Spiced Chocolate Cake brings together melted dark chocolate, butter, and a whisper of star anise in a simple batter that requires just one bowl and a whisk. The method starts with making a quick sugar syrup, which helps the chocolate melt smoothly and keeps the cake moist for days. Separating the eggs and folding in whipped whites makes the texture light yet fudgy.
A touch of lime zest brightens the deep chocolate flavor without making it citrusy. The cake bakes low and slow, so the center stays tender while the edges set. I usually check it with a thin knife rather than a skewer because the blade shows any wet batter more clearly.
About the Recipe
This cake feels special because of the star anise, which adds a gentle licorice note that complements chocolate without overwhelming it. The sugar syrup technique might seem unusual, but it dissolves the sugar completely and helps the chocolate mixture stay smooth. Folding in whipped egg whites gives the batter a lift, so you get a cake that is dense but not heavy.
The lime zest cuts through the richness just enough to keep each bite interesting. Because it bakes at a moderate temperature, the cake stays moist in the center and does not dry out at the edges.
Why you will love this recipe
The flavor has depth without being complicated. Star anise brings warmth, and the lime zest adds brightness, so the chocolate does not feel one dimensional. The texture lands somewhere between a flourless chocolate cake and a traditional sponge, with a tender crumb that holds together well. You only need one bowl for the mixing, and the sugar syrup method means no lumps or grainy texture.
The cake keeps well for several days because of the butter and syrup, which trap moisture inside. Dusting cocoa powder on top gives it a finished look without needing frosting or glaze.
Note: image is for illustration purposes only and not that of the actual recipe.
Cooking Tips
Chop the chocolate into small, even pieces so it melts quickly when you pour the hot syrup over it. Let the sugar dissolve completely in the water before adding it to the chocolate, otherwise you might end up with gritty pockets. Whisk the egg whites to soft peaks only, not stiff, because over beaten whites can make the batter deflate when you fold them in.
Mix the whites into the chocolate in two or three additions, which makes folding easier and keeps the batter airy. Check the cake at 55 minutes, because ovens vary and you want the center just set, not firm.
Serving and Storing Suggestions
This recipe makes about eight servings and takes around 15 minutes to prepare, plus an hour to bake. Serve it at room temperature with a spoonful of unsweetened whipped cream or a small scoop of vanilla ice cream. The cake tastes even better the next day after the flavors settle. Store it wrapped in parchment or in an airtight container at room temperature for up to four days. You can also refrigerate it, but bring it back to room temperature before serving so the texture softens.
Similar Recipes
- Flourless Chocolate Torte
- Mexican Hot Chocolate Cake
- Chocolate Orange Loaf
- Cardamom Brownie Cake
- Cinnamon Spiced Chocolate Pudding
Nutrient Benefits
Dark chocolate contains flavonoids, which support heart health and provide antioxidants. Eggs contribute protein and important vitamins like B12 and D. Star anise has compounds that may help with digestion and add trace minerals. Lime zest offers a small amount of vitamin C and brings natural oils that aid flavor without adding sugar. Keep in mind that this cake has butter and sugar, so it works best as an occasional treat rather than an everyday snack.
Spiced Chocolate Cake
Ingredients
- 100 gms Dark Chocolate (chopped)
- 125 gms Butter (unsalted)
- 1/4 tsp Star Anise Powder
- 150 gms Brown Sugar (light and soft)
- 3 Eggs (separated)
- Zest of 1/2 Lime
- Cocoa Powder as required
- 1 Cake Tin (medium, buttered, lined with parchment paper)
- Salt (a small pinch)
Instructions
- Heat sugar in a pan.
- Add a little water and stir well until sugar has dissolved.
- Add the chocolate, butter and star anise to a bowl.
- Pour the sugar syrup and mix well.
- Stir until smooth.
- Add the egg yolks into the bowl and lime zest.
- Whisk the egg whites with a little salt and whis well until soft peaks form.
- Gradually add the egg whites to the chocolate and mix well.
- Pour this into the cake tin and place it in a preheated oven at 160C for 60 minutes or until a skewer/knife comes out clean when inserted.
- Remove and cool.
- Sprinkle some cocoa powder.
- Serve.
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Frequently Asked Questions
Can I use white sugar instead of brown sugar?
Yes, you can substitute white granulated sugar. Brown sugar adds a slight molasses flavor and extra moisture, but white sugar will still give you a good result with a cleaner chocolate taste.
What if I do not have star anise powder?
You can use ground cinnamon or cardamom instead, about the same amount. Each spice will change the flavor slightly, but both pair well with chocolate. You can also leave the spice out entirely for a plain chocolate cake.
How do I know when the cake is done?
Insert a thin knife or skewer into the center. It should come out with just a few moist crumbs clinging to it, not wet batter. The top will look set and may have a slight crack, and the edges will pull away from the tin a little.
Can I make this cake ahead of time?
Surely. Bake it a day or two before you need it and store it wrapped at room temperature. The texture actually improves as it sits because the moisture distributes evenly throughout the cake.
Why do I need to separate the eggs?
Whipping the egg whites creates air bubbles that lighten the batter. The yolks add richness and help bind the chocolate mixture. Folding the whipped whites in at the end gives the cake a tender, airy crumb despite having no flour.
image via food52
1 comment
Wow…..This is a wonderful chocolate cake 🙂