Ingredients
1 cup raisins
¼ cup rum
200 g unsalted butter, chopped
200 g dark cooking chocolate, chopped
1 ½ cups caster sugar
½ cup milk
1 cup plain flour
¼ cup cocoa powder
½ tsp baking powder
2 eggs, lightly beaten
Ganache
200 g dark cooking chocolate, chopped
½ cup thickened cream
Method
- Grease a 22cm round cake pan. Line base and side with baking paper, extending paper 4cm above pan edge.
- Combine raisins and rum in a bowl. Stand, covered, at room temperature for 1 hour to soak.
- Place butter, chocolate, sugar and milk in a large, heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until melted and smooth. Remove.
- Add combined sifted flour, cocoa and baking powder to chocolate mixture with eggs. Stir to combine. Stir in raisin mixture. Pour into prepared pan.
- Cook in a moderately slow oven (160°C) for about 1 hour, 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Stand cake in pan to cool.
- To make ganache, combine chocolate and cream in a medium, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and combined.
- Pour warm ganache over cooled cake.