Make Ahead
Chinese 5 Spice Chocolate Cake with Ginger Buttercream Frosting
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9 Reviews
Matthewrmt
January 16, 2014
Looks like a great recipe--but where do you add the sugar? There's no mention of it bond the list of ingredients. Do you beat the eggs and sugar together like in a chiffon cake?
Twice C.
January 17, 2014
Sorry about that! Funny how easy it is to drop these steps when transferring recipes. The recipe has been updated here, but you do add the sugar after beating the eggs.
Twice C.
April 3, 2013
I am glad you are enjoying it. My family was over the moon for this cake and I make a lot of cakes :)
PaulaL
April 3, 2013
Thank you for the link - I had no idea that there might be details dropped. My apologies. And to be fair, both my fiancé and myself are loving this cake!
Twice C.
April 3, 2013
I am sorry to not have seen this until now, but again if you were having it overflow in your oven as you wrote this, not much I could have changed. Anyway, my original post is here: http://twicecookedhalfbaked.com/2012/02/16/chinese-5-spice-chocolate-cake/. I will go back and see why the details have dropped from the Food52 side of things. Hope you will give it another try. It was really quite delish!
PaulaL
March 31, 2013
I'm making this cake now and I have lots of questions...1) how much baking soda should you add?, 2) when do you add the sugar?, and 3) did you use a deep 10 inch cake pan? I don't have one, so I used a 9 inch, and I now have cake batter all over the floor of my oven. I have high hopes for this cake, but the directions need some work.
MaryAnnS
January 22, 2013
If I already have some Chinese 5 spice prepared - what is the measurement to use in the cake?
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