Rum & Raisin Chocolate Cake

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. Add one-third of flour mixture to mixer, then 1/2 cup buttermilk on medium-low speed. Repeat twice more, beating until smooth.

Drain the raisins, reserving rum, then fold 2/3 of the raisins into batter. Divide evenly between pans. Bake for 35-40 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. 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. Cool slightly then add 2 tbs rum and set aside to cool completely.

To make cinnamon icing, place 500g cream cheese and 50g butter in the bowl of a stand mixer with the whisk attachment. Whisk until light and fluffy. Increase to medium speed and gradually add 1 cup icing sugar, 1 tbs rum, 1 tsp cinnamon and a pinch of nutmeg until combined.

Level tops of cakes using a serrated knife and cut each cake in half through the centre. Brush each with reserved rum. Place one cake on a stand and top with 1/4 of the icing. Repeat layers, top with final cake then spread top and side of cake with remaining icing. To achieve the naked effect, scrape back cake sides with a palette knife. Drizzle over caramel and top with remaining raisins.