Chai Cake

The Cake Slice: Chai Cake with Honey Ginger Cream

If there one drink that I could manifest myself in, that would definitely be chai latte. With rich flavors of spices, pockets full of cardamon, star bursts of cinnamon, and the provacative hint of ginger, star anise and cloves; chai might just not be everyone's cup of tea. However, sweetened to the correct degree with a peaks of frothy milk, the bracing cup of spice is tuned to a mild and somewhat soothing beverage. Soothing the palate and easing to the heart.

This month, after an autonomous voting, the cake slice bakers have decided on the Chai Cake with Honey Ginger Cream. I was thrilled to the core... my mouth working up an appetite just imagining the flavors manifest itself in a cake. Chai tea had always been a staple in my pantry as I had the penchant to dip the spice-y tea bags into boiled milk sometimes. However, due to other commitments, I was a little slow to jump the gun, but nonetheless thankful that I chose to carry out with the cake. It was luscious.. almost reminiscent of a red-velvet cake sans the dramatic dyed effect. The honey ginger cream cheese frosting, played up with a notch more of cream cheese and reduction of powdered sugar created a slightly more spreadable cream cheese frosting. Lovely.

Chai Cake with Honey Ginger Cream
From Sky High:Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne

Ingredients:

1 and 1/3 cups of milk
6 chai tea bags, without added sweetner, such as Tazo
4 whole eggs
2 egg yolks
2 teaspoons of vanilla extract
2 and 3/4 cups of cake flour*
2 cups of sugar
4 and 1/2 teaspoons of baking powder
3/4 teaspoons of ground cinnamon
1/2 teaspoon of ground cardamom**
1/2 teaspoon of salt
8 ounces of unsalted butter at room temp.

[*1 cup of cake flour is equal to 3/4 cup of all purpose flour plus 2 tablespoons of cornstarch.]
[**Cardamom substitute is an equal amount of brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon]

Method:

1) Preheat the oven to 350 Degrees F. Grease the bottom ans sides of the pans and line with parchment paper. Grease the paper as well.

2) In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.

3) In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.

4) Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed. Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.

5) Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.

6) To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles.

Honey Ginger Cream

Ingredients:

2 and 1/2 cups of confectioners sugar
6 ounces of cream cheese at room temp.
6 tablespoons of unsalted butter at room temp.
1/2 cup of honey (any kind as long as liquid)
1/2 teaspoon of fresh grated ginger

Method:

Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.