Go Back
Chocolate Kahlua Bundt Cake is a light and airy double chocolate cake doused in a sweet, boozy glaze.  It starts with a two shortcut ingredients, cake mix and pudding mix and is jazzed up with two types of booze, Kahlua and Crème de Cacao. Traditionally, this boozy chocolate cake is called a Black Russian Cake.
Print Recipe

Chocolate Kahlua Bundt Cake - A Black Russian Cake

Chocolate Kahlua Bundt Cake is a light and airy double chocolate cake doused in a sweet, boozy glaze.  It starts with a two shortcut ingredients, cake mix and pudding mix and is jazzed up with two types of booze, Kahlua and Creme de Cacao. Traditionally, this boozy chocolate cake is called a Black Russian Cake.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: black russian cake, black russian cake with creme de cacao, boozy chocolate cake, chocolate kahlua bundt cake
Servings: 16
Author: Barbara

Ingredients

Black Russian Cake

  • 15.25 ounces dark chocolate cake mix
  • 1/2 cup vegetable oil
  • 3.5 ounces instant chocolate pudding mix
  • 4 eggs, room temperature
  • 3/4 cup strong coffee
  • 3/4 cup Kahlua and creme de cacao, combined

Boozy Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons strong coffee
  • 2 Tablespoons Kahlua
  • 2 Tablespoons creme de cacao
  • 2 Tablespoons vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Prepare Bundt pan by greasing and lightly flouring.
  • Beat cake mix, oil, chocolate pudding mix, eggs, 3/4 cup coffee and 3/4 cup combined Kahlua and creme de cacao for 4 minutes on medium speed.
    Chocolate Kahlua Bundt Cake is a light and airy double chocolate cake doused in a sweet, boozy glaze.  It starts with a two shortcut ingredients, cake mix and pudding mix and is jazzed up with two types of booze, Kahlua and Crème de Cacao. Traditionally, this boozy chocolate cake is called a Black Russian Cake.
  • Pour into prepared Bundt pan.
    Chocolate Kahlua Bundt Cake is a light and airy double chocolate cake doused in a sweet, boozy glaze.  It starts with a two shortcut ingredients, cake mix and pudding mix and is jazzed up with two types of booze, Kahlua and Crème de Cacao. Traditionally, this boozy chocolate cake is called a Black Russian Cake.
  • Bake for 45 - 50 minutes or until toothpick comes out clean. Let cool 5 - 10 minutes before inverting and removing from pan.
    Chocolate Kahlua Bundt Cake is a light and airy double chocolate cake doused in a sweet, boozy glaze.  It starts with a two shortcut ingredients, cake mix and pudding mix and is jazzed up with two types of booze, Kahlua and Crème de Cacao. Traditionally, this boozy chocolate cake is called a Black Russian Cake.
  • Poke holes all over warm cake with toothpick or cake tester.
    Chocolate Kahlua Bundt Cake is a light and airy double chocolate cake doused in a sweet, boozy glaze.  It starts with a two shortcut ingredients, cake mix and pudding mix and is jazzed up with two types of booze, Kahlua and Crème de Cacao. Traditionally, this boozy chocolate cake is called a Black Russian Cake.
  • Combine powdered sugar, 2 T. coffee, 2 T. Kahlua, 2 T. creme de cacao and vanilla.
    Chocolate Kahlua Bundt Cake is a light and airy double chocolate cake doused in a sweet, boozy glaze.  It starts with a two shortcut ingredients, cake mix and pudding mix and is jazzed up with two types of booze, Kahlua and Crème de Cacao. Traditionally, this boozy chocolate cake is called a Black Russian Cake.
  • Brush all over cake. Place a plate underneath the cooling rack to catch excess. Pour back over cake until all combined.
    Chocolate Kahlua Bundt Cake is a light and airy double chocolate cake doused in a sweet, boozy glaze.  It starts with a two shortcut ingredients, cake mix and pudding mix and is jazzed up with two types of booze, Kahlua and Crème de Cacao. Traditionally, this boozy chocolate cake is called a Black Russian Cake.

Notes

  • Use a dark chocolate cake mix if possible for a deeper chocolate flavor.
  • If you can't find creme de cacao, use Godiva Liquor.
  • Let your eggs come to room temperature, if possible before preparing this Black Russian Cake.
  • Sift your powdered sugar for a lump-free Kahlua glaze.
  • For better flavor, brew your coffee strong.
  • Be sure to use instant chocolate pudding mix.
  • For a fun twist, use Salted Caramel Kahlua.
  • The boozy glaze will absorb better if the cake is slightly warm.  If you miss this point, try warming up the glaze before brushing over the cake.
  • Place a plate under the cake on the cooling rack to catch the glaze that falls off.  Pour back over the cake!
  • Love Kahlua? Try our Dirty White Russian cocktail.