Recipe

Chocolate rum and raisin pudding cake

Apr 27, 2013 2:00pm
  • 25 mins preparation
  • 1 hr 10 mins cooking
  • Serves 10
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Ingredients

Chocolate rum and raisin pudding cake
  • 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

Chocolate rum and raisin pudding cake
  • 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.

Notes

You can use hazelnut meal instead of almond meal.

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