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Chinese Five-Spice Bundt Cake

Deeply spiced, decadently rich Chinese Five-Spice Bundt Cake sweetened with molasses and date sugar and topped with a silky blond chocolate.
Course Dessert
Cuisine Bundt
Keyword bundt, cake
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 10
Author i sugar coat it!

Ingredients

For the ganache:

  • 19 grams glucose
  • 229 grams blond chocolate I used Orelys 35%
  • 112 grams 35% whipping cream or coconut cream

For the cake:

  • 240 grams hot water
  • 262.5 grams fancy/light molasses
  • 6 grams baking soda
  • 199 grams all-purpose flour
  • 15 grams gingerbread spice preferably homemade
  • 5 grams Chinese five-spice preferably homemade
  • 5.5 grams baking powder
  • 1 gram salt
  • 2 large eggs
  • 105 grams vegetable oil
  • 110 grams date sugar

Instructions

Make the ganache:

  • Place a small amount of water in a pot and place over low heat. Scale the chocolate into a medium bowl and place it over the pot to melt.
  • Scale the glucose and milk directly into a small saucepan and heat. Pour onto the melted chocolate and use an immersion blender to emulsify, for best results. Or stir with a whisk or spatula until emulsified, if you do not have an immersion blender. Set aside.

Make the cake:

  • Preheat the oven to 350ºF. Prepare your bundt pan by brushing with cake release. Place prepared pan on a baking sheet. I used the 10-cup Crown Bundt from Nordicware. If using regular pans, it works well in three 7 or 8-inch pans.
  • Combine the water and molasses in a large measuring cup until well combined, then whisk in the baking soda. Set aside.
  • Sift together the flour, gingerbread spice, Chinese five-spice, baking powder and salt in a large bowl.
  • Add the eggs, oil and date sugar to a large bowl and whisk to combine. Whisk in the molasses mixture. Add the dry ingredients and combine until just smooth.
  • Pour into the prepared bundt pan and bake for 40 to 50 minutes on the middle rack. If using regular pans, bake for 20 to 25 minutes. Check for doneness, remove from oven when ready and allow to cool on a wire rack for 15 minutes. Place the rack over the pan and flip over to release. Allow to cool completely.
  • Pour or pipe the ganache onto the cake and enjoy!