Oh So Decadent Boozy Chocolate Sultana Cake

I've been sitting on this recipe for a little while and have only got around to posting it now. I had it planned to publish it after my gender reveal post as this is the cake I made for the party. However, five weeks later I am only sitting down now to write about it and share it with you. The kids have been sick - thanks, winter! My morning sickness seems to have returned - thanks, baby and life just got a little hectic! I bet some of you guys are feeling this way too. Why is it that winter always seems so difficult?

I'm sorry for keeping this, Oh So Decadent Boozy Chocolate Sultana Cake from you for so long. My fingers need to be slapped because you guys are missing out on some seriously good chocolate cake. This cake is a bit reminiscent of a fruit cake filled with plump boozy sultana's with a hint of spice and drizzled with some seriously chocolatey goodness. Just look at that drizzle action happening below. Oh, my!

Oh, the shimmer and glisten of freshly poured chocolate ganache! I made this ganache using coconut cream and a really good quality 70% dark chocolate making it dairy free. Perfect for those with allergies that don't want to miss out on a cake like this. This cake is a fantastic celebration cake that is perfect to make the day before. In fact, I would recommend making it the day before to let the flavours infuse because the cake tasted so much better the next day and somehow it became more moist and moreish. I think the plump raisins do their job and slowly infuse the cake and create the fine, tender crumb the next day.

Once the ganache has drizzled it's goodness all over the cake, you must finish the whole thing off with a beautiful smattering of grated chocolate over the whole cake and that is what I called perfection! This cake made a great centrepiece for our gender reveal party back in June. Along with our friends and family, we not only enjoyed finding out the sex of our baby but we all indulged in pieces of this amazing cake. It went down a treat.

Now I made my cake in a bundt tin, I don't think that is a prerequisite for making this cake, but it does create a pretty spectacular finished result. If you don't own a bundt tin, a 20cm ring tin will suffice as would a standard 20cm plain cake tin. Whatever you have in your repertoire of cake tins at home.

Boozy Chocolate Sultana Cake
Recipe adapted from The Australian Women's Weekly Bake Cookbook pg 48

Prep Time: 20 minutes
Cook Time: 1 hr 20 min
Serves: 12

The Cake
  • 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
  • 250ml 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
Chocolate Ganache
  • 200g 70% dark chocolate (I use Lindt)
  • + extra for grating on top
  • 200ml coconut cream


  1. Preheat oven to 180 degrees C (160C fan forced)
  2. 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.
  3. Put the sultanas, water and rum into a small saucepan. Bring to the boil and reduce to a simmer; uncovered for 10 minutes.
  4. Remove from the heat and stir in the sifted bicarb, cocoa powder, spices and vanilla to the sultana mixture. Let the mixture cool completely.
  5. In a large bowl whisk together the oil and caster sugar until the sugar is dissolved.
  6. Add the eggs to the bowl and whisk until combined.
  7. Stir in the sifted flours and slowly add in the cooled sultana mixture and mix to combine.
  8. Gently pour the mixture into the greased bundt tin and smooth off with a spatula.
  9. 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.
  10. Let the cake cool in the pan for 10 - 15 minutes before attempting to remove.
  11. 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.
  12. Gently pour the chocolate ganache mixture over the cake to create beautiful rivulets and drizzles around the cake.
  13. Top the cake with a good smattering of grated chocolate.
Chocolate Ganache

  1. 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.
  2. 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.
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