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Black Russian Cake with Kahlua Filling

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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

Top view of a beautiful creamy dark chocolate Black Russian Cake decorated with chocolate daisiesI used to occasionally drink an adult beverage called a Black Russian. It’s made with Kahlua and Vodka. These babies packed a punch, and if I had more than one, I was either the life of the party or down for the count. I am 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!

I was inspired to make this cake after I learned how to make modeling chocolate. I wanted a special chocolate cake to decorate. And, even though it may sound a little fancy, it is 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.

A slice of dark Chocolate Black Russian cake showing a creamy Kahlua filling and chocolate ganache.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. 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.
Modeling Chocolate instructions will be featured later this week! The technique is a lot of fun, and I hope you will give this cake and the technique a try.Beautiful round chocolate cake with a shiny ganache decorated with chocolate flowers.

Top view of a whole Black Russian Cake
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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

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: 10.7% | Vitamin C: 0.2% | Calcium: 11.4% | Iron: 17.6%
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

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.

Here are a few more cake recipes at we love!

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Peach Upside-Down Cake with Hot Rum Sauce

A slice of Upside-Down Peach Cake with a pour of Hot Rum Sauce and peaches running over the top

Decadent Chocolate Caramel Baileys Mini Cheesecakes

Chocolate Caramel Baileys Mini Cheesecakes with a dark cookie crumb crust, creamy cheesecake centers and chocolate curl garnish

Chocolate Vodka and Kahlua guarantee a moist and delicious Black Russian cake | HostessAtHeart.com

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Comments

    • 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 10:27 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

  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

    • 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 2:59 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

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