Preheat oven to 350°F. Grease an 8-inch Bundt pan with cooking spray, being sure to get into the nooks and crannies. Heat the milk and butter together in a small saucepan over medium heat until melted. Set aside.

Sift together the dry ingredients to remove any lumps from the brown sugar and place in the bowl of a stand mixer, mix on low until everything is fully incorporated. Add the hot milk mixture to the bowl and mix on medium speed until smooth. Scrape down the bowl as needed.

Whisk together the sour cream, egg and vanilla. Add this to the mixing bowl and beat on medium speed until smooth. Scrape down the bowl as needed.

Pour batter into the greased Bundt pan and bake for 25 to 35 minutes, or until a toothpick comes out clean. (Baking time may vary depending on size and shape on your pan.) Remove from oven to cool on a rack. After the cake has cooled down slightly, invert cake onto a serving platter or cake stand. Let cool completely.

When the cake is cool enough, heat the cream for the ganache in a microwave until steaming (or bring to a steaming simmer on the stovetop). Pour over the chocolate in a heat-proof bowl or Pyrex measuring cup and stir until all the chocolate has fully melted and the ganache is smooth. Stir in vanilla extract. Allow ganache to sit until it thickens slightly and then drizzle over the top of the cake. It should drip nicely down the sides. As a final touch, add raspberries (or your berry of choice) to serve. Enjoy!