|Source||Special thanks to Pat, a CSA member of Circle M Farm in Blanchardville, WI.|
Surprisingly delicious chocolate cake with a twist.
Preheat oven to 350 degrees.
Spray a 9 in. round cake pan and lightly dust with flour.
Place the sugar and basil in food processor. Process until basil is chopped fine and is uniformly green in color. It will look wet.
In a lg. bowl, whisk the melted butter, cocoa powder, basil and sugar mixture until well blended.
Whisk in one egg at a time until blended and smooth.
Stir in baking soda, vanilla, and salt.
Gradually add flour, stirring just to blend.
Add hot water to mix, stir just to blend.
Bake 22-25 minutes until a toothpick inserted comes out clean.
Cool before frosting. Sour Cream Frosting Recipe and Instructions is below in the Additional Notes!
Chocolate Sour Cream Frosting
1 1/2 c. powdered sugar
3 Tbsp. cocoa powder
3 Tbsp. sour cream
3 Tbsp. butter, softened
1 oz. unsweetened chocolate, melted and cooled
1/2 tsp. vanilla extract
In a medium bowl, whisk the powdered sugar and cocoa. In a separate med. bowl, beat sour cream, butter and melted chocolate on low speed mixer. Gradually add in sugar mixture. Add vanilla and beat well for 1 min. until very smooth and creamy. Spread over cooled cake. Garnish with a few extra basil leaves.