Black Russian Cake

Is it strange that I'm always really disappointed in myself when I forget to take a picture of something? Maybe I should just be happy that usually when this happens, it's also a case of something being so good that there is no time to waste in taking pictures. Sometimes I just need to dig in. This cake was no exception.

I can't remember how I came across this recipe, but I'm so glad I did. This cake is super easy, incredibly moist and has great flavor from the coffee and Kahlua. I'm a huge fan of most things coffee flavored, and I kind of wished that flavor was more potent in this cake, but either way it was still delicious.

Black Russian Cake
Source: The New Intercourses: An aphrodisiac cookbook

For the cake:
butter for greasing
1 cup vegetable oil
4 large eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua
1 package dark-chocolate cake mix
1 (3 1/2 ounce) package instant chocolate pudding

For the topping:
1 1/2 cup confectioners sugar, sifted
3 tablespoons strong coffee
3 tablespoons Kahlua
3 tablespoons creme de cacao

Preheat the oven to 350 degrees and thoroughly grease a 10-inch Bundt pan or a tin of miniature Bundts.

For the cake, combine the oil, eggs, coffee, creme de cacao, and Kahlua in a large bowl. Mix well with a wooden spoon. Add the cake mix and pudding mix, and stir until just combined. Pour into the Bundt pan until three-fourths full.

Bake 45 to 50 minutes, or until a skewer inserted comes out clean. Invert cake onto a serving plate and punch holes throughout the cake with a skewer or ice pick.

While the cake is baking, prepare the topping. Be sure to sift the confectioners sugar well, or the glaze will be lumpy. Combine the confectioners sugar, coffee, Kahlua, and creme de cacao until the sugar dissolves. Spoon over the warm cake, reserving several tablespoons to drizzle onto cut slices.

Serve warm or at room temperature.

Tiramisu Bundt Cake

Mmm, coffee and Kahlua, such a great combination. This cake is amazing. I really don't know what else to say, it is so moist, with a hint of coffee and Kahlua flavor. I was not at work for 2 weeks, so I decided to bring this cake as a sort of "welcome me back, thanks for not firing me" treat, and I have never had such rave reviews from my co-workers. They always love when I bring treats, but the response was nothing like this, I think they had the cake gone in less than 2 hours. I can't wait for an excuse to make this again!


Tiramisu Bundt Cake
Source: Baking Bites

Ingredients:
3 cups all purpose flour

2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups milk
1/4 cup espresso or very strong coffee
1/4 cup Kahlua

Directions:
Preheat oven to 325F. Grease and flour a 12-cup bundt pan.


In a medium bowl, whisk together flour, baking soda, baking power and salt.

In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vanilla extract. Working in two or three additions, alternate adding the flour mixture and the milk into the large bowl, ending with an addition of flour, and mixing just until everything is incorporated.

Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl. Add espresso to one of the small bowls and whisk until well-combined. Add Kahlua to the second small bowl and whisk until well combined.

Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter. Pour espresso batter on top of Kahlua batter. These batters maybe slightly thinner, but do not mix or stir them. Carefully spread all remaining plan batter into the bundt pan.

Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.

Let cake cool in pan for 15-20 minutes, then turn cake out onto a wire rack to cool completely before frosting.

Serves 16.


Kahlua Mascarpone Frosting

1/4 cup butter, room temperature
4-oz mascarpone cheese, room temperature
1/4 cup Kahlua
2 cups confectioners’ sugar

Combine all ingredients in a medium-sized mixing bowl and beat at medium-high speed until very smooth and fluffy. Use a butter knife or spatula to apply the frosting to the bundt in a thick, even layer.

S'mores Cake

My first blog post, yippee! Not the most appetizing picture, especially with the cat's anti-seizure meds in the background, but I promise this cake tasted good! I've gotten in the habit of bringing treats to work as often as I can, and I wanted to make something semi-festive for the 4th of July, so when I saw this cake I knew it had to be made. I found the recipe here. The comments in red are things I changed or had trouble with. This cake was definitely very sweet and should be consumed with a beverage of your choice. Also, as you can tell from the picture, my marshmallow creme pretty much melted out of the cake, and since I don't have two 9in pans I used a 9in and a 10in, resulting in cakes that were too flat.

S’mores Cake
Graham Cracker Cake
1/2 cup butter, room temperature
1 cup sugar
3 large egg yolks
1 tsp vanilla extract (I used about 1 1/2)
2 cups graham cracker crumbs*
2 tsp baking powder
1/4 tsp salt
1 cup milk (I used skim)
3 large egg whites, room temperature


Preheat oven to 375F. Lightly grease two 9-inch cake pans (see opening paragraph) with cooking spray or oil and line with parchment paper (turn the pan upside down to trace the right size, cut out and line pan).In a large bowl, cream together the butter and sugar until light. Beat in egg yolks and vanilla extract.In a small bowl, whisk together graham cracker crumbs, baking powder, salt. Working in two or three additions, alternate stirring the graham cracker mixture and the milk into the butter mixture.Beat egg whites to soft peaks in a clean, medium-sized bowl. Working in 2 or three additions, fold egg whites into graham cracker mixture, mixing until no streaks of white remain.Divide evenly into prepared pans.Bake for about 20 minutes, or until cake springs back when lightly touched and a toothpick inserted into the center comes out clean.Let cakes cool in pans for 3 minutes, then invert onto wire racks (remove parchment paper) to cool completely before filling and frosting.

To assemble: Place one layer of cake on a cake stand or serving platter. Spread about 1/2 cup of the chocolate frosting onto the cake, then spread the marshmallow creme into an even layer.Top marshmallow layer with second cake round, then pour remaining frosting over the top, spreading it into an even layer with an offset spatula and allowing it to drip slightly down the sides of the cake.Cake will set up quickly, and should be stored in the refrigerator if not being served shortly after being assembled.

Makes 1 9-inch cake, Serves 8-10

Marshmallow Filling and Milk Chocolate Frosting
1 7-oz jar marshmallow creme
8-oz milk chocolate, chopped
1/4 cup half and half/cream (half and half)
2 tbsp butter
2 tbsp corn syrup

In a medium, microwave-safe bowl, heat chocolate, half and half, butter and corn syrup until melted. Stir with a fork or small whisk to ensure that everything comes together smoothly. Proceed to assemble cake (above) once the frosting is prepared.
*If you grind your own grahams in the food processor, you’ll need about 20 graham cracker squares. I used a regular store brand, nothing fancy. Grind a little extra, so you don’t have to go try and process one by itself if you’re short.