• Preheat the oven to 350 degrees.
• Grease a bundt pan.
• In a stand mixer mix together sour cream, vegetable oil, apple sauce, eggs, egg yolks, instant coffee, and cocoa powder.
• Mix in the gluten-free chocolate cake mix. Scraping the side of the bowl as needed.
• Pour the batter into the bundt pan.
• Bake for 45-50 minutes until a inserted toothpick comes out clean.
• Cool in the pan on a wire rack for 10 minutes.
• Turn out onto the wire rack and allow the cake to cool completely.

Glaze

• In a small sauce pan melt the butter. Stir in the cocoa powder mix until smooth.
• Add the vanilla, confectioner’s sugar, hot water and stir until combined.
• Remove from heat and continue mixing until the glaze is smooth.
• Working quickly spoon the glaze over the top of the cake.
• Garnish with crushed pistachios and fresh raspberries.
• Serve.