Chocolate Rum Raisin Cake

Name: Chocolate Rum Raisin Cake
Ingredients: 1/4 cup dark rum, warmed; 3/4 cup raisins, roughly chopped; 3/4 cup butter, at room temperature; 1 cup sugar; 3 None large eggs, at room temperature; 3/4 cup milk; 1/2 cup self-rising flour; 1/3 cup cocoa powder; 3/4 cup ground almonds; 1 x 16 oz jar ready-made chocolate buttercream icing; 4 oz raspberries, to decorate

11 ingredients

4 steps

Ingredients

1/4 cup dark rum, warmed
3/4 cup raisins, roughly chopped
3/4 cup butter, at room temperature
1 cup sugar
3 None large eggs, at room temperature
3/4 cup milk
1/2 cup self-rising flour
1/3 cup cocoa powder
3/4 cup ground almonds
1 x 16 oz jar ready-made chocolate buttercream icing
4 oz raspberries, to decorate

Directions

1

Preheat oven to 325°F. Grease an 8 inch round cake pan and line with parchment paper. Place rum and raisins in a small bowl. Set aside.
2

Use a mixer to beat butter, sugar, eggs, milk, flour, cocoa powder and almonds in a large bowl, on low speed, until combined. Increase speed to medium. Beat for 4-5 mins or until mixture is smooth and pale. Beat in rum and raisins.
3

Spread batter into prepared pan. Bake for 1 hour 10 mins or until a skewer inserted at center comes out clean. Cool in pan for 5 mins. Turn on to a wire rack to cool completely.
4

Using a serrated knife, cut cake in half horizontally. Place one half on a plate and spread with 1/4 of the icing. Sandwich with remaining cake. Spread remaining icing over top and sides of cake. Decorate cake with berries.