What you need
Golden raisins: 1 cup
Rum: ½ cup ( I used Plantation Rum Grande Reserve Barbados)
All purpose flour: 2 cup
Baking soda: ½ teaspoon
Baking powder: 1 teaspoon
Cinnamon: 1 teaspoon
Salt: ½ teaspoon
Cocoa powder: ½ cup
Granulated sugar: 1 cup
Brown sugar: 1 cup (I used muscadvo suagar)
Olive oil: 1/3 cup
Unsalted butter: 1/8 cup ( softened at room temperature)
Dark chocolate: 1 ounce( I used Lindt 90 % cocoa dark chocolate bar)
Eggs: 2 no( at room temperature)
Butter milk: ½ cup ( I used ½ cup of milk + 1 teaspoon vinegar and set aside for 15 minutes)
Hot water: ¼ cup
Vanilla: 1 teaspoon
Instant coffee powder: 2 tablespoons (I used Nescafe classic)
How I made
Soak raisins in rum for overnight and set aside.
Pre heat oven to 350 F( If using convention oven like me reduce the temperature to 325F) Butter and flour the bundt pan and set aside.
Dissolve coffee powder in ¼ cup of water and set aside.
In a large bowl swift flour, baking soda, baking powder, salt, sugar( both brown and granulated), cinnamon and cocoa powder and set aside.
In a small double boiler melt butter and chocolate bar and set aside.
In a small bowl mix butter milk, olive oil and vanilla and set aside. Drain the raisins and add rum to the buttermilk mixture.
In a bowl of kitchen aid stand mixer fitted paddle attachment mix the flour-baking soda-baking powder-sugar (both brown and granulated)-cinnamon-cocoa powder and salt for 2 minutes at low speed, so that everything gets combined well. To this add one egg at time and continued to mix until everything incorporate well. Gradually add buttermilk mixture to flour-egg mixture and mix once again. Then add coffee and chocolate-butter mixture and combine everything well. Finally fold in raisin and set aside.
Transfer the batter into prepared baking pan and bake for about 11 minutes or until the tooth pick comes out with little moist crumb attached to ends.
Cool the cake in the pan for 10 minutes, if you wish you can make the frosting and added to warm cake.
Enjoy …….