Black Russian Cocktail Cake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">75g cocoa powder, unsweetened</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">350g granulated sugar</li> <li class="ingredients-single-item">3 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">120ml Kahlúa or coffee liqueur</li> <li class="ingredients-single-item">80ml vodka</li> <li class="ingredients-single-item">120ml strong brewed espresso, cooled</li> <li class="ingredients-single-item">120ml buttermilk</li> <li class="ingredients-single-item">For the glaze: 150g icing sugar</li> <li class="ingredients-single-item">For the glaze: 30ml Kahlúa or coffee liqueur</li> <li class="ingredients-single-item">For the glaze: 15ml vodka</li> <li class="ingredients-single-item">For the glaze: 1 tbsp cocoa powder</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm (10-inch) bundt pan</li> <li class="equipment-single-item">Stand mixer or electric hand mixer</li> <li class="equipment-single-item">Fine mesh sieve for sifting</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Generously grease a 25cm bundt pan with butter, then dust with cocoa powder, tapping out any excess. This thorough preparation ensures your cake will release perfectly after baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Sifting eliminates lumps and incorporates air, creating a lighter texture in the finished cake. Set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended beating creates tiny air pockets that give the cake structure and lightness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl between additions. The mixture should look smooth and satiny. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Beat in the vanilla extract until combined. In a separate jug, mix together the coffee liqueur, vodka, cooled espresso, and buttermilk. The acidity in the buttermilk will react with the baking soda to help the cake rise properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> With the mixer on low, add the dry ingredients in three parts, alternating with the liqueur-buttermilk mixture, beginning and ending with the dry ingredients (dry-wet-dry-wet-dry). Mix just until combined after each addition, being careful not to overmix which would develop the gluten and make the cake tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Gently tap the pan on the counter a few times to release any large air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. The cake will also start to pull away slightly from the sides of the pan when done. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the cake to cool in the pan for exactly 15 minutes—any less and it may break, any more and it might stick. Then invert onto a wire rack to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the cake cools, prepare the glaze. In a medium bowl, whisk together the icing sugar, coffee liqueur, vodka, and cocoa powder until smooth and glossy. If the glaze seems too thick, add a little more liqueur or vodka, a teaspoon at a time, until it reaches a pourable consistency that will still coat the back of a spoon. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Once the cake is completely cool, place it on your serving plate and spoon the glaze evenly over the top, allowing it to drip dramatically down the sides. Let the glaze set for about 30 minutes before serving. The alcohol in this glaze will not completely cook off, giving the cake its signature Black Russian cocktail flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> For the complete Black Russian experience, serve slices at room temperature with a small glass of the cocktail or a scoop of coffee ice cream. The cake will keep, well-wrapped at room temperature, for up to 4 days, with the flavors deepening over time. </li> </ol>