Boiled Raisin Chocolate Cake
Ingredients:
2 Cups Raisins
2 Cups Water
1 Teaspoon Bicarb Soda
1/3 Cup Cocoa Powder
2 Tsp Ground Clove (Optional)
1 Teaspoon Vanilla Extract
250g Butter
1 ½ Cups Caster Sugar
4 Eggs
1 ½ Cup Plain Flour
1 Cup Self Raising Flour
Chocolate Glaze
200g Dark Chocolate
100g Butter
Method:
1. Preheat oven to 180 degrees. Grease square or round cake tin.
2. Combine raisins and the water in a saucepan. Bring to the boil, reduce heat and simmer uncovered for about 10 min. Remove from heat; stir in sifted soda and cocoa and then spices and vanilla extract. Cool to room temperature.
3. Beat butter and sugar in a medium bowl with mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions; stir in sifted flours and raisin mixture in two batches.
4. Spread mixture into pan; bake for about 1 hour 10 min. Stand cake for 5 minutes; turn onto wire rack to cool.
5. Chocolate Glaze: place butter and chocolate in a microwave bowl. Cook for 30 seconds at a time until mixture is smooth. Pour over cake; stand for 30 min before serving.
*If you have a slight aversion to raisins/sultana's I would suggest using chocolate chips instead and in step 2 just add 2 cups of boiling water in a bowl with the bicarb and spices and extract. Add choc chips in step 3.2 Cups Raisins
2 Cups Water
1 Teaspoon Bicarb Soda
1/3 Cup Cocoa Powder
2 Tsp Ground Clove (Optional)
1 Teaspoon Vanilla Extract
250g Butter
1 ½ Cups Caster Sugar
4 Eggs
1 ½ Cup Plain Flour
1 Cup Self Raising Flour
Chocolate Glaze
200g Dark Chocolate
100g Butter
Method:
1. Preheat oven to 180 degrees. Grease square or round cake tin.
2. Combine raisins and the water in a saucepan. Bring to the boil, reduce heat and simmer uncovered for about 10 min. Remove from heat; stir in sifted soda and cocoa and then spices and vanilla extract. Cool to room temperature.
3. Beat butter and sugar in a medium bowl with mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions; stir in sifted flours and raisin mixture in two batches.
4. Spread mixture into pan; bake for about 1 hour 10 min. Stand cake for 5 minutes; turn onto wire rack to cool.
5. Chocolate Glaze: place butter and chocolate in a microwave bowl. Cook for 30 seconds at a time until mixture is smooth. Pour over cake; stand for 30 min before serving.
Simply Tea Recommendations:
The perfect cup of tea to accompany these delicious cupcakes would be something to compliment the spices that have been added into the cake so our Chai : A strong base of India teas, blended with rich warm spices; cinnamon, cloves, cardamon and ginger - would be a definate winner. If your not a fan of chai I would probably suggest a nice black tea such as our Prince of Wales: A light tea with a superb flavour and delicate aroma, making this a great blend for afternoon tea. - would also be a great tea to have with these cupcakes.
There is nothing more perfect on a winter's afternoon to sit down with your feet up with a nice warm comforting cup of tea and one of these cupcakes to savour a few blissful moments of sheer relaxation.
Happy Sipping
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