Best Asian Five Spice Chocolate Cake Recipes

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ASIAN FIVE-SPICE CHOCOLATE CAKE



Asian Five-Spice Chocolate Cake image

Provided by Christian Thornton

Categories     Chocolate     Dessert     Bake     Spice     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 8

7 ounces fine-quality unsweetened chocolate, finely chopped
6 ounces fine-quality bittersweet chocolate, finely chopped
1/2 cup water
1 1/4 cups sugar
4 teaspoons Chinese five-spice powder
2 1/4 sticks unsalted butter, cut into pieces and softened
6 large eggs
Accompaniment: ginger cream

Steps:

  • Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper.
  • Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
  • Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
  • Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
  • Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
  • Serve cake in thin slices.

ASIAN FIVE SPICE CHOCOLATE CAKE



ASIAN FIVE SPICE CHOCOLATE CAKE image

Categories     Cake     Chocolate     Dessert

Yield 1 cake

Number Of Ingredients 8

7 oz. fine-quality unsweetened chocolate, finely chopped
6 oz. fine-quality bittersweet chocolate, finely chopped
1/2 cup water
1 1/4 cups sugar
4 teaspoons Chinese five-spice powder
2 1/4 sticks unsalted butter, cut into pieces and softened
6 large eggs
Accompaniment: ginger cream

Steps:

  • Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper. Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth. Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes). Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack. Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn'7ork, heat pan again.) Peel off paper. Serve cake in thin slices.

ASIAN FIVE-SPICE CHOCOLATE CAKE



Asian Five-Spice Chocolate Cake image

Chef Kookabura found this recipe in response to a request from KrisLady. It is from Gourmet Magazine, September 1999. It sounds incredible and the ratings were good - three and a half forks (four being exceptional). Ginger cream topping tempers the intensity of the rich chocolate. UPDATE May 3, 2008: Sorry I have not updated this since the first time I made it (have made it several times since!). This cake is a wonderful palate teaser. The deep chocolate taste with the Anise and Clove flavors peaking through and then the creamy zip of the Ginger cream ... excellent. I used Scharffen Berger chocolate to get the deep chocolate flavor. I recommend this for an elegant dessert or a very special treat for coffee or tea with friends (when I use it for morning coffee, I make it the day before, refrigerate it, and take it out about two hours before serving time).

Provided by Chef Kayce

Categories     Dessert

Time 3h40m

Yield 12-16 serving(s)

Number Of Ingredients 9

7 ounces fine-quality unsweetened chocolate, finely chopped
6 ounces fine-quality bittersweet chocolate, finely chopped
1/2 cup water
1 1/4 cups sugar
4 teaspoons Chinese five spice powder
1 1/8 cups unsalted butter, cut into pieces and softened
6 large eggs
2 cups chilled heavy cream
1/4 cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 350°F Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper (one reviewer said pan was hard to find so used a 9x9 square with good results -do not use springform pan!).
  • Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
  • Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held).
  • Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
  • Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering.
  • While cake is in oven, prepare Ginger Cream:.
  • Beat cream to soft peaks and fold in crystallized ginger. Refrigerate until ready to use.
  • When cake is done, remove from water bath and cool 2 hours in pan on a rack.
  • Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
  • Serve cake in thin slices garnished with Ginger Cream.
  • Cooks' note: You can make cake 2 days ahead and chill, covered. Bring to room temperature before serving.

Nutrition Facts : Calories 489.7, Fat 43.1, SaturatedFat 26.2, Cholesterol 205.8, Sodium 56.6, Carbohydrate 27.1, Fiber 2.8, Sugar 21.2, Protein 6.3

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Asian Five Spice Chocolate Cake is a fusion of two distinct flavors - the rich indulgence of chocolate and the aromatic blend of five spices. This delightful dessert offers a balance between sweetness and spice that will satisfy your cravings for something bold and flavorful.

The Five Spices

The Five Spice blend consists of cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns. These spices are commonly used in Chinese and other Asian cuisines to add flavor and depth to dishes.
Cinnamon
Cinnamon is a staple in Asian cuisine and provides a delicate, warming flavor to dishes. This spice is rich in antioxidants and has anti-inflammatory properties, making it a healthy addition to your diet.
Cloves
Cloves are known for their sweet and aromatic flavor, which works well in combination with cinnamon. This spice promotes digestive health and can relieve pain due to its anti-inflammatory properties.
Fennel Seeds
Fennel seeds have an anise-like flavor and are often used as a digestive aid. They also have anti-inflammatory properties and can help regulate blood pressure.
Star Anise
Star Anise has a licorice-like flavor and is rich in antioxidants. It has antiviral and antimicrobial properties, making it an ideal spice to boost the immune system.
Szechuan Peppercorns
Szechuan Peppercorns are a pungent spice that provide a numbing effect on the tongue. They are known to aid digestion and help reduce inflammation in the body.

The Chocolate Cake

Chocolate cake is a classic dessert that everyone loves. Adding the five spice blend to the batter creates a unique and flavorful twist to this timeless treat.
Chocolate
Chocolate is a comfort food that improves our mood and has a range of health benefits. It contains antioxidants that can help reduce the risk of heart disease and improve brain function.
Flour
Flour is an important element in baking chocolate cakes as it provides the structure and texture to the cake. For those who prefer gluten-free options, almond flour and coconut flour can be used.
Sugar
Sugar adds sweetness to the cake, and it is important to use the right amount to provide the perfect balance to the chocolate and spice. Using natural sweeteners such as honey or maple syrup is also an option for those seeking a healthier alternative.
Eggs
Eggs provide moisture and help hold the cake together. They also add protein and a fluffy texture to the batter. For those who prefer egg-free options, applesauce, yogurt or mashed bananas can be used instead.
Baking Powder and Baking Soda
Baking powder and baking soda are important leavening agents that help the cake rise and achieve a fluffy texture. Always make sure to use the right amount to prevent the cake from becoming too dense or flat.

The Process

Making an Asian Five Spice Chocolate Cake is a simple process that requires basic baking skills.
Mixing the ingredients
Start by mixing the dry ingredients - flour, sugar, cocoa powder, baking soda, baking powder, and the five spice blend. In a separate bowl, mix together the wet ingredients - eggs, oil or butter, vanilla extract, and milk. Slowly incorporate the dry ingredients into the wet mixture until well combined.
Baking the Cake
Preheat the oven to 350°F and bake the cake in a greased pan for about 35-40 minutes. Using a toothpick, check to see if the cake is fully baked. If the toothpick comes out clean, the cake is ready.
Decorating the Cake
Once the cake has cooled, decorate it with whipped cream, chocolate shavings, or fresh fruits.

Conclusion

An Asian Five Spice Chocolate Cake is a unique dessert that combines the richness of chocolate and the boldness of five spices. The combination of these flavors creates a heavenly taste that will leave your taste buds craving for more. With its simple recipe and easy-to-follow process, this cake is a must-try for any dessert enthusiast.
Asian spice chocolate cake recipes are becoming more popular as people become more adventurous with their baking. The flavor combinations in these cakes are bold, complex, and leave an unforgettable taste.

Ingredients

The ingredients used in Asian five spice chocolate cake recipes differ from those in traditional chocolate cake recipes. Some traditional ingredients can give the cake a distinct flavor. Here are some ingredients needed:
Flour
The flour used in chocolate cakes can be all-purpose flour or cake flour. You can also use gluten-free flour if you’re allergic to gluten.
Apple cider vinegar
Not many traditional chocolate cake recipes contain apple cider vinegar. But this ingredient is crucial in delivering the acidity that elevates the flavor of the other ingredients.
Five-spice powder
Five-spice powder is a blend of spices used in Asian cuisine. It contains cinnamon, cloves, fennel, star anise, and pepper. It gives the cake a unique taste.
Cocoa powder and chocolate
The cocoa powder used should be unsweetened, and the chocolate should be dark chocolate. These ingredients help to give the cake its chocolate flavor.
Eggs
Eggs serve as the binding agent and help to give the cake its structure.
Brown sugar
Brown sugar is used instead of white sugar to give the cake a caramel flavor.
Baking powder and baking soda
Baking powder and baking soda are needed to help the cake rise. Baking powder is a combination of baking soda, acid, and cornstarch.
Milk
Milk is used to make the cake moist.

Tips for Making the Best Asian Five Spice Chocolate Cake

1. Measure Your Ingredients Accurately
Asian five spice chocolate cake recipes have a lot of ingredients. To ensure that the cake turns out just right, follow the recipe instructions and measure all your ingredients accurately.
2. Preheat the Oven
Preheat the oven to the temperature indicated in the recipe before you start baking. This will help to ensure that the cake cooks evenly.
3. Use Room Temperature Ingredients
Using room temperature eggs, butter, and milk will help to ensure that the cake batter mixes evenly. When ingredients are at different temperatures, the batter may not mix as well, and the cake may not bake evenly.
4. Sift Your Dry Ingredients
Sifting the dry ingredients will ensure that they are evenly mixed and free of lumps. This will help to ensure that the cake texture is smooth.
5. Be Careful When Mixing
Don’t overmix the batter when you are adding the dry ingredients. Overmixing can lead to a tough and dense cake.
6. Grease and Flour the Pan
Greasing and flouring the cake pan will ensure that the cake doesn’t stick. This will help to ensure that the cake comes out easily and doesn’t break apart.
7. Let the Cake Cool Before Removing It from the Pan
After the cake is done baking, let it cool for at least 10 minutes before removing it from the pan. This will help to ensure that the cake doesn’t break apart when you are removing it from the pan.
8. Use High-Quality Chocolate
Using high-quality chocolate will make a huge difference in the taste of the cake. It will ensure that the cake has a rich, decadent flavor.
9. Experiment with Toppings and Fillings
You can experiment with different toppings and fillings to give your Asian five spice chocolate cake a unique twist. You can use whipped cream, chocolate chips, or fresh fruit.
10. Serve at the Right Temperature
Serve the cake at room temperature, so it is soft and moist. Don’t serve it too cold as it may become hard and difficult to cut.

Conclusion

Asian five spice chocolate cake recipes are a great way to experience different flavors and spice up your baking. With these tips, you can take your baking to the next level and create delicious cakes that your family and friends will love.

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