Jamaican Chocolate Cake
Yield
12 servingsPrep
30 minCook
90 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
self-rising flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
mixed spice
|
* |
| ¾ | cup |
margarine
softened |
|
| ¾ | cup |
sugar
superfine |
|
| 3 | large |
eggs
|
|
| 2 | tablespoons |
cocoa powder
unsweetened |
|
| 2 | tablespoons |
water
hot |
|
| ½ | cup |
sugar
granulated |
|
| ⅔ | cup |
water
|
|
| 2 | each |
cinnamon sticks
2 inch |
*
|
| ¼ | cup |
dark rum
|
* |
| 2 | tablespoons |
almonds
slivered |
|
| 6 | ounces |
semi-sweet chocolate
broken in pieces, null, null |
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
self-rising flour
|
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
mixed spice
|
* |
| 177 | ml |
margarine
softened |
|
| 177 | ml |
sugar
superfine |
|
| 3 | large |
eggs
|
|
| 3E+1 | ml |
cocoa powder
unsweetened |
|
| 3E+1 | ml |
water
hot |
|
| 118 | ml |
sugar
granulated |
|
| 158 | ml |
water
|
|
| 2 | each |
cinnamon sticks
2 inch |
*
|
| 59 | ml |
dark rum
|
* |
| 3E+1 | ml |
almonds
slivered |
|
| 173.4 | ml/g |
semi-sweet chocolate
broken in pieces, null, null |
|
| 1 | x |
whipped cream
|
*
|
Directions
Preheat oven to 325℉ (160℃). (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 1¼ 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 ⅔ 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.
