Back to articles Spread a Little Chocolate Love By Nadine Hughes

Categories: Family Fun

They do say that the way to a man's heart is through his stomach and it seems this old adage holds true for even the youngest of men. My little man who is 5 years old proclaimed, "Mommy you must love me a lot to make this cake because it's full of yummy!"
 The cake in question was an old recipe of my aunt’s for Chocolate Cake which for some reason that day, I decided to jazz up with raisins and dried cranberries for a bit of a twist. It’s now known as Yummy Love Cake in our house. What I like about this recipe is that usually I have all of the ingredients on hand so I can bring out the love whenever the occasion calls for it. I’m happy to spread a little chocolate love your way this month! Enjoy!


Yummy Love Cake

Serves 10-12

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Notes: This cake freezes excellently. To do so, cool cake completely and do not glaze with chocolate ganache. Wrap cake tightly in plastic wrap and freeze. Defrost in the refrigerator overnight and glaze with chocolate ganache when ready to serve.


  • 1 cup raisins (or ½ cup raisins and ½ cup dried cranberries)

  • 1 cup sugar

  • 125g (9 tablespoons) unsalted butter, chopped

  • ½ teaspoon cinnamon

  • ½ teaspoon ground cloves (or substitute ½ teaspoon allspice)

  • 375ml (1 ½ cups) cold water

  • 50g ( ½ cup) good quality cocoa powder, sifted

  • Pinch salt

  • 1 teaspoon pure vanilla extract

  • 300g (2 cups) plain flour

  • 1 teaspoon baking soda

Chocolate Ganache:

  • 200g dark chocolate, chopped

  • 150ml (2/3 cup) whipping cream


  1. Preheat the oven to 180C/350F. Grease a deep bundt pan with soft butter.

  2. Combine the raisins, sugar, butter, cinnamon, cloves, water, sifted cocoa and salt in a medium saucepan. Bring to a boil over medium heat and then lightly boil, uncovered, for 5 minutes, stirring frequently.

  3. Transfer mixture to a large bowl and cool.

  4. When cool, stir in vanilla and then flour and baking soda. Stir until combined. Spread mixture into the prepared pan and bake for 35 minutes or until cooked through (a skewer inserted into middle of cake should come out clean). Transfer cake pan to a wire rack and allow to cool slightly. Turn cake out onto rack and cool completely.

  5. For the Chocolate Ganache: Combine the chocolate and cream in a heatproof bowl over a pan of simmering water (make sure bowl does not touch water). Stir until chocolate is melted. Cool slightly and pour over cake.


Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at