This is a phenomenal dessert option for those sweet-tooth lovers. This is the icing on the cake (pun intended) as part of our Chinese herbal recipe collection. Combining the richness of dark chocolate with the warmth of cinnamon bark and the zesty brightness of Chen Pi (dried orange peel), this cake is sure to delight your senses and impress your guests.

Ingredients:

• 150g Dark Chocolate (70% cocoa or higher)
• 100g Butter (plus extra for greasing)
• 150g Brown Sugar
• 3 Large Eggs
• 100g Plain Flour (or gluten-free alternative)
• 1 tsp Baking Powder
• 1/2 tsp Ground Cinnamon Bark
• 1 tbsp Chen Pi (dried orange peel), finely ground or grated
• Pinch of Salt
• 1 tsp Vanilla Extract
• Zest of 1 Orange (optional, for extra citrusy flavour)
• For the Glaze (Optional):
• 50g Dark Chocolate
• 2 tbsp Double Cream
• Chen Pi and Cinnamon Bark (finely ground) for dusting

Instructions:

1. Preheat Oven & Prepare Tin: Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin. Line the base with parchment paper.
2. Melt Chocolate & Butter: In a heatproof bowl, melt the dark chocolate and butter over a saucepan of simmering water. Stir until smooth and glossy. Remove from heat and let it cool slightly.
3. Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, eggs, and vanilla extract until light and creamy.
4. Combine Ingredients: Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly until fully combined.
5. Add Dry Ingredients: Sift together the flour, baking powder, cinnamon bark, and salt. Fold into the chocolate mixture until just combined.
6. Incorporate Chen Pi: Gently fold in the Chen Pi (dried orange peel) and orange zest, if using.
7. Bake: Pour the batter into the prepared tin and bake for 25–30 minutes, or until a toothpick inserted into the centre comes out with only a few moist crumbs. Allow the cake to cool completely before removing it from the tin.

For the Glaze (Optional):

1. Melt the dark chocolate and double cream together in a heatproof bowl over simmering water. Stir until smooth.
2. Drizzle or spread the glaze over the cooled cake and dust with finely ground Chen Pi and Cinnamon Bark for an elegant finish.

Why We Love It:

Cinnamon Bark is known for its warming and invigorating properties, while Chen Pi is celebrated for aiding digestion and enhancing flavour. Combined with dark chocolate, this cake is not only delicious but also offers a touch of wellness in every bite.

Enjoy this rich, aromatic dessert and experience the unique fusion of flavours brought by traditional Chinese herbs. Perfect for special occasions or a well-deserved treat!

Stay tuned for more recipes from our Vita Secret Recipe collection!

Explore more herbal delights at Vita Herbal Nutrition.

Chinese Chocolate Cinnamon & Orange Cake

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Category

Secret Recipe

Servings

12

Prep Time

2 hours 5 minutes

Cook Time

30 minutes

Calories

320

Author:

Josh Balmer

A Vita Secret Recipe - this is a phenomenal dessert option for those sweet-tooth lovers. This is the icing on the cake (pun intended) as part of our Chinese herbal recipe collection.

Ingredients

• 30g dried orange peel

• 3 sticks dried cinnamon bark powder (grounded)

• 1 cup all-purpose flour

• 1/2 tps - baking powder

• 1/2 tps - baking soda

• 2/3 cup grated milk chocolate (your choice)

• 1/4 cup - brewed coffee

• 1/2 cup buttermilk

• 1 tps vanilla extract

• 1 large egg

• 1 cup sugar (your choice)

• 1 cup extra thick double cream

• 340g chocolate chips 

• Pinch of salt

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Directions

For the Cake Base

1. Preheat the oven to 180 degrees (Gas Mark 4). 

2. Bring together the flour, baking powder, baking soda, salt and ground cinnamon powder then whisk together in a bowl. 

3. In a separate bowl, mix the brewed coffee and grated chocolate together. 

4. Stir together until the chocolate has melted in the mixture. Add the vanilla extract and buttermilk, then blend a little longer until thoroughly mixed. 

5. Set the mixture aside, then in a large mixing bowl, beat the egg and sugar until light and airy (fluffy mixture - should take around 3 minutes). 

6. Combine this with the chocolate mixture then stir with a spoon. 

7. Once the mixture has combined, pour this into two cake pans and then place these in the oven to bake for around 30 minutes. 

8. After this time has elapsed, remove the cake pan from the oven and let it cool to room temperature. 

For the Ganache

1. Grab a nonstick pan and a large bowl.

2. Heat the extra thick double cream to boiling point, then pour the chocolate chips on top and allow this to sit for 4-5 minutes (no stirring required). 

3. Whisk this mixture until thick (should look like a rich chocolate brown). 

4. Pour a small amount of this ganache mixture on top of the cake layer, then allow time for this to cool to room temperature. 

5. Run the ganache mixture across the rest of the cake to form a thin layer on top (use a flat spatula to help). 

6. Top the chocolate cake with dried orange peel (and coffee beans if you like) with any remaining cinnamon powder for a sweet topping. 

7. Chill the cake for 2 hours in the fridge before serving. 

8. Once this time has elapsed, cut into slices as you wish (save yourself the biggest one). 

9. Serve and enjoy!

Recipe Note

A Vita Secret Recipe - this is a phenomenal dessert option for those sweet-tooth lovers. This is the icing on the cake (pun intended) as part of our Chinese herbal recipe collection.