The best delicious Jamaican Chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jamaican Chocolate Cake recipe today!
Hello my friends, this Jamaican Chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our Jamaican Chocolate Cake is amazingly delicious, and addictive, everyone will be asking for more Jamaican Chocolate Cake.
What Makes This Jamaican Chocolate Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jamaican Chocolate Cake.
Ready to make this Jamaican Chocolate Cake Recipe? Let’s do it!
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1 1/2 c Self-rising flour
1 1/2 ts Baking powder
1 ts Mixed Spice
3/4 c Margarine, softened
3/4 c Superfine sugar
3 Eggs
2 tb Unsweetened cocoa powder
2 tb Hot water
1/2 c Granulated sugar
2/3 c Water
2 Cinnamon sticks (2″)
1/4 c Dark rum
2 tb Slivered almonds
6 oz Semisweet chocolate, broken
-in pieces
Whipped cream
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 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.
From
Yields
12 Servings
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