Ingredients
Cake
Butter, for baking pan
1 ½ cup light brown sugar
½ cup vegetable oil
½ cup milk
2 large eggs
1 tsp vanilla
½ vanilla bean, scraped
½ tsp salt
1 ½ cup all-purpose flour plus,
1 Tbsp all-purpose flour
2 tsp baking soda
2 tsp baking powder
⅓ cup Dutch processed cocoa powder
¾ cup boiling water
Chocolate Sour Cream Raspberry
6 oz semi-sweet chocolate, chopped
1 cup sour cream (regular or lowfat)
1 Tbsp framboise
Assembly
Directions
Cake
1. Preheat the oven to 350 degrees F.
2. Butter and lightly flour a 10-inch bundt pan.
3. In a large bowl beat all the ingredients together except the boiling water with a wooden spoon until no lumps remain.
4. Add the boiling water and stir until smooth.
5. Scrape batter into the prepared pan and tap the pan on the counter to remove any air pockets.
6. 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.
7. Let cool in the pan for 10 minutes.
8. Remove cake from pan and cool completely on a wire rack.
Chocolate Sour Cream Raspberry
1. Melt the chocolate with the sour cream in a medium bowl over a pan of barely simmering water on low heat.
2. Stir in the framboise.
Assembly
1. Pour the warm icing over the cooled bundt cake.
2. Let the cake sit for about 10 minutes or until the icing has set.
3. Slice and serve.
