Black Russian Chocolate Chip Cake
Submitted by pooker
A boozy chocolate chip cake spiked with vodka, Kahlua, and instant coffee, then drenched in a buttery vodka-Kahlua glaze. Starts with a box mix but finishes like a showstopper.
YIELD
1 cakePREP
10 minCOOK
1 hrsREADY
1 hrsImagine a cocktail and a cake had a love child. This is it.
A yellow cake mix gets a serious upgrade with vodka, Kahlua, and a hit of instant coffee that deepens every chocolatey bite.
Mini chocolate chips and chopped nuts are folded into the batter before it goes into a tube pan, and when it comes out, the whole thing gets pricked and soaked with a warm butter, sugar, vodka, and Kahlua glaze.
It’s rich, it’s moist, and it’s got just enough booze to make things interesting without knocking anyone sideways.
Pro Tips
- Use mini chocolate chips so they distribute evenly through the batter instead of sinking to the bottom.
- Prick the cake generously with a skewer before glazing so the syrup soaks deep into the crumb.
- Let the glaze cool just slightly before drizzling so it clings to the cake rather than pooling at the base.
- This cake actually tastes better the next day once the flavors have had time to marry.
Ingredients
Directions
Heat oven to 325℉ (160℃).
Grease and flour 10 inch tube pan. Mix together all ingredients except chips and nuts.
Beat vigorously for 2 minutes then stir in chips and nuts and last 5 ingredients.
Bake 50 to 60 mins., until toothpick tests clean.
Cool. Remove from pan.
Melt butter in saucepan.
Stir in water and sugar. Boil exactly 5 minutes, stirring constantly.
Remove from heat. Stir in vodka and kahlua.
Prick top and sides of cake and drizzle glaze evenly over top and sides.
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