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1
Bring the margarine, eggs, and milk to room temperature.
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2
Sift together the dry ingredients and set aside.
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3
Dissolve the instant coffee into the boiling water and cool it down.
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4
Coarsely chop the chocolate with a knife.
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5
Line the pound cake mold with parchment paper.
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6
When the above preparations are all completed, preheat the oven to 180C.
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7
Use a whisk to cream together the softened margarine and granulated sugar until light and fluffy.
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8
Pour egg, milk and coffee and mix well.
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9
Add one egg at a time and mix well each time.
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10
It will look like this after the ingredients from Step 6 are all combined.
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11
It's OK if it looks different from the photo.
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12
Use a rubber spatula to fold the dry ingredients into the batter.
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13
Mix the batter just until incorporated.
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14
Add the Step 3 chocolate and rum raisins.
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15
Mix it quickly and evenly.
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16
Pour batter into the prepared mold from Step 4.
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17
Lightly tap the mold onto the counter a few times to let the trapped air come out.
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18
Bake it in the preheated oven for 35 minutes.
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19
If the top gets too hot and is about to scorch, cover it with aluminum foil.
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20
If a skewer inserted into the middle comes out clean, it's done baking!
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21
Remove from the oven and cool on a rack.
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22
It will taste even better if you leave it for half a day or overnight.
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23
Keep it cool in the refrigerator during warm weather.
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24
I used Ghana Milk Chocolate this time.
