Jamaican Chocolate Cake

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Self-rising flour
1 1/2 teaspoons	7.5ml	Baking powder
1 teaspoon	5ml	Mixed spice
3/4 cup	148g / 5.2oz	Margarine - softened
3/4 cup	148g / 5.2oz	Superfine sugar
3		Eggs
2 tablespoons	30ml	Unsweetened cocoa powder
2 tablespoons	30ml	Hot water
1/2 cup	99g / 3.5oz	Granulated sugar
2/3 cup	157ml	Water
2		Cinnamon sticks (2")
1/4 cup	59ml	Dark rum
2 tablespoons	30ml	Slivered almonds
6 oz	170g	Semisweet chocolate - broken in pieces
		Whipped cream

Recipe Instructions

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 spoon over cake, spreading to give a smooth even coating. Let stand several hours. Pipe (with a pastry bag) whipped cream around bottom of cake.

Source:
Cooking Live Show #CL8852

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.