Jamaican chocolate cake

Ingredients 14
Servings 1


Serving Change
  • 1 and a half cups of self-rising flour
  • 1 and a half tsp baking powder
  • 1 teaspoon mixed Spice
  • ¾ cup margarine, softened
  • ¾ cup superfine sugar
  • 3
  • 2
    unsweetened cocoa powder
  • 2
    hot water
  • ½ cup granulated sugar
  • 2
    Cinnamon sticks
  • ¼ cup of dark rum
  • 2
    slivered almonds
  • 6
    or 170 grams of semisweet chocolate, broken in pieces
  • whipped cream


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.


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