Recipe courtesy of Ingrid Abolins, Christine’s Food Stylist.Cocoa powder comes in 2 forms, alkalized and non-alkalized. Alkalized just means the cocoa has been treated with an alkalized solution. The solution neutralizes the acidity in the cocoa making it milder, less acidic and darker then the non-alkalized cocoa that has not been treated. Dutch processed cocoa is an alkalized cocoa. Yield is 10 servings.
Chocolate Sour Cream Raspberry
Preheat the oven to 350 degrees F.
Butter and lightly flour a 10-inch bundt pan.
In a large bowl beat all the ingredients together except the boiling water with a wooden spoon until no lumps remain.
Add the boiling water and stir until smooth.
Scrape batter into the prepared pan and tap the pan on the counter to remove any air pockets.
Bake the cake for 30 to 40 minutes or until the cake springs back when lightly pressed in the centre and a cake tester inserted in the centre comes our clean.
Let cool in the pan for 10 minutes.
Remove cake from pan and cool completely on a wire rack.
Melt the chocolate with the sour cream in a medium bowl over a pan of barely simmering water on low heat.
Stir in the framboise.
Pour the warm icing over the cooled bundt cake.
Let the cake sit for about 10 minutes or until the icing has set.
Slice and serve.