Caffè Borgia Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 lb butter 
• 2 large eggs 
• 2 cups flour all-purpose
• 0.3 cup orange-flavor liqueur 
• 1 cup cup heavy whipping cream sour
• 3.3 cups sugar 
• 2 ounces chocolate unsweetened melted
• 0.3 cup cocoa unsweetened

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• cake form
• skewers

Directions

1. In a bowl, beat 1 cup butter, 1 1/3 cups sugar, cocoa, and chocolate with a mixer until fluffy.
2. Add eggs and sour cream. Beat until well mixed.
3. Mix together soda, baking powder, and 2 cups flour. Stir into batter, then beat to blend well.
4. Butter and flour-dust a 10- to 12-cup tube pan. Scrape batter into pan and spread level.
5. Bake in a 325 oven until cake just begins to pull from pan sides and center springs back when lightly pressed, about 1 hour.
6. Meanwhile, in a 1 1/2- to 2-quart pan over high heat, stir 2 cups sugar with 1 cup water until sugar dissolves.
7. Remove syrup from heat and add liqueur.
8. Run a knife blade between cake and pan.
9. 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.
10. Let cool about 1 1/2 hours.
11. Dip cake pan in hot water almost to rim; wipe pan dry. Invert cake onto a plate.