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Foraging with Alexis Nikole Nelson.
This ultramoist cake gets richness from pairing warm, subtly sweet Chinese five-spice with cocoa powder. For an accompaniment, we took inspiration from Vietnamese coffee and created a rich, sticky sauce with sweetened condensed milk and instant espresso powder. The final flourish is a mascarpone-enriched whipped cream and a dusting of cocoa powder.
grams (1⅓ cups) cake flour, plus more for pan
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