Name: Mini Chocolate Garlic Bundt Cakes with Raspberry Sauce
Yield: 12
Ingredients: 1 cup butter; ½ cup cocoa powder; ½ tsp salt; 1 cup water; 2 cups all-purpose flour; 1 ¾ cups sugar; 1 ½ tsp baking soda; 2 eggs; 1 tsp vanilla extract; ½ cup sour cream; 1 tbsp mashed Black Garlic; 12 oz package frozen raspberries; ¼ cup sugar; 1 tbsp lemon juice; 2 tbsp powder sugar; Optional: Fresh raspberries to garnish

Authorluvafoodie

Delightful dessert to serve for company!

Yields12 Servings

Ingredients for Cake

1 cup butter

½ cup cocoa powder

½ tsp salt

1 cup water

2 cups all-purpose flour

1 ¾ cups sugar

1 ½ tsp baking soda

2 eggs

1 tsp vanilla extract

½ cup sour cream

1 tbsp mashed Black Garlic

Ingredients for Raspberry Sauce

12 oz package frozen raspberries

¼ cup sugar

1 tbsp lemon juice

2 tbsp powder sugar

Optional: Fresh raspberries to garnish

Directions for Cake:

Preheat oven 350 degrees.

Grease or spray Baking Pam spray inside mini-Bundt pans.

In a medium saucepan, combine butter, cocoa powder, salt and water. Melt over medium heat.

Remove from heat and set aside.

In a large mixing bowl, whisk together flour, sugar, baking soda.

Gradually pour in chocolate mixture, until mixture is smooth.

Add eggs, one at a time, whisk until combined.

Whisk in sour cream and vanilla until smooth.

Chop head of black garlic in half, remove skin. Mash garlic cloves into a paste.

Whisk garlic into cake batter.

Pour batter into 12 mini-Bundt cake pans.

Bake for 40 minutes.

Place on a wire rack to cool for 15 minutes, then invert cakes onto wire rack and cool.

Directions for Raspberry Sauce:

Combine ingredient in saucepan.

Cook over medium heat, until raspberries are broken down, about 10 minutes.

Remove from heat, strain into liquid measuring cup through cheesecloth to remove seeds.

Dust Bund cakes with powder sugar, serve with raspberry sauce.

Optional: Garnish with fresh raspberries

CategoryDessert, Snacks

Ingredients