Chocolate With Rum And Raisin Cake

1/2 cup raisins, chopped in half

2 tablespoon over proof rum188 g. unsalted butter

185 grams unsalted butter

3/4 cup caster sugar

2 eggs, lightly beaten

2 cups self-raising flour

1/3 cup cocoa powder

3/4 cup milk

Soak Raisins in rum overnight. Preheat oven to moderate 180 degrees centigrade. Brush a deep, 20 cm round cake tin with melted butter or oil, line base and side with paper; grease paper.

Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each each addition. Transfer mixture to a large mixing bowl. Using a metal spoon, fold in rum and raisins.

Fold in the sifted flour and cocoa alternately with milk. Stir until just combined and mixture is almost smooth.

Pour mixture into prepared tin; smooth surface. Bake 1 hour or until skewer comes out clean when inserted in centre of the cake. Leave cake in the tin 15 minutes before turning onto wire rack to cool.

To make choc-Rum Icing: Using electric beaters, beat butter and sifted icing sugar in small mixing bowl until light and creamy. Add rum and chocolate; beat until smooth and fluffy.

Spread two-thirds of the icing over top and sides of cake using a flat bladed knife. Pipe edging around cake rim using remainder of icing. Decorate with purchased chocolates or chocolate decoration of your choice.

Click here for another "easy to make cake recipe" of mine