Name: Boiled raisin chocolate cake
Cook time: 85 min
Total time: 85 min
Yield: 8
Ingredients: 2 cup (300g) raisins; 2 cup (500ml) water; 1 teaspoon bicarbonate of soda; 1/3 cup (35g) cocoa powder; 2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon vanilla extract; 250 gram butter, chopped; 1 1/2 cup (330g) caster sugar; 4 eggs; 1 1/2 cup (225g) plain flour; 1 cup (150g) self-raising flour chocolate glaze; Chocolate glaze; 200 gram dark eating chocolate, chopped coarsely; 100 gram butter, chopped

Ingredients

2 cup (300g) raisins

2 cup (500ml) water

1 teaspoon bicarbonate of soda

1/3 cup (35g) cocoa powder

2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon vanilla extract

250 gram butter, chopped

1 1/2 cup (330g) caster sugar

4 eggs

1 1/2 cup (225g) plain flour

1 cup (150g) self-raising flour chocolate glaze

Chocolate glaze

200 gram dark eating chocolate, chopped coarsely

100 gram butter, chopped

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 24cm bundt pan well.

2.Combine raisins and the water in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in soda, cocoa, spices and extract. Cool to room temperature.

3.Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flours and raisin mixture, in two batches. Spread mixture into pan.

4.Bake cake about 1 hour 10 minutes. Stand cake in pan 5 minutes; turn, top-side down, onto wire rack to cool.

5.Meanwhile, make chocolate glaze. Stir chocolate and butter in medium heatproof bowl over medium saucepan of simmering water until smooth.

6.Pour glaze over cooled cake; stand 30 minutes before serving.

Raisins and other dried fruits are generally “plumped” to rehydrate them before being stirred into a cake mixture and baked, otherwise, the fruit is likely to remain as it is, dry, chewy and tough, rather than melt-in-your-mouth luscious. Any raisins that have clumped will also separate in the boiling water. Dried cranberries can be rehydrated exactly as the raisins, and can be used instead, in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories