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Jamaican Chocolate Cake Recipe | |
Caribbean Dessert | |
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Ingredients:
Yield: 12 servings1 1/2 c Self-rising flour 1/2 c Granulated sugar 1 1/2 ts Baking powder 2/3 c Water 1 ts Mixed Spice (allspice?) 2 Cinnamon sticks (2") 3/4 c Margarine, softened 1/4 c Dark rum 3/4 c Superfine sugar 2 tb Slivered almonds 3 Eggs 6 oz Semisweet chocolate, broken in pieces 2 tb Unsweetened cocoa powder 2 tb Hot Whipped cream
Directions:
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 woodenspoon 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. | |