Chocolate Chai Cake
Prep Time : 1 Hour
35 Minutes
Total Time : 2 Hours
50 Minutes
Servings : 12
Indulge in each heavenly bite of this spiced chocolate cake. Rich chocolate and aromatic spices combine to create a decadent fusion where hints of warm and comforting flavors burst through alongside joyous cocoa notes. A sumptuous cake made for a special occasion, or simply the perfect accompaniment when craving a cozy treat.
Ingredients
- 4 chai tea bags
- Softened butter and flour, for greasing and dusting
- 1 box Betty Crocker™ Super Moist Dark Chocolate Cake Mix
- 80ml vegetable oil
- 3 eggs
- 1 1/2 tubs Betty Crocker™ Vanilla Frosting
- 20g dark chocolate, shaved with a vegetable peeler (see Tips)
UTENSILS
- Kitchen scale
- Measuring cup
- 3 x 18cm round cake pans
- Large bowl
- Large spoon
- Round bladed knife
- Cooling rack
- Palette knife
- Vegetable peeler
Preparation
- Place the chai tea bags into a measuring cup and top up with 300ml just boiled water. Leave to steep for 30 minutes, then squeeze the water from the tea bags. Measure the quantity and if not 275ml, then add in a little extra water to make up to that amount. Set aside.
- Preheat the oven to 180°C/350°F. Grease 3 x 18cm round cake pans and dust with flour.
- Make up the cake mix as directed on the cake mix box using the oil, 275ml chai water and the eggs. Divide the mixture evenly between the 3 cake pans.
- Bake for 20 minutes, or until a round bladed knife inserted into the center of each cake comes out clean. Cool in the pans for 10 minutes before turning out onto cooling racks to cool completely (about 45 minutes).
- Level the top of the cakes, if necessary. Place one cake on a serving plate and spread over a quarter of the frosting, then top with a second cake. Spread another quarter of frosting over the second cake then top with the third cake. Spread some of the remaining frosting around the side of the cake, creating a ‘naked’ look by scraping off any excess frosting with a palette knife. Cover the top of the cake with the remaining frosting and smooth flat. Decorate with the chocolate shavings.
Betty's Tips
- The easiest way to make chocolate shavings is by holding a bar of chocolate in one hand and using a vegetable peeler to shave short curls off the side of the bar.
- Instead of using chai tea, make up the cake mix as directed on the box adding in 2 teaspoons mixed spice with 1/2 teaspoon ground allspice and 1/2 teaspoon ground cardamom.
- Cake can be stored for up to 1 week in an airtight container.
- If you do not have 3 x 20cm cake pans, you can use 1 x 23cm round deep cake pan, and slice the cake into 3 once baked and cooled.
