Black Russian Bundt Cake ~ 尔罗斯黑蛋糕

This Black Russian Cake gets its name from the famous cocktail made with Vodka and Kahlua, a coffee flavoured liqueur.   As with most liqueur soaked cakes, this cake is very moist and delicious. Although I modified the recipe a  bit, as in cutting down the sugar and the cocoa, the cake was incredibly good and the coffee liqueur gave it a rich and unique flavour.  The cake tasted much better upon 'maturity', the next day.  A keeper recipe for sure!

Dig in!

Recipe for Black Russian Bundt Cake ~  尔罗斯黑蛋糕   (adapted from 'here' with modification)

Ingredients


• 7 oz plain flour
• 2.1/2 oz cornflour
• 1.1/2 oz milk powder
• 4 Tbsp cocoa powder  (reduced from 6 Tbsp)
• 1 Tbsp baking powder
• 1/4 tsp salt
• 9.1/2 oz caster sugar (reduced from 14 oz)
• 2 oz butter
• 3/4 cup + 2 Tbsp vegetable oil
• 3/4 cup milk
• 1 Tbsp vanilla
• 4 large eggs
• 1/4 cup Vodka (I substituted with water)
• 1/3 cup Kahlua
• 1/4 cup Kahlua to drizzle
Method


1. Grease a 10 cup Bundt cake pan, dust with some cocoa powder, set aside.
2. Sift flour, cornflour, dry milk powder, cocoa powder, baking powder and salt into a mixing bowl.  Add in sugar and mix well.
3. Add butter, oil, milk and vanilla to the dry ingredients.
4. Beat with a mixer till batter is smooth.
5. Add eggs till well combined.  Add in Vodka/water and Kahlua, mix evenly.
6. Pour batter into the prepared Bundt pan and bake in a preheated oven @ 165 deg. C for 45 to 50 mins.   Let cool in pan for about 25 mins. before inverting onto a wire rack to cool.
7. Wash the Bundt pan and when the cake is cool, put  back into the pan and poke holes on the surface of the cake.
8. Drizzle on the Kahlua.  Let the cake mature in the pan, overnight.
9. Unmould the cake, drizzle on some icing sugar or snow powder.  Serve.
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