Black Russian Bundt Cake

Named after the classic cocktail, this Bundt cake combines vodka and Kahlua right in the batter. A yellow cake mix gets doctored up with instant chocolate pudding mix, oil, eggs, and the two spirits, producing a dense, moist cake with a deep chocolate-coffee flavor that’s unmistakably adult.

The chocolate pudding mix does more than add flavor. It makes the crumb incredibly dense and moist, almost like a pound cake. Combined with a full cup of oil, this cake stays tender for days and actually improves after sitting overnight as the alcohol flavors mellow and distribute more evenly.

After baking, poke holes all over the warm cake with a fork and slowly pour the Kahlua-powdered sugar glaze over the top. The holes let the glaze soak deep into the cake, creating pockets of sweet, boozy moisture throughout. Don’t rush this step. Pour a little, let it absorb, pour a little more.

Chef Tips

• Let the cake cool in the pan for exactly 10 minutes before inverting. Too soon and it breaks apart. Too long and it sticks to the pan.
• Grease and flour the Bundt pan thoroughly, getting into every groove. The oil-rich batter is sticky and will cling to ungreased spots.
• Dust with powdered sugar after the glaze has fully dried for a clean, bakery-style finish.

Variations

• Use chocolate cake mix instead of yellow for an even more intense chocolate experience.
• Replace Kahlua with Baileys Irish Cream for a creamier, less coffee-forward flavor.
• Add a tablespoon of instant espresso to the batter for an extra jolt of coffee intensity.