Rum and raisin mud cake

1.Preheat oven to moderately slow, 160°C. Grease and line a 22cm round cake pan with baking paper.

2.In a medium saucepan, combine butter, sugar, chocolate, water, rum and raisins; stir over a low heat until smooth. Transfer mixture to large bowl; cool.

3.Sift flour and cocoa together. Fold into chocolate mixture with eggs.

4.Pour mixture into pan. Bake 1-1 1/4 hours, until cooked when tested. Cool in pan 10 minutes, before turning onto a wire rack to cool completely.

5.To make icing, sift icing sugar and cocoa together into a large bowl. Add butter, then gradually add water, mixing to a spreadable consistency.

6.Spread icing over top of cake. Serve cut into wedges.