My husband and I were talking about challenging recipes and he bet me that I wouldn't be able to create a spicy chocolate cake that tasted good! As it was coming up Christmas I thought I would take the challenge and came up with this recipe! It's loved by all our family and friends and has been printed in Recipe books sold for Unicef.
Pre-heat oven to 150*C / 300*F / Gas Mark 2. Grease a 20-inch or greater cake tin and line the bottom and sides with grease proof paper.
Sift the Flour, Baking Powder, Cinnamon and Rogan Josh Spice Mix into a bowl.
Cream the Butter and stir in the Sugar and Vanilla Essence. Gradually mix in the eggs and then the flour mixture. Melt the Milk Chocolate and add to the mixture and stir well.
Mix in the Dried Fruits, Glace cherries and Chocolate Drops / Chunks and stir well.
Pour the mixture into the cake tin and make a slight hollow in the centre.
Bake for 3 hours, testing with a knife, if it doesn’t come out clean cook for up to another hour, checking with a knife every 20 minutes.
Remove from the oven and after 15 minutes turn out onto a wire rack to cool
Turn the cake upside down and make a few holes using a fork and pour 4 tbsp Brandy on top.
Wrap the cake in foil and store in an airtight container until ready to ice and decorate.
Knead the Marzipan into a pliable dough and split into two. Roll out one piece to cover the cake top, and the second, cutting into sections for the cake sides.
Remove the cake from the foil and brush generously with Apricot Jam. Cover the cake with the Marzipan sheets and seal to make one large sheet.
Take the Icing and cover the work surface with icing sugar, knead the icing until pliable and roll it out 5mm thick to cover the whole cake.
Drape the icing sheet over the cake and make cuts along the sides and blend together to make the icing fit neatly as one piece around the cake.
Decorate the cake as you wish, using moist icing sugar to stick on decorations.
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