Caffe Borgia Cake Recipe

Ingredients
<br>- 1 cup butter or margarine
<br>- 3 1/3 cups sugar
<br>- 1/4 cup unsweetened cocoa powder
<br>- 2 ounces unsweetened chocolate, melted
<br>- 2 large eggs
<br>- 1 cup sour cream
<br>- 1/2 teaspoon baking soda
<br>- 1 1/2 teaspoons baking powder
<br>- 2 cups all-purpose flour
<br>- 1/3 cup orange liqueur
<br><p></p>Directions
<br>step 1: In a bowl, beat 1 cup butter, 11/3 cups sugar, cocoa, and chocolate with a mixer until fluffy. Add eggs and sour cream. Beat until well mixed.
<br>step 2: Mix together soda, baking powder, and 2 cups flour. Stir into batter, then beat to blend well.
<br>step 3: Butter and flour-dust a 10- to 12-cup tube pan. Scrape batter into pan and spread level. Bake in a 325 degree oven until cake just begins to pull from pan sides and center springs back when lightly pressed, about 1 hour.
<br>step 4: Meanwhile, in a 11/2- 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.
<br>step 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 11/2 hours.
<br>step 6: Dip cake pan in hot water almost to rim; wipe pan dry. Invert cake onto a plate.
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Ingredients
- 1 cup butter or margarine
- 3 1/3 cups sugar
- 1/4 cup unsweetened cocoa powder
- 2 ounces unsweetened chocolate, melted
- 2 large eggs
- 1 cup sour cream
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 cups all-purpose flour
- 1/3 cup orange liqueur

Directions
step 1: In a bowl, beat 1 cup butter, 11/3 cups sugar, cocoa, and chocolate with a mixer until fluffy. Add eggs and sour cream. Beat until well mixed.
step 2: Mix together soda, baking powder, and 2 cups flour. Stir into batter, then beat to blend well.
step 3: Butter and flour-dust a 10- to 12-cup tube pan. Scrape batter into pan and spread level. Bake in a 325 degree oven until cake just begins to pull from pan sides and center springs back when lightly pressed, about 1 hour.
step 4: Meanwhile, in a 11/2- 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.
step 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 11/2 hours.
step 6: Dip cake pan in hot water almost to rim; wipe pan dry. Invert cake onto a plate.

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