Caffe Borgia, chocolate-flavor coffee with whipped cream and orange peel, inspired this cake. Serve with espresso-flavor whipped cream.

Allrecipes Member


Recipe Summary test

2 hrs 30 mins
2 hrs 30 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Mix together 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. 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.

  • 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.

  • 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.

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


Reprinted with permission of Sunset(R) magazine. All rights reserved.

Nutrition Facts

398 calories; protein 3.7g; carbohydrates 58.3g; fat 17.3g; cholesterol 60.1mg; sodium 172.9mg. Full Nutrition

Reviews (1)

Rating: 5 stars
AWESOME! This cake was baked for me for my birthday, so I did not prepare it, but I can vouch that it tastes divine! It is so rich and moist, and the orange liqueur adds a perfect flavor to the already sublime rich chocolate. It does not require frosting of any kind, and my mother-in-law made up a batch of "espresso Cool Whip", which I tried but found to be completely unnecessary. This cake is so wonderful, and I highly recommend it for any special occasion. Thanks so much for sharing this invaluable recipe! Read More