The Whimsical Wife

By foodiva

Ingredients

• 2 cups sultanas
• 2 cups water
• 1 teaspoon bicarb soda
• 1/8 cup rum ( you can add more if you want it really boozy)
• 1/3 cup cocoa powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1 teaspoon vanilla extract
• 250 ml rice bran oil (or any mild flavoured oil)
• 1 cup castor sugar
• 4 eggs
• 1 1/2 cups plain flour
• 1 cup self-raising flour
• 200 g 70% dark chocolate (I use Lindt)
• + extra for grating on top
• 200 ml coconut cream

Details

Servings 1
Preparation time 20mins
Cooking time 100mins
Adapted from thewhimsicalwife.com

Preparation

Step 1

Instructions

Preheat oven to 180 degrees C (160C fan forced)

Grease a 24cm bundt tin (or your chosen tin). If you are using a bundt tin brush all the crevices with melted butter and lightly dust with plain flour. This will help the cake not stick to the tin.

Put the sultanas, water and rum into a small saucepan. Bring to the boil and reduce to a simmer; uncovered for 10 minutes.

Remove from the heat and stir in the sifted bicarb, cocoa powder, spices and vanilla to the sultana mixture. Let the mixture cool completely.

In a large bowl whisk together the oil and caster sugar until the sugar is dissolved.

Add the eggs to the bowl and whisk until combined.

Stir in the sifted flours and slowly add in the cooled sultana mixture and mix to combine.

Gently pour the mixture into the greased bundt tin and smooth off with a spatula.

Place into the oven for 1 hour and 10 min. Check it after 45 minutes. If you find that it is browning too quickly add a layer of foil on top of the tin and continue cooking. Remove when a skewer comes out clean.

Let the cake cool in the pan for 10 - 15 minutes before attempting to remove.

If you are having difficulty in removing the cake gently, run a knife around the centre and edges of the pan. Turn onto a wire rack to completely cool before placing onto a serving stand.

Gently pour the chocolate ganache mixture over the cake to create beautiful rivulets and drizzles around the cake.

Top the cake with a good smattering of grated chocolate.

Chocolate Ganache

Place the coconut cream into a small saucepan and bring to the boil. Once the cream is boiling remove from the heat and add the chunks of chocolate. Gently stir the mixture until all of the chocolate has melted and the mixture has thickened slightly.

Pour into a serving jug and let it cool for about 5-10 minutes before attempting to pour over the cake. This allows it to thicken and give a better pour over the cake.

Cooks Notes

This cake is best made the day before serving. I found the flavour and texture to be far superior the next day.

If you find the ganache to be too thick when pouring simply warm it a little in the microwave.