Caffe Borgia Cake Recipes

FROTHY CAFE BOMBON

Frothy Cafe Bombon image

I discovered this layered java beverage during my honeymoon in Spain. -Keri Hesemann, St. Charles, Missouri

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 cup whole milk
3/4 cup sweetened condensed milk
4 cups hot strong brewed coffee
Ground cinnamon

Steps:

Place milk in a 2-cup microwave-safe measuring cup. Microwave, uncovered, on high until milk is hot and small bubbles form around edge of cup, 1-2 minutes., Divide condensed milk among four glass mugs; carefully pour coffee over milk. , Place a metal whisk in warm milk; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth to create foam. Remove foam to another 2-cup measuring cup as it forms. Continue whisking milk until foam measures 2 cups. Spoon foam over coffee. Discard any remaining milk. Sprinkle foam with cinnamon; serve with a spoon.

Nutrition Facts : Calories 222 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 100mg sodium, Carbohydrate 34g carbohydrate (34g sugars, Fiber 0 fiber), Protein 6g protein.

CAFFE BORGIA CAKE

Caffe Borgia Cake image

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

Provided by Allrecipes Member

Time 2h30m

Yield 16

Number Of Ingredients 10

Ingredients

1 cup butter or margarine
3 ⅓ cups sugar
¼ cup unsweetened cocoa powder
2 ounces unsweetened chocolate, melted
2 large eggs large eggs
1 cup sour cream
½ teaspoon baking soda
1 ½ teaspoons baking powder
2 cups all-purpose flour
⅓ cup orange liqueur

Steps:

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.

Nutrition Facts : Calories 397.9 calories, Carbohydrate 58.3 g, Cholesterol 60.1 mg, Fat 17.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.6 g, Sodium 172.9 mg, Sugar 43.8 g

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