Caffe Borgia Cake

This is the ultimate in decadence. Very, very rich and very, very good!!

Preheat oven to 325 degrees.

In a bowl , beat 1 cup butter , 1 cup sugar , cocoa , and chocolate with a mixer until fluffy.

Add eggs and sour cream.

Beat until well mixed.

Mix together baking 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 or bundt pan.

Scrape batter into pan and spread level.

Bake until cake just begins to pull from pan sides and center springs back when lightly pressed , about 1 hour.

Meanwhile , in a medium sauce 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.

With a thin skewer , pierce cake all the way to the bottom of pan , making holes an inch apart.

Slowly pour syrup over cake.

Let cool about 1 1 / 2 hours.

Dip cake pan in hot water almost to rim.

Wipe pan dry.

Invert.

butter, sugar, unsweetened cocoa, unsweetened chocolate, eggs, sour cream, baking soda, baking powder, all-purpose flour, orange-flavored liqueur