Directions

1. Make the cake  Preheat the oven to 350˚ F. Generously butter a 12-cup (3-quart) bundt pan, dust it with 2 tablespoons of cocoa, and tap out the excess. Set the pan aside.

2. Put 1 cup of the cocoa and the Sichuan Five Spice into a mixing bowl. Add the flour, baking powder, baking soda, and salt and whisk gently to combine.
3. Put the yogurt, oil, and 1½ cups warm water into a separate bowl and whisk until smooth and well combined. Set both bowls aside.
4. Put the eggs and sugar into another large mixing bowl and, using an electric mixer, beat until the sugar dissolves and the mixture is a creamy, light color.
5. Add a third of the flour mixture to the egg mixture; fold in until just combined. Fold in half the yogurt mixture. Repeat, and finish by folding in the remaining flour mixture. The batter will be thin-ish.
6. Pour the batter into the prepared pan. Bake until a tester inserted into the cake comes out almost clean (the internal temperature should be 190˚ – 195˚ F), about 1 hour. Allow the cake to cool in the pan for 10 minutes before inverting it onto a cooling rack.

7. Make the glaze  Put the glaze ingredients into a heat-proof bowl, set over a simmering pot of water. Add ¼ cup (59g) of water to the bowl. Stir until the chocolate has melted and the glaze is smooth.

8. Glaze or garnish the cake  When the cake has cooled to room temperature, drizzle on the ganache glaze (recipe below) or dust it with powdered sugar. Either way, finish by sprinkling a generous pinch of cinnamon over the cake.