Black Russian Cake with Kahlua filling and a chocolate ganache is rich, creamy, and delicious. Our Kahlua chocolate cake looks like it came from a bakery but is easy enough to make at home.
1pintHeavy Whipping Cream* make sure it's not "Ultra-Pasteurized"
Instructions
Cake
Preheat the oven to 350 °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 the 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 heavy whipping 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
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.