Jamaican Chocolate Cake

I love chocolate. That is my weakness. Allspice gives a unique and wonderful flavor to chocolate cake. I know what you are thinking. Isn't allspice used in Jerk seasoning as well? Yup..that is why they call it ALLSPICE..it has so many combined spices it can give all dishes a unique flavor.

4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped

Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.

Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.

Jamaican Chocolate Coconut Cake

Jamaican Chocolate Coconut Cake Recipe *you can garnish with lime slices

INGREDIENTS
2 cups all-purpose flour
2 cups granulated sugar
½ teaspoon salt
½ cup margarine
½ cup shortening
¼ cup baking Jamaican cocoa, unsweetened
½ cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract
Icing
½ cup margarine, room temperature
¼ cup baking Jamaican cocoa, unsweetened
6 tablespoons milk
1 pound (1 box) confectioners' sugar
1 teaspoon vanilla extract
2 cups flaked Jamaican coconut

PREPARATION
1. Preheat oven to 350°. Grease and flour a baking pan. Sift flour, sugar, and salt into a large bowl; set aside. In a small saucepan, combine ½ cup margarine, shortening, ¼ cup cocoa, and 1 cup water and bring to a boil.
2. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan.
3. Bake for 40 to 45 minutes, or until Jamaican cake springs back when lightly touched with finger. Make icing while cake is baking.
4. For icing, combine margarine, Jamaican cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners' sugar and vanilla; beat with a wooden spoon until smooth.
5. Stir in Jamaican coconut. Spread over hot Jamaican cake right out of the oven.
6. Cool frosted Jamaican coconut chocolate cake in pan on a rack