Chinese Chocolate Cake
Source of Recipe
ConAgra Foods
List of Ingredients
PAM® Original No-Stick Cooking Spray
1-1/4 cups Blue Bonnet®-stick, divided, room temp.
7 1-ounce bittersweet chocolate squares, coarsely chopped
1-1/2 cups brewed coffee
5 tablespoons brandy
2 large eggs, room temperature
2 teaspoons vanilla extract, divided
2 cups cake flour
1-1/2 cups granulated sugar
1 teaspoon baking soda
4 teaspoons Chinese five-spice powder
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
2 teaspoons grated lemon peel
4-3/4 cups powdered sugar
Recipe
Preheat oven to 275°F.
Coat a 10-inch Bundt pan with cooking spray, lightly dust with a small amount of flour and set aside.
Prepare cake: In a medium saucepan, combine 3/4 cup Blue Bonnet, chocolate and coffee and place over low heat, stir until melted and smooth. Let stand 12 minutes to cool slightly. Place mixture in a large bowl. Add brandy, eggs (slightly beaten) and 1 teaspoon of the vanilla. Using an electric mixer, beat on low speed until mixed thoroughly. Stir in flour, sugar, baking soda, Chinese 5-spice powder and salt and mix on medium speed until smooth. Pour batter into prepared pan and bake for 1 hour and 20 minutes or until toothpick inserted in center of cake comes out clean.
Remove from oven and place pan on wire rack. Cool cake in pan for 45 minutes, invert cake onto wire rack and cool completely.
Prepare frosting: In a large bowl, combine cream cheese, 1/2 cup Blue Bonnet, and lemon juice. Using the electric mixer on high speed, beat until smooth. Stir in lemon peel and the remaining vanilla. Gradually add powdered sugar, beating until smooth.
Spread frosting over cooled cake.
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