Rum & Raisin Chocolate Cake
Recipe: #31069
December 13, 2018
Categories: Desserts, Cakes, Snacks, Eggs, Baby Shower, Birthday, Christmas, Easter, Picnic Potluck, Valentine's Day, Oven Bake, Gluten-Free, Chocolate, , more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.