in Caribbean

Chocolate Jamaica Cake

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Ingredients for 1 servings:

  • 250 g butter
  • 250 g sugar
  • 250 g cornstarch
  • 4 eggs
  • 1 tbsp flour (wheat flour)
  • 100 g dark chocolate, grated
  • 6 tbsp cocoa powder
  • 1 packet of vanilla sugar
  • 4 tbsp rum
  • ½ pack of baking powder
  • 750 ml sweet cream
  • 1 can of tangerine(s)

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Cream the butter and sugar until creamy. Beat in the eggs one at a time. Combine the flour, cornstarch, grated chocolate, baking powder, vanilla sugar, and cocoa powder, and stir in. Then stir in the rum. Bake 4 cake layers from this batter in a 26cm springform pan (20-25 minutes at 165°C fan-assisted oven, 175°C electric oven). Once cooled, spread an appropriate amount of cream on each layer. Finally, cover the entire cake with cream and garnish with the fruit. Tip: Bake 2 halves and then separate the layers, so you end up with 4 layers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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