Cinnamon, aniseed, cloves, ginger, and fennel seed, ground together to make one of the many variations of Chinese five-spice powder, may sound like an odd combination in conjunction with chocolate. Not so. The blend adds a mysterious, subtle, appealing flavor to this moist, light chiffon cake.–Elinor Klivans
Chiffon Cake Primer Note
Chiffon cakes bake in a large, ungreased tube pan. This allows the cake to climb up the sides of the pan and remain there while it cools. (I once greased a pan by mistake. The cake rose extremely high, then slid down the pan and collapsed as soon as it came out of the oven. Avoid nonstick tube pans for the same reason.) Chiffon cakes then cool in the pan while turned upside down so they do not collapse under their own weight. Although delicate when warm, chiffon cakes are quite sturdy once they cool.
Chinese Five-Spice Chocolate Chiffon Cake Recipe
- Quick Glance
- 45 M
- 3 H, 55 M
- Serves 12
- For the chocolate chiffon cake
- 1 3/4 cups cake flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups sugar
- 2 1/2 teaspoon five-spice powder
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup canola or corn oil or other mild vegetable oil
- 7 large eggs, separated
- 3/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cream of tartar
- 6 ounces milk chocolate, finely chopped
- For the chocolate glaze
- 1/3 cup heavy cream
- 1 teaspoon corn syrup
- 6 ounces milk chocolate, chopped
- 1 teaspoon vanilla extract
- For the final five-spice flourish
- 3/4 teaspoon five spice powder, for dusting
- Make the chocolate chiffon cake
- 1. Preheat the oven to 325°F (165°C). Line the bottom of the pan with parchment paper.
- 2. In a large bowl, sift the flour, cocoa powder, 1 cup of the sugar, the five spice powder, cinnamon, baking powder, and salt. Use a large spoon to make a well in the center of the flour mixture.
- 3. Add the oil, egg yolks, water, and vanilla to the well and combine the liquid ingredients, then gradually begin to draw in the flour ingredients. Switch to an electric mixer on medium speed and beat the mixture until smooth and thick, about 3 minutes. Stop the mixer and scrape the sides of the bowl as needed.
- 4. In a large bowl using clean beaters, beat the egg whites and cream of tartar on low speed until the whites are foamy and the cream of tartar dissolves. Increase the speed to medium and beat the egg whites until they look shiny and smooth and the beaters leave lines in the whites. When you stop the mixer and lift the beaters, the beaten whites should cling to them. Increase the speed to high and slowly beat in the remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until the whites form firm, glossy peaks, about 1 minute.
- 5. Use a rubber spatula to fold the chopped milk chocolate into the reserved cocoa and egg yolk mixture. Stir about 1/3 of the beaten whites into the yolk mixture, then gently fold in the remaining whites until no white streaks remain. Scrape the batter into the prepared pan and gently smooth the top.
- 6. Bake until the top of the cake feels firm when lightly touched and any small cracks on the top look dry, about 1 hour and 10 minutes. Invert the pan onto a narrow-necked bottle (a full wine bottle works well) and let cool for 1 hour.
- 7. Turn the pan right side up and run a thin, sharp knife around the side of the pan and the center tube to loosen the cake. Turn the cake onto a wire rack so it is bottom up. Cool the cake thoroughly on the wire rack.
- Make the chocolate glaze
- 8. In a medium saucepan over low heat, heat the cream and corn syrup over low heat just until the cream is hot. Do not let the mixture boil. Remove the pan from the heat.
- 9. Immediately add the milk chocolate to the cream and let set until the chocolate softens, about 30 seconds. Whisk until the chocolate is melted and smooth. Stir in the vanilla.
- Give the cake its final five-spice flourish
- 10. Use a thin metal spatula to spread the glaze over the top of the cooled cake, letting it dribble down the sides. Let the glaze firm for about 1 hour.
- 11. Place the five spice powder in a small strainer and dust it lightly and evenly over the glaze. Slip a large metal spatula or 2 smaller spatulas under the cake and slide it onto a serving plate. Cut the cake into slices using a serrated knife. The cake can be covered and stored at room temperature for up to 3 days.
Hungry for more? Chow down on these:
- Flourless Chinese Five Spice Chocolate Cake (Gluten and Nut Free) from Almost Bourdain
- Seriously Asian: Steamed Chocolate Cake from Serious Eats
- Chocolate Pound Cake from Leite's Culinaria
- Chiffon Cake With Lemon Icing from Leite's Culinaria
Chinese Five-Spice Chocolate Chiffon Cake Recipe © 2010 Elinor Klivans. Photo © 2010 Ann Stratton. All rights reserved.
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