Fragrant Chocolate Raisin Cake
This boiled chocolate cake is a marvel: surprisingly luscious and moist given that the ingredients and method are so simple. Excellent with coffee or tea or served warm with thick cream or custard for dessert.
About this Recipe
By: Sheridan Rogers
For a more fragrant, Christmassy cake, use ½ (half) teaspoon ground cloves mixed with ½ (half) teaspoon ground cinnamon and add a dash of mixed spice. And make sure to dissolve the bi-carbonate of soda properly.
Ingredients
Serves 8
- water, 375ml
- raisins, 150g
- unsalted butter, 250g
- sugar, 250g
- dark cocoa, 30g
- ground cinnamon, 1 teaspoon
- salt, 1/4 teaspoon
- bi-carbonate of soda, 1 teaspoon
- boiling water, 60ml
- plain flour, sifted, 250g
Preheat oven to moderate (180degC). Grease and line a 23cm cake tin.
Put the first seven ingredients into a medium heavy bottomed saucepan. Stir together well, bring to the boil and simmer for five minutes. Remove from heat and allow to cool.
When mixture has cooled, dissolve soda in the boiling water and add to the saucepan along with the flour. Stir with a wooden spoon to combine well then pour into prepared cake tin. Smooth the top.
Bake 40 – 50 minutes of until a skewer inserted in the centre comes out clean.
Dust lightly with cocoa or icing sugar before serving.