Ingredients

1-1/2 C. flour
3 tsp. baking powder
1 tsp. mixed spice
3/4 C. butter, softened
3/4 C. superfine sugar
3 eggs
2 tsp. unsweetened cocoa powder
2 tsp. hot water
1/2 C. granulated sugar
2/3 C. water
2 cinnamon sticks (2″)
1/4 C. dark rum
6 ounces semisweet chocolate, broken in pieces
Melted white chocolate

Cooking Instructions

Preheat oven to 325 (165C). Generously grease a 5-C. fluted or plain tube pan and dust lightly with flour. Sift flour, baking powder and spices 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 C. water in a saucepan. Add cinnamon and heat gently, stirring to dissolve sugar. Boil 5 minutes. Add rum, remove from heat, and discard cinnamon; let cool slightly. Place cake on a plate. Spoon syrup over cake and let stand 2 hours. Melt chocolate; carefully spoon over cake, spreading to give a smooth even coating. Let stand refrigerated several hours, or overnight. Drizzle with white chocolate, let it set, and serve.
 
 
Jesus answered and said to him, "Truly, truly, I say to you, unless one is born again he cannot see the kingdom of God." (John 3:3)