britannia.org Recipe Bin: Caribbean - Desserts & Candies

The Recipe Bin: Caribbean - Desserts & Candies

Jamaican Chocolate Cake

1½ cups Self-rising flour

1½ tsp Baking powder

1 tsp Mixed Spice

¾ cup Margarine, softened

¾ cup Superfine sugar

3 Eggs

2 tbsp Unsweetened cocoa powder

2 tbsp Hot water

½ cup Granulated sugar

2/3 cup Water

2 Cinnamon sticks (2")

¼ cup Dark rum

2 tbsp 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 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 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.

Makes approximately 12 servings.

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