SPICED CHOCOLATE CAKE WITH CHAI BUTTERCREAM
A classic (my classic) chocolate cake recipe and top it with a chai frosting. Yes it is that easy!
Provided by Delphine Fortin
Categories Cakes and Pies
Time 20m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Melt the salted butter and dark chocolate in a saucepan on medium heat, stirring constantly.
- Take the pan off the heat and stir in the sugar, then the eggs, one at a time, whisking vigourosly after each addition to prevent the eggs from cooking. Gently fold in the flour and the spices, and beat until smooth.
- Pour the batter into a previously greased round cake pan and bake for 20 minutes maximum.
- In the meantime, prepare the frosting: using a stand mixer with a paddle attachment, beat together the cream cheese and butter on medium speed until no lumps remains, about 3 full minutes. Add the icing sugar, the cream, vanilla extract and all the spices with a pinch of salt, with the mixer running on low. Increase to high speed and beat for 3 minutes.
- Transfer the chai frosting into a piping bag with a star nozzle and decorate the chocolate cake with some small stars, making some circles ans starting from the center of the cake. Let cool for one hour in the refrigerator and enjoy!
CHAI FROSTING RECIPE
This easy Chai Frosting recipe is naturally flavored with instant chai concentrate and masala chai spices. Use it to frost cakes, cookies, or cupcakes.
Provided by Lindsey Goodwin
Categories Dessert Cake Ingredient
Time 1h20m
Number Of Ingredients 8
Steps:
- In a medium-sized mixing bowl, cream all the ingredients except for the confectioners' sugar and chai tea concentrate.
- Once the butter mixture is light and fluffy, begin adding the sugar 1 heaping tablespoon at a time. Beat the mixture as you add the sugar, or beat it until it is smooth in between adding each scoop.
- Add 3 tablespoons of the chai concentrate. Beat until smooth
- Add more chai concentrate as needed to achieve the desired consistency.
- If desired, chill the frosting before using it to ice cake, cupcakes, or other baked goods.
Nutrition Facts : Calories 569 kcal, Carbohydrate 41 g, Cholesterol 122 mg, Fiber 0 g, Protein 1 g, SaturatedFat 29 g, Sodium 408 mg, Sugar 40 g, Fat 46 g, ServingSize About 2 cups (8 servings), UnsaturatedFat 0 g
MASALA CHAI
This chai tea is hot, spicy, and has a hint of the exotic...gotta love it!
Provided by JP001
Categories World Cuisine Recipes Asian Indian
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Combine the water and sugar in a small saucepan, and bring to a boil. Add the cardamom pod, clove, peppercorns and tea leaves. Remove from heat, and let the mixture steep for 2 to 3 minutes. Strain into a cup, and fill cup the rest of the way with milk. Sit back, relax, and enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 14.6 g, Cholesterol 9.8 mg, Fat 2.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 55 mg, Sugar 12 g
MASALA CHAI CHOCOLATE CAKE WITH GINGER BUTTERCREAM FROSTING
Came up with this recipe after seeing the ingredients from the Ready, Set, Cook #18, and knew I had to use tea, ginger, and allspice in a chocolate cake, and since chai tea is my favorite, I went with it! It came out amazing! It came out amazing! The longer you let the chai tea concentrate steep, the better and stronger the flavor. I like it strong, so I let it steep for an hour, but if you aren't a big chai drinker, I'd stick to a 30 minute steep. Either way the cake is impressive and delicious! My husband and mother devoured it! Wish there was more!
Provided by AlainaF
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- For the Masala Chai Tea Concentrate:.
- Crush lightly together the cinnamon, cloves, cardamom pod, allspice and star anise.
- Add crushed spices in a small saucepan and add the ginger, black tea leaves, half and half and water.
- Bring to a light boil, then lower heat to a simmer and steep for 30 minutes to an hour, depending on how strong you want the chai. Strain mixture through a fine mesh sieve into a cup, this should make about 1 cup of chai tea.
- For the Ginger Buttercream Frosting:.
- Beat butter with an electric mixer until creamy.
- Add confectioner's sugar, milk and ginger. Beat until well combined, and until a spreadable consistency is reached. If frosting is too thin, add ½-1 cup confectioner's sugar and mix until desired consistency is reached. Set aside.
- For the Cake:.
- Preheat oven to 350 degrees. Coat 2-3 9-inch cake pans with cooking spray, then flour lightly. Mix together chocolate cake mix, eggs, masala chai tea concentrate and oil with an electric mixer on low speed for 30 seconds. Then beat at medium speed for 2 minutes. Pour equal amounts of batter into each cake pan. Bake for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean.
- Let cool in pans for 15 minutes. Invert cakes onto platter or cooling rack and let cool completely. When cake has cooled, spread ginger buttercream frosting between layers and on top of cake. Decorate with chocolate chips or chocolate shavings if you like. Makes 8 servings.
Nutrition Facts : Calories 838.3, Fat 45.4, SaturatedFat 19.4, Cholesterol 135.4, Sodium 567.5, Carbohydrate 108, Fiber 1.7, Sugar 83.7, Protein 7
MASALA-CHAI CARROT CAKE
London-based baking star Benjamina Ebuehi learned from a young age that spices were the secret to the bold flavors in her favorite savory dishes, but it wasn't until she started baking that she realized those same ingredients could also elevate desserts. Take the Masala-Chai Carrot Cake from her book, The New Way to Cake. Knowing that many home bakers already have a go-to carrot cake recipe (most likely flavored with cinnamon), she decided to turn to less-expected spices like black pepper and cardamom. "Some cakes just have one sugary note, but I often want something more intriguing," Benjamina says. "Using spices in a cake gives it nuance."
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350˚ F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- To make the cake, add the tea bags to a mug of the boiling water and let them steep for 5 minutes before discarding the bags. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, pepper and cardamom. Set aside.
- In a separate bowl, add the muscovado sugar, eggs and tea, mixing until combined before stirring in the oil. Tip in the carrots and fold them in so they're evenly distributed. Fold in the flour mixture until just incorporated, making sure there are no pockets of flour hiding near the bottom.
- Divide the batter evenly between the two pans and bake for 35 to 40 minutes, or until the cakes are nicely browned and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then turn them out onto a rack.
- To make the frosting, beat the butter and confectioners' sugar with an electric mixer for 3 to 5 minutes, or until pale and smooth. Beat in the cream cheese until combined.
- To assemble, place one cake layer on a cake stand. Spoon one-third of the frosting on top and push right to the edges. Place the second cake topside down in order to give you a flat top. Add the rest of the frosting, spreading it evenly with an offset spatula. Scatter the walnuts on top of the cake.
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