CHOCOLATE BUNDT CAKE WITH WHITE CHOCOLATE AND RASPBERRY DRIZZLE

DIRECTIONS

Raspberry Drizzle: Whisk sugar with cornstarch in small saucepan; stir in raspberries and water. Cook, stirring, over medium heat for 8 to 10 minutes or until mixture is syrupy and thickened. Press through a fine mesh strainer into a measuring cup. Cool to room temperature then chill until ready to use (or for up to 5 days).

White Chocolate Drizzle: Combine chocolate chips and cream in a heatproof bowl placed over saucepan filled with 1 to 2 inches of barely simmering water. Heat, stirring often, until chips are three-quarters melted; remove from heat and stir until smooth. Cool to room temperature until ready to use.

Coat Bundt pan with Longo’s Canola Oil Cooking Spray and dust with 1 tbsp cocoa powder.

Sift 3/4 cup cocoa, flour, baking soda and baking powder into large mixing bowl. Add sugar, instant coffee, if using, and salt; mix well. Make a well in the dry ingredients. Add mayonnaise, water and vanilla. Mix until well combined.

Scrape batter evenly into prepared pan; bake in preheated 350°F oven for 45 to 50 minutes or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes; turn out onto a rack to cool to room temperature.

Place cake on stand or plate. Drizzle with white chocolate drizzle first followed by raspberry drizzle. Serve immediately with whipped cream, if using, or reserve at room temperature for up to 3 days.