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Jamaican Chocolate Cake

Jamaican Chocolate Cake recipe image
This Jamaican Chocolate Cake is a decadent dessert that marries deep cocoa flavors with the warmth of mixed spice and cinnamon. The cake itself is tender and moist, baked to perfection before being drenched in a homemade rum caramel syrup. This syrup, infused with cinnamon sticks, penetrates the crumb, adding a complex, boozy sweetness that defines Caribbean baking. Topped with a glossy chocolate ganache and toasted almonds, each bite offers a luxurious texture and a balanced flavor profile.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 166
Dietary: Vegan
Description
This Jamaican Chocolate Cake is a decadent dessert that marries deep cocoa flavors with the warmth of mixed spice and cinnamon. The cake itself is tender and moist, baked to perfection before being drenched in a homemade rum caramel syrup. This syrup, infused with cinnamon sticks, penetrates the crumb, adding a complex, boozy sweetness that defines Caribbean baking. Topped with a glossy chocolate ganache and toasted almonds, each bite offers a luxurious texture and a balanced flavor profile.
Directions
  1. 1
    Preheat oven to 325°F (165°C). Generously grease a 5-cup fluted or plain cake pan.
  2. 2
    In a medium bowl, sift together the self-rising flour, baking powder, mixed spice, and cocoa powder. Set aside.
  3. 3
    In a large bowl, cream the softened margarine and superfine sugar until light and fluffy.
  4. 4
    Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. 5
    Gradually add the dry ingredients to the wet mixture, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined.
  6. 6
    Pour the batter into the prepared pan and smooth the top.
  7. 7
    Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    While the cake bakes, combine the granulated sugar and 2/3 cup water in a saucepan over medium heat. Add the cinnamon sticks.
  9. 9
    Bring the syrup to a boil, stirring until the sugar dissolves. Reduce heat and simmer for 2 minutes. Remove from heat and stir in the dark rum.
  10. 10
    Once the cake is baked, remove from the oven and immediately poke holes all over the top with a skewer or toothpick.
  11. 11
    Pour the warm rum caramel syrup evenly over the hot cake, allowing it to soak in completely.
  12. 12
    In a heatproof bowl, combine the broken semisweet chocolate and any remaining syrup. Microwave in 30-second intervals, stirring between each, until smooth and glossy.
  13. 13
    Spread the chocolate ganache over the cooled cake. Sprinkle with toasted slivered almonds before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 166kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 3.3g17%
Cholesterol 11.7mg4%
Sodium 68mg3%
Total Carbohydrate 23.3g8%
Dietary Fiber 0.4g2%
Sugars 12.2g
Protein 2.2g5%

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

Read it online: https://www.chefs-mate.com/recipe/jamaican-chocolate-cake/