Easy Chocolate Chinese Five Spice Cake Recipe
Easy Chocolate Chinese Five Spice Cake Recipe – bring your Holiday dinner a global flare with The Spice Hunter’s Chinese Five Spice blend and tons of rich chocolate!
Servings: 12
Calories: 389kcal
Equipment
Ingredients
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon celtic or kosher salt
- 2 tsp The Spice Hunter Chinese Five Spice Blend
- ⅔ cup finely chopped or grated bittersweet chocolate
- ¼ cup brewed coffee or espresso chai tea, or apple cider vinegar (if you don’t have coffee on hand)
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup sugar
For The Ganache:
- 1 cup heavy cream
- 12 oz semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Whisk the flour, baking powder, salt, The Spice Hunter Chinese Five Spice Powder and baking soda in a bowl.
- In a small bowl, mix the coffee (or chai tea/apple cider vinegar) and diced chocolate.
- Stir vigorously until the chocolate has fully melted – don’t leave any lumps of chocolate.
- Add vanilla extract and buttermilk to mixture, and blend well.
- Set mixture aside.
- In a large bowl, beat the egg and sugar in a bowl until light and airy, about 3 minutes.
- Add the chocolate mixture and mix well with a large spoon.
- Add the flour mixture and stir until fully mixed with no lumps.
- Pour mixture into two greased 9-inch round cake pans (I prefer to use cake spray for the easiest release – but you can also line the pan in parchment paper or use silicone cake pans.)
- Place cake pans in oven and bake at 350 degrees Fahrenheit.
- Bake for 30 minutes or until a skewer inserted into the center comes out clean.
- Remove cake pans from oven and let cool fully to room temperature.
- Remove from cake pans when pans are cool to the touch, let sit on cooling rack at least another hour. Chocolate ganache will melt if cake is still warm.
- Begin to make ganache by gathering a medium sized nonstick pan and large bowl.
- Heat heavy cream to boiling.
- Pour over chocolate chips and let sit for 4-5 minutes – do not stir.
- Whisk the mixture until it thickens and becomes a rich, dark chocolate brown.
- Pour a small amount of ganache over top of one layer of cake and top with other layer. Let set as ganache cools.
- Let ganache cool to room temperature, so it is thick and can be spread instead of poured over cake.
- Generously coat cake in ganache, running a flat spatula along the sides and top to make a smooth cake.
- Top with chocolate sprinkles and Spice Hunter Cinnamon Sticks, and a very light dusting or five spice powder or cinnamon sugar.
- Chill for 2 hours, up to two days before serving.
- Cut into slices and serve.
Nutrition
Serving: 1g | Calories: 389kcal | Carbohydrates: 47g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 39mg | Sodium: 137mg | Fiber: 4g | Sugar: 33g