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Caffè Borgia Cake

Yield Makes 16 servings


  • 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

Nutrition 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

How to Make It

  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.