Jamaican Chocolate Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
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 ounce: Semisweet chocolate, broken in pieces
Whipped cream,
Directions:
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 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.
Source from luhu.jp
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.
Source from luhu.jp