Thailand Takeover: Five Spice Chocolate Mini Bundts with Coffee Glaze

five spice chocolate bundt cake with coffee glaze

I am absolutely in love with the five spice powder we brought back from Thailand. I'm pretty sure it's made with white pepper instead of Sichuan but the bag didn't come with the ingredients listed and I don't care because it's so well balanced and flavorful. I have been putting it on everything despite my husband's objections that I didn't buy that much of it and I can't replace it without a trip to Thailand. Now that I've eaten four of these mini bundt cakes in the last twelve hours, maaaaybe I'll cool my jets with the five spice (probably not though).

In case you don't know this about me, I don't really like sweet things added to my savory food but I'm all about adding savory to sweet. The fantastic thing about five spice is that it's already a mix of spices we tend to think of as belonging in sweet food in Western desserts with a bit of savory kick. Basically it's doing my work of balancing sweet and savory for me. This bundt cake isn't too rich or sweet so it's a great way to add a unique pastry to a brunch menu without feeling like if you eat it you couldn't possibly try anything else. Which, if you're home alone with twelve of them like me, maybe actually a down side. Somebody please come take some bundt cakes off my hands.


For the Cake:

  • 1/4 cup Cocoa Powder
  • 1/4 cup Boiling Water
  • 3 Eggs
  • 1 1/4 cup All Purpose Flour
  • 1 cup Sugar
  • 2 1/2 teaspoon Five Spice*
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 6 ounces (1 1/2 sticks) softened Butter
  • 1/2 cup Semi-Sweet Chocolate Chips

For the Glaze:

  • 1/2 cup Milk
  • 1 tablespoon ground Coffee
  • 1 1/2 cups Powdered Sugar

The Cake

  1. Preheat oven to 350 Fahrenheit. Grease bundt cake pan.
  2. Whisk cocoa powder and hot water to a smooth paste. Set aside to cool.
  3. Combine all the dries in the bowl of a stand mixer. (Sugar is considered a dry in this recipe)
  4. Whisk eggs into cooled cocoa powder until well combined.
  5. In the stand mixer (or using a hand mixer) add in butter and 1/2 the cocoa egg mixtures. Mix on low speed until well combined and then medium speed for one minute to aerate the batter. Repeat adding the rest of the cocoa mix in two batches, scraping down the bowl between each addition.
  6. Fold in chocolate chips by hand.
  7. Use a portion scoop or two large spoons to divide batter evenly in the mini bundt pan. (I made twelve very full bundts but I suspect you could actually get fifteen out of this batch.)
  8. Bake for 25 minutes or until a tester comes out clean/the cake springs back when lightly touched. Let cool for ten minutes before removing from pan and cooling on a rack.

The Glaze

  1. Heat milk over low heat just until it comes to a boil. Add ground coffee. Cover and steep ten minutes.
  2. Strain milk and let cool to room temperature.
  3. Slowly whisk coffee infused milk into the powdered sugar until you reach the desire consistency. I think I only used about 1/3 a cup.
  4. When the cakes are cool, drizzle glaze over the top or dip the top of the bundt in the bowl of glaze and flip over, letting the glaze run down the sides. (I recommend doing this on a cooling/glazing rack over a baking sheet so you don't end up with the mess I did.)
  5. Let the glaze set. Try to not eat the whole batch by yourself.

*After searching a bunch of online spice shops, I think this five spice blend from Frontier is probably the closest to what I'm using. You can often find five spice blends at American grocery stores but I've always found them a little bland. If not buying online, I would check your closest Asian market and buy the blend with the least English on it.