Name: Chocolate rum and raisin pudding cake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 10
Ingredients: 1/4 cup dark rum, warmed; 2/3 cup coarsely chopped raisins; 175 gram butter, at room temperature; 3/4 cup caster sugar; 3 eggs, at room temperature; 3/4 cup milk; 1/2 cup self-raising flour; 1/4 cup cocoa powder; 1 3/4 cup almond meal (ground almonds); 453 gram tub milk chocolate frosting; 120 gram fresh or frozen (thawed) raspberries to decorate

Chocolate rum and raisin pudding cake

Serves 10

Prep

25M

Cook

1H 10M

Total

1H 35M

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Ingredients

1/4 cup dark rum, warmed

2/3 cup coarsely chopped raisins

175 gram butter, at room temperature

3/4 cup caster sugar

3 eggs, at room temperature

3/4 cup milk

1/2 cup self-raising flour

1/4 cup cocoa powder

1 3/4 cup almond meal (ground almonds)

453 gram tub milk chocolate frosting

120 gram fresh or frozen (thawed) raspberries to decorate

Method

1.Preheat oven to 170°C/150°C fan forced. Grease a 20cm (base diameter) round cake pan. Line base and side with baking paper. Place rum and raisins in a small bowl. Set aside.

2.Using an electric mixer, beat butter, sugar, eggs, milk, flour, cocoa powder and almond meal in a large bowl, on low speed, until combined. increase speed to medium. Beat for 4-5 minutes or until mixture is smooth and pale. Beat in rum mixture.

3.Spread mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely.

4.Using a serrated knife, cut cake in half horizontally; place one half on a plate. Spread with 1/2 cup of frosting. Sandwich with remaining cake. Spread remaining frosting over top and side of cake. Decorate cake with berries.

You can use hazelnut meal instead of almond meal.
Note

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Ingredients

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