Choco Rum n Raisin cake

This choco rum n' raisin  cake is lovely and moist. I usually make it around New Years makes a nice looking dessert for a buffet and the taste is rich and wonderful. I got this recipe from a magazine add, many years ago.

Ingredients

• 1cup All purpose flour/Maida
• 1 cup Sugar
• 1/2 cup golden raisins , chopped
• 1/3 cup dark rum
• 1tsp Baking powder
• 1/2tsp Baking soda
• 1/4 tsp Salt
• 1/4cup Sun flower oil or extra virgin olive oil
• 2 eggs (room temperature)
• 1tsp Vanilla essence
• 1/2 cup buttermilk ( room temperature)
• 1/4 Cup cocoa powder

Cooking Directions

1. Combine raisins and rum and cover until very soft.
2. Preheat your oven to 350 degrees. Prepare an 8" x 3" cake pan with oil and parchment paper.
3. Sift together flour, baking soda ,baking powder,cocoa powder and salt.
4. Combine buttermilk and vanilla.
5. Whisk together the olive oil and the sugar.
6. Add egg and blend well.
7. Drain the raisins and combine the rum with the buttermilk and vanilla.
8. Gently add dry ingredients in 3 additions, alternating with buttermilk and beginning and ending with the dry ingredients.
9. Fold in raisins. Be careful not to over mix. Pour into prepared pan and smooth batter evenly.
10. Bake for 30 - 34 minutes or until a toothpick tests with a few moist crumbs adhering. Cool 10 minutes. Run a thin bladed knife around the edges to loosen and turn out the cake. Cool completely.

Icing :
Yields 2 cups

Method:

1. 2/3 cup Heavy cream
2. 225 grams of semi sweet chocolate (chopped) 
3. 1/2 cup butter

• Place the chopped chocolate in bowl
• Place the heavy cream into a medium sized sauce pan,bring to boil.Remove it from the heat
• Pour the cream over the chocolate and stir the mixture until all the chocolate is melted and completely mixed in.Allow the cream and chocolate mixture to cool to room temperature 
• Once cool,beat the mixture with your electric mixer or hand blender and beat until light.In a separate bowl beat butter until smooth. 

Variation : Replace 2 and 3 ingredients  with  200 gms pilsburry creamy chocolate flavoured icing and beat it well with the heavy cream and proceed .

For the middle layer:

• 1/2 cup heavy whipped cream

For the sugar syrup:

1. 1/2 cup sugar
2. 1cup water
3. 2tsp instant coffee powder

Method:

• Mix together water,sugar and boil till sugar dissolves completely.
• Add some instant coffee powder and remove from fire,let it cool completely  

Assembling of the cake

• Once the cake is completely cooled,level each layer with a cake saw or a serrated cake knife.I usually bend down,so the side of the cake is at eye level in order to cut evenly across the top.However,it may take a little practice to achieve a level top and i am still trying hard.
• Now place one of the cut cake on the cake board and brush it with sugar syrup,make sure the entire cake is brushed.
• Now place the whipped cream to of it and spread using spatula .
• Cover it with top layer and cover it with Chocolate icing,apply the icing around the sides as well.Once this is done,then use some cherries and some silver balls to decorate your cake or decorate as per your liking.
• Once you are done with your decoration,place the cake inside the fridge for 1 hour before serving.