Chinese Spice Chocolate Cake
Ingredients
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons five-spice powder
6 oz (175 g) bittersweet chocolate, chopped
½ cup (125 ml) strongly brewed hot coffee
1 cup (250 ml) buttermilk, at room temperature
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (400 g) sugar, plus extra for dusting pan
½ cup (60 g) semi-sweet chocolate chips
Powdered sugar for dusting
Instructions
1 Preheat oven to 350°F (190°C). Butter and sugar
a 10-inch (25-cm) round cake pan. Set aside.
2 In a large bowl, whisk together the flour,
baking powder, baking soda, salt and five-spice
powder. Set aside.
3 Place the chopped chocolate in a small bowl
and pour the hot coffee over. Stir until the
chocolate has melted. Add the buttermilk and
vanilla and whisk to blend. Set aside.
4 In the bowl of a stand-up mixer, beat the eggs
and sugar until light in color, about 3 minutes
on medium-high speed. Add the chocolate-
buttermilk mixture and mix to combine.
5 Add the flour mixture and mix on low until
fully incorporated, scraping the sides of the bowl
as necessary. Fold in the chocolate chips.
6 Pour the batter into the prepared cake pan.
Place in oven on the middle rack and bake for
40 to 45 minutes.
Allow to cool completely
before turning out of the pan. Dust with
powdered sugar before serving.
Ingredients
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons five-spice powder
6 oz (175 g) bittersweet chocolate, chopped
½ cup (125 ml) strongly brewed hot coffee
1 cup (250 ml) buttermilk, at room temperature
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (400 g) sugar, plus extra for dusting pan
½ cup (60 g) semi-sweet chocolate chips
Powdered sugar for dusting
Instructions
1 Preheat oven to 350°F (190°C). Butter and sugar
a 10-inch (25-cm) round cake pan. Set aside.
2 In a large bowl, whisk together the flour,
baking powder, baking soda, salt and five-spice
powder. Set aside.
3 Place the chopped chocolate in a small bowl
and pour the hot coffee over. Stir until the
chocolate has melted. Add the buttermilk and
vanilla and whisk to blend. Set aside.
4 In the bowl of a stand-up mixer, beat the eggs
and sugar until light in color, about 3 minutes
on medium-high speed. Add the chocolate-
buttermilk mixture and mix to combine.
5 Add the flour mixture and mix on low until
fully incorporated, scraping the sides of the bowl
as necessary. Fold in the chocolate chips.
6 Pour the batter into the prepared cake pan.
Place in oven on the middle rack and bake for
40 to 45 minutes.
Allow to cool completely
before turning out of the pan. Dust with
powdered sugar before serving.
