Rum & Raisin Chocolate Cake

Prep Time
Cook Time
1h 40m
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 10 servings


  • Serving Size: 1 (136.8 g)
  • Calories 486.2
  • Total Fat - 30.5 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 120.3 mg
  • Sodium - 127 mg
  • Total Carbohydrate - 51.6 g
  • Dietary Fiber - 2.5 g
  • Sugars - 35.1 g
  • Protein - 6.1 g
  • Calcium - 62.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

Grease a 20cm round cake pan and line base and side with baking paper.

Step 2

Place rum and raisins in a small saucepan with 2 tablespoon water and bring to boil and then gently boil for 1 minute, or until raisins are soft.

Step 3

Remove and cool to room temperature.

Step 4

Combine chocolate, butter and sifted cocoa in a medium saucepan and stir over low heat until melted and then transfer to large bowl and stand for 10 minutes.

Step 5

Add sugar, egg yolks and raisin mixture and combine and then add sifted flour and fold until just combined.

Step 6

Beat egg whites in a small bowl until soft peaks form and stir one-third of egg whites into chocolate mixture and fold in remaining egg whites and spoon into prepared pan and smooth over top.

Step 7

Cook in a slow oven (150C) for about 1 hour and 10 minutes, or until a skewer inserted into centre of cake comes out clean.

Step 8

Stand in pan for 30 minutes and then turn out onto a wire rack and cool completely.

Step 9

To decorate, whip cream with sugar until soft peaks form and then spread over top of cake and top with strawberries.

Tips & Variations

No special items needed.