Chocolate Cake

1½ cup self-rising flour
1 ½ tsp Baking powder
1 tsp Mixed Spice
¾ cup Margarine, softened
¾ cup Superfine sugar
3 Eggs
2 tbsp Unsweetened cocoa powder
2 tbsp Hot water
½ cup Granulated sugar
2/3 cup Water
2 Cinnamon sticks (2")
¼ cup Dark rum
2 tbsp Slivered almonds
6 oz Semisweet chocolate  

Preheat oven to 325'F
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 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 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.

No comments:

Post a Comment