Name: Jamaican chocolate cake
Yield: serving
Cuisine: Bake
Ingredients: 0.00 flour self-raising; 0.00 Baking powder; 0.00 mixed spice ground; 0.00 margarine softened; 0.00 castor sugar; 3.00 eggs; 2.00 cocoa powder unsweetened; 2.00 water hot; 0.00 sugar granulated; 2.00 cinnamon stick; 0.00 rum dark; 2.00 almonds slivered; 6.00 dark chocolate semisweet; 0.00 cream fresh, whipped

Recipe Disclaimer

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Ingredients (14)

0.00	flour — self-raising
0.00	Baking powder
0.00	mixed spice — ground
0.00	margarine — softened
0.00	castor sugar
3.00	eggs
2.00	cocoa powder — unsweetened
2.00	water — hot
0.00	sugar — granulated
2.00	cinnamon — stick
0.00	rum — dark
2.00	almonds — slivered
6.00	dark chocolate — semisweet
0.00	cream — fresh, whipped

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Method:

Preheat oven to 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 1-1/4 hours or until well risen and cake begins to shrink from edges of the 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.