Chocolate Five-Spice Cake - Chocolate recipes
13⁄4 cups all-purpose flour
11⁄2 cups sugar
1⁄3 cup unsweetened cocoa powder
1 tsp. five-spice powder or
ground cinnamon
1⁄2 tsp. baking soda
1⁄2 cup cooking oil
1⁄3 cup molasses
1 egg
1 cup milk
Chocolate Glaze
Chocolate curls (optional)
Grease and flour two 8x11⁄2-inch square or round baking pans. Set aside.
In a large bowl, stir together flour, sugar, cocoa powder, five-spice powder,
and baking soda. Add oil, molasses, and egg; beat with an electric mixer on low
speed just until moistened. With the mixer on medium speed, gradually beat in
milk. Divide mixture evenly between the two prepared pans.
Bake in a 350°F oven for 25 minutes (30 to 35 minutes for round pans) or
until a toothpick inserted in centers comes out clean. Cool on wire rack for 10
minutes. Remove from pans; cool completely.
Prepare Chocolate Glaze. Remove 1⁄2 cup glaze; cover and chill for 1 to 11⁄2
hours or until spreading consistency. Cover remaining glaze; let stand at room
temperature up to 11⁄2 hours.
To serve, place a cake layer on a plate; spread with chilled glaze. Top with
remaining cake layer. Cut into 12 pieces. Place each piece on a dessert plate.
Spoon about 2 tablespoons remaining glaze over each. If desired, top with chocolate
curls. Makes 12 servings.
Chocolate Glaze: In a saucepan, heat 8 ounces semisweet chocolate, cut up,
and 1⁄4 cup butter over low heat just until melted, stirring often; set aside. In a
small heavy saucepan, bring 1 cup whipping cream and 1 tablespoon light-colored
corn syrup to a gentle boil. Reduce heat; simmer for 2 minutes. Remove
from heat. Stir in chocolate mixture.
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