at 10:39 pm

    What a beautiful looking cake! Just love the flowers! You do great work!

    Reply
    • Julie Menghini says

      January 26, 2016 at 8:05 am

      Thank you Rena! It sure looks a lot harder than what is is, and it was so much fun playing with it.

      Reply
  13. Lynz Real Cooking says

    January 25, 2016 at 9:25 pm

    Yumm this looks fantastic! It is gorgeous Julie! I can’t wait to hear about the next part!! Lovely

    Reply
    • Julie Menghini says

      January 26, 2016 at 8:06 am

      Oh Lynz, thank you so much. It will be up tomorrow. Talk about fun and easy!

      Reply
  14. apuginthekitchen says

    January 25, 2016 at 7:45 pm

    Really a beautiful and delicious cake and can’t wait to learn more about the chocolate modeling it really is gorgeous.

    Reply
    • Julie Menghini says

      January 25, 2016 at 8:38 pm

      Suzanne, it was so much fun. That technique will be out on Wednesday. I wish I would have known how to do this wen my kiddos were young. They would have loved it.

      Reply
  15. cookingwithauntjuju.com says

    January 25, 2016 at 5:16 pm

    I don’t know about a Black Russian cocktail but your cake sure looks good. Best to have only one piece or I could feel my head spinning with all that booze 🙂 Fun to take classes and learn something new…

    Reply
    • Julie Menghini says

      January 25, 2016 at 6:01 pm

      Thank you Judi! This was an on-line challenge from a gal in India. She did such a great job and I learned so much and had a heck of a lot of fun.

      Reply
      • cookingwithauntjuju.com says

        January 27, 2016 at 6:39 am

        Craftsy has a few online chocolate modeling classes. You can learn to do just about anything you want!

        Reply
        • Julie Menghini says

          January 27, 2016 at 8:48 am

          They have some great classes. My problem is that I download them and then don’t get to them. I have three sourdough classes that I need to take on Udemy.

          Reply
  16. Amy says

    January 25, 2016 at 4:10 pm

    Ummmmm……yes please!!! What an absolutely scrumptious dessert!! And beautiful to look at as well!!

    Reply
    • Julie Menghini says

      January 25, 2016 at 6:02 pm

      Thank you Amy! It was so much fun to make. The modeling chocolate post will be available on Wednesday. It would be a lot of fun to do with the kiddos too.

      Reply
  17. Loretta says

    January 25, 2016 at 2:28 pm

    Did I just read what you just wrote? Black Russians??? MY OH MY Julie, you are right, we’re absolutely 2 peas in a pod! I absolutely love that drink, it feels so good and warm going down your throat doesn’t it? But I’m not so sure I could handle 2, I don’t think I’ve ever tried. WOW! your cake looks exquisite! Look at all that detailed work, quite something, I was waiting for your post, you gave us a sneak peak didn’t you??? You Temptress! Great job, can’t wait to see the more detailed version of the chocolate modeling. I’ll have a couple slices of that cake now please 🙂

    Reply
    • Julie Menghini says

      January 25, 2016 at 2:49 pm

      Ha! Loretta, that cake is so easy and moist, and I had so much fun with the modeling chocolate. I sweat it is easy. That post goes Wednesday. The thing I love about the modeling chocolate is that it tastes like chocolate. I don’t think fondant or gum paste is all that good. I love black russians, but boy they are potent! Did you get unburied from the snow? We got a little, but freezing drizzle today. That sure creates havoc.

      Reply
  18. Naina says

    January 25, 2016 at 1:22 pm

    That’s one showstopper of a cake Julie!! So, so gorgeous! And I can imagine how fantastic it must taste with the Kahlua!!

    Reply
    • Julie Menghini says

      January 25, 2016 at 2:51 pm

      Thank you Naina! It was really moist and delicious, and the modeling chocolate was so much fun to do. That post comes out on Wednesday. I wish I had known how to do it when my kids were young. They would have loved adding their own little creations. Enjoy your day!

      Reply
  19. Mar says

    January 25, 2016 at 12:39 pm

    Oh wow, what a decadent looking cake. My husband’s birthday is coming soon. Not sure if I will try this but loving the chocolate grenache. I just have kahlua. Would just kahlua work?

    Reply
    • Julie Menghini says

      January 25, 2016 at 2:52 pm

      Thank you! It would absolutely work. This cake is so moist, and the kahlua with the chocolate is really good.

      Reply
  20. Johanne Lamarche says

    January 25, 2016 at 11:28 am

    Spectacular cake Julie! Does NOT look easy!!! mine would be in a Bundt w maybe a glaze but I’d rather have a slice of yours. My birthday is coming us hint hint!!!

    Reply
    • Julie Menghini says

      January 25, 2016 at 2:59 pm

      Thank you Johanne! That’s a deal I’d love to make you a birthday cake! I hope everyone bakes you a birthday cake! It isn’t difficult. I’m a tinkerer so really had a lot of fun with this project.

      Reply
  21. CakePants says

    January 25, 2016 at 10:53 am

    WOW! What a beautifully-decorated cake! And I’ve certainly never turned down anything involving chocolate and kahlua 🙂

    Reply
    • Julie Menghini says

      January 25, 2016 at 2:59 pm

      Ha! A girl after my own heart. It is easy and fun to make. Have a great day!

      Reply
  22. Mike says

    January 25, 2016 at 9:56 am

    Do you never even consider my waistline!!!! 🙂

    Reply
    • Julie Menghini says

      January 25, 2016 at 9:57 am

      Thank you Mike! It is a killer!

      Reply
  23. simplyvegetarian777 says

    January 25, 2016 at 9:49 am

    Oh myyyyyy Julie!!
    This is one rich gorgeous sinful and delicious cake! I am eager to see that post with chcolate modeling instruction :).
    Beautiful

    Reply
    • Julie Menghini says

      January 25, 2016 at 9:51 am

      Thank you Sonal! Modeling chocolate is so much fun and would be a great activity for kids too! That will be posted on Wednesday.

      Reply

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