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Ingredients
| salted butter: 1 cup |
| granulated sugar: 3 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| unsweetened baking chocolate squares: 2 oz (melted) |
| eggs: 2 (large) |
| sour cream: 1 cup |
| baking soda: 1/2 tsp |
| baking powder: 1 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| orange liqueur: 1/3 cup |
Caffe Borgia Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
16 serving(s)
Tags
- Preheat oven to 325 degrees.
- In a bowl, beat 1 cup butter, 1 cup sugar, cocoa, and chocolate with a mixer until fluffy.
- Add eggs and sour cream.
- Beat until well mixed.
- Mix together baking soda, baking powder, and 2 cups flour.
- Stir into batter, then beat to blend well.
- Butter and flour-dust a 10- to 12-cup tube pan or bundt pan.
- Scrape batter into pan and spread level.
- Bake until cake just begins to pull from pan sides and center springs back when lightly pressed, about 1 hour.
- Meanwhile, in a medium sauce pan over high heat, stir 2 cups sugar with 1 cup water until sugar dissolves.
- Remove syrup from heat and add liqueur.
- Run a knife blade between cake and pan.
- Let cake cool in pan on a rack for about 10 minutes; invert cake onto rack, then tip cake back into pan.
- With a thin skewer, pierce cake all the way to the bottom of pan, making holes an inch apart.
- Slowly pour syrup over cake.
- Let cool about 1 1/2 hours.
- Dip cake pan in hot water almost to rim; wipe pan dry.
- Invert cake onto a plate.