RUM & RAISIN MUD CAKE

WHAT YOU NEED

1 cup raisins ¼ cup rum

200g unsalted butter, chopped

200g dark cooking chocolate, chopped

1½ cups caster sugar

½ cup milk 1 cup plain flour

¼ cup cocoa powder

½ tsp baking powder

2 eggs, lightly beaten

GANACHE 200g dark cooking chocolate, chopped

½ cup thickened cream

1 Grease a 22cm round cake pan. Line base and side with baking paper, 2 extending paper 4cm above pan edge. Combine raisins and rum in a bowl. Stand, covered, at room temperature 3 for 1 hour to soak. Place butter, chocolate, sugar and milk in a large, heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until melted and 4 smooth. Remove. Add combined sifted flour, cocoa and baking powder to chocolate mixture with eggs. Stir to combine.

■ Serves 10–12, prep 1 hour, 30 mins, cook 1 hour, 45 mins Stir in raisin mixture. Pour into prepared 5 pan. Cook in a moderately slow oven (160°C) for about 1 hour, 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Stand 6 cake in pan to cool. To make ganache, combine chocolate and cream in a medium, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and combined. Pour warm ganache over cooled cake.