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Oil, for greasing
100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp baking powder
30 ml/2 tbsp cocoa (unsweetened chocolate) powder
2.5 ml/0.5 tsp ground cinnamon
100 g/4 oz/0.5 cup soft tub margarine
100 g/4 oz/0.5 cup light brown sugar
2 eggs
30 ml/2 tbsp hot water
Drinking (sweetened) chocolate powder, for dusting
Dark Rum Sauce, to serve |
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Method:
Oil an 18 cm/7 in deep round cake tin
(pan) and line the base with greased, greaseproof (waxed) paper. Sift
together the flour, baking powder, cocoa and cinnamon. Beat together
the margarine and sugar until fluffy. Beat in the eggs one at a time.
Fold in the sifted mixture and add the hot water to form a soft,
dropping consistency. Spoon into the tin and level the surface. Bake
in a preheated oven at 160°C/325°F/gas mark 3 for about 25-30 minutes
until firm to the touch. Turn out of the cake tin, remove the paper,
dust with drinking chocolate powder and serve with Dark Rum Sauce.
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