Caffè Borgia Cake

Recipe from


Nutritional Information

Calories 446
Caloriesfromfat 44 %
Protein 4 g
Fat 22 g
Satfat 14 g
Carbohydrate 59 g
Fiber 1.4 g
Sodium 229 mg
Cholesterol 82 mg


about 1 cup (1/2 lb.) butter or margarine
3 1/3 cups sugar
1/4 cup unsweetened cocoa
2 ounces unsweetened chocolate, melted
2 large eggs
1 cup sour cream
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
about 2 cups all-purpose flour
1/3 cup orange-flavor liqueur


1. In a bowl, beat 1 cup butter, 1 1/3 cups sugar, cocoa, and chocolate with a mixer until fluffy. Add eggs and sour cream. Beat until well mixed.

2. Mix together soda, baking powder, and 2 cups flour. Stir into batter, then beat to blend well.

3. Butter and flour-dust a 10- to 12-cup tube pan. Scrape batter into pan and spread level. Bake in a 325° oven until cake just begins to pull from pan sides and center springs back when lightly pressed, about 1 hour.

4. Meanwhile, in a 1 1/2- to 2-quart pan over high heat, stir 2 cups sugar with 1 cup water until sugar dissolves. Remove syrup from heat and add liqueur.

5. 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 to pan, making holes an inch apart. Slowly pour syrup over cake. Let cool about 1 1/2 hours.

6. Dip cake pan in hot water almost to rim; wipe pan dry. Invert cake onto a plate.