Chocolate-Raspberry Bundt Cake
Chocolate-Raspberry Balsamic Glaze:
Preheat the oven to 350 F. Generously grease the inside of a 10 inch bundt pan with the extra virgin olive oil. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.
Whisk together the flour, baking powder, salt and sift it. With an electric mixer, beat the eggs until they are pale and light. Slowly add the sugar while beating. Next, whisk together the sour cream, extra virgin olive oil & vanilla, and mix well. Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple to times in the process.
Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a rack to cool completely.
Chocolate-Raspberry Balsamic Glaze Directions:
In a microwave-proof bowl, heat the cram on high for 1 minute.
Add the chocolate to the bowl and allow to sit for 2 minutes without stirring.
Whisk well until all the chocolate has melted and there are no lumps. Add the balsamic and whisk well.
Pour the still warm liquid glaze over your cooled cake.
Allow glaze to set up on the cake at room temperature for a least 30 minutes before serving!