• In a large saucepan, mix together the water, sugar, raisins, cinnamon, ginger, nutmeg, salt, and cloves. Bring to a boil and boil for 2 minutes. Remove from stove and place in the refrigerator or freezer to cool completely.
• Meanwhile, mix together the flour, soda, and baking powder. Add to the cooled raisin mixture. Mix in the molasses and milk. Pour into a 9 x 9-inch lightly greased pan. Bake at 350 degrees F for 30 minutes or untill a toothpick inserted into the center comes out clean. Remove and allow to cool completely before serving. Ice the entire cake with chocolate ganache, sprinkle with chopped hazelnuts, and serve.

For Ganache

• In a small saucepan over medium-high heat, warm up coconut milk until bubbles begin to appear around the edges of the pan and steam begins to rise. Pour the hot coconut milk over the chocolate and let sit for 5 minutes before stirring, then stir together until ganache is glossy and smooth (about 2 minutes). Add vanilla and continue stirring until well blended.