Jamaican Chocolate Cake Recipe

Jamaican Chocolate Cake Ingredients

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

Jamaican Chocolate Cake Directions

Preheat oven to 325′F.
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.