Prep 15 mins
Cook 1 hr
This is the ultimate in decadence. Very, very rich and very, very good!
- 1 cup butter
- 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
- 2 cups all-purpose flour
- 1⁄3 cup orange-flavored liqueur
- 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 tip cake back into pan.
- 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 cake onto a plate.
Deep dark chocolate cake, moistened with a liqueur syrup. Delicious! The only thing missing is the whipped cream on the side. Thank you very much for this recipe.