Title: Jamaican Chocolate Cake
Categories: Dessert Cake Ethnic
Yield: 12 Servings

1 1/2	c	Self-rising flour
1 1/2	ts	Baking powder
1	ts	Mixed Spice
3/4	c	Margarine, softened
3/4	c	Superfine sugar
3		Eggs
2	tb	Unsweetened cocoa powder
2	tb	Hot water
1/2	c	Granulated sugar
2/3	c	Water
2		Cinnamon sticks (2")
1/4	c	Dark rum
2	tb	Slivered almonds
6	oz	Semisweet chocolate, broken in pieces
		Whipped cream

Preheat oven to 325'F. (165'C.). Generously grease a 5-cup fluted or plain tube pan and dust lightly with flour. Sift flour, baking powder and Mixed Spice into a bowl. Add margarine, superfine sugar and eggs. Blend cocoa powder with hot water and add to flour mixture. Beat well with a wooden spoon 2 minutes or 1 minute if using an electric mixer. Turn mixture into prepared pan. Bake in preheated oven 1-1/4 hours or until well risen and cake begins to shrink from edges of pan. Carefully turn out cake onto a wire rack and cool.

Combine granulated sugar and 2/3 cup water in a saucepan. Add cinnamon and heat gently, stirring to dissolve sugar. Boil 5 minutes. Remove from heat, add rum and discard cinnamon. Place cake on a plate. Spoon syrup over cake and let stand 2 hours. Stud top of cake with almonds. Melt chocolate; carefully spooon over cake, spreading to give a smooth even coating. Let stand several hours. Pipe (with a pastry bag) whipped cream around bottom of cake.

previous

next