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Place raisins and rum in a bowl and set aside for 30 minutes to soften. Preheat oven to 160°C. Grease and line 2 x 18cm springform cake pans. Using a stand mixer, beat butter, sugar and vanilla together until thick and pale. Add eggs, one at a time, beating well after each. Reduce speed to low. Sift flour, cocoa and a pinch of salt into a bowl.
Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas! Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
Cool cakes in pans for 10 minutes then transfer to wire racks to cool completely. To make rum caramel, combine 3/4 cup sugar and 2 tbs water in a small saucepan and place over medium heat. Bring to a simmer and cook for 8 minutes or until golden. Carefully add 3/4 cup cream and a pinch of salt, stirring until smooth.
Soak the raisins in the rum for 48 hours. When you are ready to make the chocolate you need to drain the raisins using a sieve / strainer and discard the rum (or have a stiff one -:)). Also keep the mould to shape the chocolate ready (washed & dried).
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