1.Preheat oven to 180°C (160°C fan-forced). Grease 24cm bundt pan well.
2.Combine raisins and the water in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in soda, cocoa, spices and extract. Cool to room temperature.
3.Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flours and raisin mixture, in two batches. Spread mixture into pan.
4.Bake cake about 1 hour 10 minutes. Stand cake in pan 5 minutes; turn, top-side down, onto wire rack to cool.
5.Meanwhile, make chocolate glaze. Stir chocolate and butter in medium heatproof bowl over medium saucepan of simmering water until smooth.
6.Pour glaze over cooled cake; stand 30 minutes before serving.
Raisins and other dried fruits are generally “plumped” to rehydrate them before being stirred into a cake mixture and baked, otherwise, the fruit is likely to remain as it is, dry, chewy and tough, rather than melt-in-your-mouth luscious. Any raisins that have clumped will also separate in the boiling water. Dried cranberries can be rehydrated exactly as the raisins, and can be used instead, in this recipe.