Pre-heat the oven to 160C(320F) fan-forced and grease and line 3 round 20cm cake tins.

In a small heatproof bowl, stir together the raisins and rum then microwave for 30 seconds and set aside.

Sift the flour and cocoa into a large bowl and in a separate bowl, whisk together the sour cream and milk.

In the bowl of an electric mixer, beat the butter, brown sugar and caster sugar together until light and creamy.

Add the eggs, one at a time, making sure each is mixed in before adding the next.

Add the cooled chocolate and beat until just combined.

Alternating half of each at a time, mix in the flour mixture and milk mixture until combined.

Add the rum raisins and mix them through.

Divide the batter between the three tins and bake for 40-50 minutes or until a cake tester inserted in the middle comes out clean.

Leave the cakes to rest in the tins for 10 minutes and then turn out onto wire racks to cool.

To make the ganache, place the chocolate and cream in a heatproof bowl over a pan of simmering water (don’t let the water touch the bowl).

Cook, stirring, until the chocolate has melted.

Take it off the heat, add the rum and give a good stir until it is smooth then set aside to cool.

Stir about every 20 minutes until it is nice and thick and spreadable (about 2.5 hours).

To make the praline, line a baking tray with baking paper.

Place the sugar and water in a medium saucepan and heat over medium heat, stirring just until the sugar has dissolved.

Bring the pot to a boil and then do not stir again.

Use a wet (water) pastry brush to brush down the sides every minute or so but do not stir the pot.

Boil until it turns a deep golden colour (about 16 minutes).

Quickly pour the mixture onto the lined baking tray and tilt the tray to spread it out.

Immediately sprinkle with the toasted coconut and leave it to cool.

To assemble the cake, place one cake on a serving plate (you may need to trim the tops to make them flat).

Spread with ⅓ of the ganache then the second cake and repeat with the rest of the ganache and the final cake.

Insert a skewer through all the cakes to hold them together and then spread the rest of the ganache on the top.

Break the praline and arrange it on top of the cake.

Serve straight away with ice cream and or cream.