Caribbean Chocolate Cake Recipe

ingredients

1 1/2 cup self-rising flour
1 1/2 teaspoon baking powder
1 teaspoon mixed spice
3/4 cup butter, softened
3/4 cup superfine sugar
3 eggs
2 tablespoons unsweetened cocoa powder
2 tablespoons hot water
1/2 cup granulated sugar
2/3 cup water
2 cinnamon sticks (2")
1/4 cup dark rum
2 tablespoons slivered almonds
6 ounces semisweet chocolate, broken in bits
whipped cream

directions

Preheat oven to 325 degrees. 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 butter, 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 spoon 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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