Recipe of the Month: Black Russian Cake

Written by Cafe Campesino on Jun 1, 2003 in NEWSLETTER, Recipes |

Black Russian Cake

Here’s a tasty cake for a hot summer night. Serve with your favorite iced CafĂ© Campesino coffee.


1 package dark-chocolate cake mix
1 cup vegetable oil
1 (3-ounce) package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua

1 cup confectioner’s sugar, sifted
2 tablespoons strong coffee
2 tablespoons Kahlua
2 tablespoons creme de cacao

Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and kahlua in a large bowl. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan until three-fourths full. (Save any remaining batter for cupcakes or to simply eat on the spot.) Bake 45 to 50 minutes at 350 degrees F. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combining the confectioner’s sugar, coffee, kahlua, and creme de cacao. Mix well and spoon over the warm cake.

From: InterCourses: An Aphrodisiac Cookbook

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