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Jamaican Chocolate Cake
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1 1/2
cups
Self-rising flour 1 1/2
teaspoons
Baking powder 1
teaspoon
Mixed Spice 3/4
cup
Margarine,
softened
3/4
cup
Superfine sugar 3
Eggs 2
tablespoons
Unsweetened cocoa powder 2
tablespoons
Hot water 1/2
cup
Granulated sugar 2/3
cup
Water 2
Cinnamon sticks (2") 1/4
cup
Dark rum 2
tablespoons
Slivered almonds 6
ounces
Semisweet chocolate,
broken
pieces
Whipped cream
Directions:
Preheat oven to 325F. (165C.). 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.
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