Jamaican Chocolate Cake

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Servings: 12 servings Difficulty: Advanced
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Rich, moist chocolate cake infused with mixed spice and dark rum syrup, topped with a glossy chocolate ganache.
Jamaican Chocolate Cake recipe image
Jamaican Chocolate Cake recipe image
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Jamaican Chocolate Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 1992.0
Dietary:
V Vegan

Description

This decadent Jamaican Chocolate Cake is a celebration of bold Caribbean flavors. The dense, moist crumb is subtly spiced with warm mixed spice, creating a sophisticated depth that pairs perfectly with the rich cocoa notes. After baking, the cake is soaked in a fragrant rum syrup infused with cinnamon, allowing the alcohol and spices to penetrate every layer for a truly indulgent experience. Finished with a smooth, melted chocolate coating and garnished with toasted almonds, this dessert offers a luxurious texture and complex taste profile. It is an ideal centerpiece for holiday gatherings, birthdays, or any occasion calling for a memorable, home-style treat that balances sweetness with aromatic warmth.

Directions

  1. Preheat oven to 325°F (165°C).
  2. Generously grease a 5-cup fluted or plain tube pan and dust lightly with flour, tapping out any excess.
  3. In a large bowl, sift together the self-rising flour, baking powder, and mixed spice.
  4. Add the softened margarine, superfine sugar, and eggs to the dry ingredients.
  5. In a small cup, blend the cocoa powder with hot water until smooth, then add to the flour mixture.
  6. Beat the mixture well with a wooden spoon for 2 minutes, or for 1 minute using an electric mixer, until smooth and combined.
  7. Pour the batter into the prepared pan, spreading it evenly.
  8. Bake for 1 hour and 15 minutes, or until the cake is well risen and begins to shrink slightly from the edges of the pan.
  9. Carefully turn out the cake onto a wire rack and allow it to cool completely.
  10. While the cake cools, combine granulated sugar, 2/3 cup water, and cinnamon sticks in a saucepan.
  11. Heat gently, stirring to dissolve the sugar, then bring to a boil.
  12. Boil for 5 minutes. Remove from heat, add the dark rum, and discard the cinnamon sticks.
  13. Place the cooled cake on a serving plate. Spoon the warm rum syrup evenly over the cake.
  14. Let the cake stand for 2 hours to absorb the syrup.
  15. Stud the top of the cake with slivered almonds.
  16. Melt the semisweet chocolate until smooth. Carefully spoon it over the cake, spreading to create an even coating.
  17. Let the cake stand for several hours to set the chocolate coating.
  18. Pipe whipped cream around the bottom of the cake just before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1992.0kcal
% Daily Value *
Total Fat 86.5g134%
Saturated Fat 39.2g197%
Cholesterol 139.9mg47%
Sodium 815.4mg34%
Total Carbohydrate 279.7g94%
Dietary Fiber 48.8g196%
Sugars 146.3g
Protein 26.6g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jamaican, chocolate cake, rum syrup, mixed spice, caribbean dessert, cocoa, dark chocolate, almonds, cinnamon, baking, soaked cake, ganache, holiday dessert, spiced cake, tube pan, margarine, superfine sugar, whipped cream, dessert recipe, moist cake
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