chocolate basil cake

Chocolate Basil Cake with Chocolate Sour Cream Frosting
Adapted from 
Camilla's blog

1 cup sugar (I used 1/2 cup sugar and a little less than 1/2 cup Baking Splenda)
1 1/2 cups packed fresh basil leaves (more for garnish)
5 tablespoons unsalted butter
1/2 cup unsweetened cocoa powder
2 large eggs
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup hot water
1 recipe chocolate sour cream, frosting (below)

Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick baking spray. Place the sugar and basil in a food processor. Process until basil is chopped fine and uniformly green in
color (it will look slightly wet).In a large bowl whisk the melted butter, cocoa powder and basil sugar until well-blended. Whisk in the eggs, 1 at a time, until blended and smooth. Stir in the baking soda, vanilla, orange, and salt. Gradually add flour to bowl, stirring just until blended (do not overstir). Add hot water to mixture, stirring just until blended. Pour batter into prepared pan. Bake 22-25 minutes or until a wooden pick inserted in center comes out clean (mine was 22). Cool 10 minutes on a wire rack. Sprinkle with powdered sugar. Cool completely, meanwhile
prepare sour cream frosting. Spread over cake and garnish with basil leaves. Cut into 12 servings.

Chocolate Sour Cream Frosting

1 1/2 cups powdered sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
6 tablespoon reduced fat sour cream
1 1-ounce square unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract

In a medium bowl whisk the powdered sugar and cocoa powder; set aside. In a separate medium bowl beat the sour cream and melted chocolate with an electric mixer on low speed until blended. Gradually add sugar mixture to sour cream mixture, beating at low speed until well-blended. Add vanilla and beat well for 1 minute until very smooth and creamy.