1. Preheat oven to 325 degrees. 2. In a bowl, beat 1 cup butter, 1 cup sugar, cocoa, and chocolate with a mixer until fluffy. 3. Add eggs and sour cream. 4. Beat until well mixed. 5. Mix together baking soda, baking powder, and 2 cups flour. 6. Stir into batter, then beat to blend well. 7. Butter and flour-dust a 10- to 12-cup tube pan or bundt pan. 8. Scrape batter into pan and spread level. 9. Bake until cake just begins to pull from pan sides and center springs back when lightly pressed, about 1 hour. 10. Meanwhile, in a medium sauce pan over high heat, stir 2 cups sugar with 1 cup water until sugar dissolves. 11. Remove syrup from heat and add liqueur. 12. Run a knife blade between cake and pan. 13. Let cake cool in pan on a rack for about 10 minutes; invert cake onto rack, then tip cake back into pan. 14. With a thin skewer, pierce cake all the way to the bottom of pan, making holes an inch apart. 15. Slowly pour syrup over cake. 16. Let cool about 1 1/2 hours. 17. Dip cake pan in hot water almost to rim; wipe pan dry. 18. Invert cake onto a plate. ---------------------------------------------------------------------------
Nutrition
Ingredients
