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Black Garlic Choco cake

Ingredients

Cake Magic1 cup unsalted butter1 teaspoon sea salt1 cup water2 cups all-purpose flour1 3/4 cups granulated sugar1 1/2 teaspoons baking soda2 large eggs1/2 cup sour cream1 teaspoon vanilla extract1 Black Garlic head

For the Raspberry Sauce

2 cups fresh raspberries2 Tablespoons granulated sugar1/2 Tablespoon lemon juice

Directions

Place the rack in the center of the oven and preheat to 350 degrees F. Brush cake magic onto the inside of a 10-cup Bundt cake pan (alternatively, butter and flour the inside of the cake pan). In a medium saucepan, combine the butter, cocoa powder, salt and water. Melt over medium heat, stirring tom combine. Remove from the heat and set aside.

In a large mixing bowl, whisk together flour, sugar and baking soda. Gradually pour in the chocolate mixture, whisking constantly with your opposite hand until the mixture is smooth. Add eggs, one at a time, whisking until combined after each addition. Whisk in the sour cream and vanilla extract until smooth.

Chop the head of black garlic in half, then remove cloves from the skin and place in a small mixing bowl. Mash cloves into a paste with the back of a spoon. Whisk the black garlic paste into the cake batter until smooth. Pour the batter into your prepared Bundt cake pan and bake until a toothpick or cake tester inserted in the cake comes out clean, 40 - 45 minutes. Place pan on a wire rack to cool for 15 minutes, then invert the cake onto the wire rack and let it cool completely.

For the Raspberry Sauce: Combine all ingredients in a saucepan. Cook over medium heat, mashing the raspberries slightly, until raspberries are broken down, about 8 - 10 minutes. Remove from heat and strain into a liquid measuring cup through cheesecloth or a fine mesh strainer to remove the seeds. Pour over the top of the cake, then serve (with fresh raspberries, if desired).

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