Five-Spice Chocolate Cake is my go-to recipe when I want to impress guests without spending hours in the kitchen. I stumbled upon this combination during a baking experiment, and it’s been a family favorite ever since. The blend of star anise, cloves, cinnamon, fennel, and pepper in Chinese five-spice powder creates magical harmony with dark chocolate.
About the Recipe
This recipe takes basic chocolate cake to new heights. The secret lies in two special ingredients: Chinese five-spice powder and strong coffee. Don’t worry if you’re new to baking – this recipe is pretty forgiving. Every bite offers deep chocolate flavor with subtle spice notes that’ll make people wonder what makes it so special.
Why You’ll Love This Recipe
You’ll love how simple this cake is to put together – just mix, pour, and bake. The texture is perfectly moist, and the spice blend creates an interesting flavor that’s not overpowering. It’s different enough to be memorable but familiar enough to please everyone. Plus, it smells amazing while baking.
Cooking Tips
– Let the melted chocolate mixture cool slightly before adding to eggs
– Don’t overmix the batter once you add the flour
– Room temperature eggs and buttermilk work best
– Check the cake at 35 minutes – ovens vary
– Use fresh five-spice powder for best flavor
Serving and Storing Suggestions
Serves 8-10 people. Total prep time: 15 minutes. Cooking time: 40 minutes.
Store in an airtight container for up to 4 days. Dust with powdered sugar just before serving. Tastes great with coffee or vanilla ice cream.
Similar Recipes
- 1. Spiced Ginger Chocolate Cake
- 2. Mexican Hot Chocolate Cake
- 3. Coffee-Spiced Dark Chocolate Cake
Nutrient Benefits
Dark chocolate contains antioxidants and minerals like iron and magnesium. The spices offer anti-inflammatory properties. While this is still a dessert, using bittersweet chocolate reduces sugar content compared to milk chocolate versions.
Five-Spice Chocolate Cake
Ingredients
- 1 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Chinese Five-Spice Powder
- 100 gms Bittersweet Chocolate (chopped)
- 1/4 cup Strongly Brewed Hot Coffee
- 1/2 cup Buttermilk
- 1/2 tsp Vanilla Extract
- 1 Egg (large)
- 1 cup Sugar (+ extra)
- 1/4 cup Chocolate Chips (semi-sweet)
- Powdered Sugar for dusting
Instructions
- Whisk the flour, baking powder, salt, chinese five spice powder and baking soda in a bowl.
- In a small bowl mix the hot coffee and the chocolate.
- Stir until the chocolate has fully melted.
- Add vanilla extract and buttermilk.
- Blend well and keep aside.
- Beat the egg and sugar in a bowl until light in colour, about 2 to 3 minutes.
- Add the chocolate mixture and mix well.
- Add the flour mixture and mix well until fully blended.
- Add the chocolate chips and pour this into a greased cake pan.
- Place this in a preheated oven at 190C/350F.
- Bake for 40 minutes or until a skewer inserted into the center comes out clean.
- Remove and cool.
- Cut into slices and serve.
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Frequently Asked Questions
Can I make this cake without coffee?
Yes. Replace coffee with hot water, but note that coffee enhances chocolate flavor without making the cake taste like coffee.
How strong should the spice flavor be?
The five-spice adds subtle warmth rather than strong spiciness. If you’re unsure, start with 1½ teaspoons instead of 2.
Will this cake freeze well?
This cake freezes beautifully for up to 2 months. Wrap it well in plastic wrap and foil, then thaw overnight in the fridge.
