Jamaican Chocolate Cake

From the 1999 KLO dinner — Caribbean

Jamaican Chocolate Cake

  • 1-1/2 cup self-rising flour
  • 1-1/2 tsp baking powder
  • 1 tsp mixed spice
  • 3/4 cup margarine, softened
  • 3/4 cup superfine sugar
  • 3 eggs
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp hot water
  • 1/2 cup granulated sugar
  • 2/3 cup water
  • 2 cinnamon sticks (2″)
  • 1/4 cup dark rum
  • 2 Tbsp slivered almonds
  • 6 oz semisweet chocolate, broken in pieces
  • whipped cream

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 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.

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