DARK CHOCOLATE FIVE-SPICE CAKE
Posted on July 02 2025
A elegant cake with deep chocolate flavor and enchanting spices.
Dark Chocolate Five-Spice Cake
Rated 5.0 stars by 1 users
Category
Dessert
Servings
12
Prep Time
30 minutes
Cook Time
1 hour
Author:
Curio Kitchen
Sichuan Five Spice pairs beautifully with dark chocolate in this moist, rich cake. Drizzled with chocolate ganache, it’s a chocolate-lover’s dream. For a simpler presentation, skip the ganache and simply dust the cake with powdered sugar and cinnamon.
Notes: A practical method for dusting a bundt pan with flour or cocoa is to set it on a large piece of baking parchment, then shake the flour or cocoa through a sieve over the pan. This makes it easier to coat the pan’s center ‘post’ and to capture the excess flour or cocoa. To ease transferring the cake into and out of the oven, place it on a baking sheet
Ingredients
-
1 tablespoon (14g) butter, room temperature, for greasing pan
- 1 cup + 2 tablespoons (95g) Dutch-processed cocoa powder
-
4 teaspoons (9g) Sichuan Five Spice
- 2¼ cups (270g) all-purpose flour
- 1½ teaspoon (6g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) sea salt
- ¾ cup (170g) whole-milk Greek yogurt
- ¼ cup (50g) neutral oil
- 3 eggs, room temperature
- 2¼ cups (450) sugar
-
Ground cassia cinnamon, for sprinkling
- 3 ounces (85g) dark chocolate, 70-72% cocoaÂ
- ½ teaspoon (2.5g) coconut oil
For the cake:
For the ganache glaze:
Directions
Make the cake Preheat the oven to 350Ëš 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.
- 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.
- Put the yogurt, oil, and 1½ cups warm water into a separate bowl and whisk until smooth and well combined. Set both bowls aside.
- 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.
- 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.
- 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.
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.
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.
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