Jamaican Chocolate Cake
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)