CHOCOLATE CHAI LATTE CAKE RECIPE - BETTYCROCKER.COM
Spiced chai latte coffee mix lends fabulous flavor to chocolate cake conveniently prepared in a 13x9 pan.
Provided by Betty Crocker Kitchens
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan with baking spray with flour.
- In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds or until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread over cake. Just before serving, sprinkle with cinnamon. Store loosely covered.
Nutrition Facts : Calories 360 , CarbohydrateContent 53 g, CholesterolContent 45 mg, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 40 g, TransFatContent 0 g
CHOCOLATE CHAI CAKE RECIPE - OLIVEMAGAZINE
Inspired by the dirty chai (a masala chai latte with a shot of espresso), this showstopping cake boasts layers of chai ganache and chocolate ombre sponge
Provided by Edd Kimber
Categories Baking and desserts
Total Time 1 hours 30 minutes
Number Of Ingredients 18
Steps:
- For the ganache, put the cream and tea bag into a small pan and bring gently to a simmer. Cover and set aside for about 30 minutes to infuse. Put the chocolate into a bowl and set a fine sieve on top. Bring the cream back to a simmer and pour through the sieve to remove the tea bag. Stir the two together to form a smooth ganache. Put in the fridge until chilled.
- To make the frosting, put the milk, cream, tea bags, espresso powder and 2 tbsp of the caster sugar into a large pan and bring gently to a simmer. Turn off the heat, cover the pan and set aside for 1 hour to infuse. Bring this mixture back to a simmer then pour through a fine sieve into a bowl, pressing on the tea bags to extract as much flavour as possible. Put the mixture back into the pan along with the remaining sugars and the flour. Cook over a medium heat for 5-10 minutes, whisking constantly, or until the consistency of thick custard. Scrape from the pan into a bowl and press a sheet of clingfilm onto the surface to prevent a skin forming.
- Once chilled, put into a large bowl and, using an electric mixer, beat together to loosen. Slowly beat in the butter a little at a time until a buttercream texture has formed. Add the vanilla bean paste and mix to combine.
- Heat the oven to 180C/fan 160C/gas 4 and line 3 x 20cm deep, springform cake tins with baking paper.
- To make the cake layers, put the butter and sugar into a large bowl and, using an electric mixer, cream together for 5 minutes or until light and fluffy. Slowly add the eggs, one at a time, making sure each one is fully combined before adding the next. Once all the eggs have been added, divide the mixture equally between three large bowls. To one bowl add 115g self-raising flour and 1/4 tsp baking powder. To the second bowl add 100g self-raising flour, 15g cocoa powder and 1/4 tsp baking powder. To the final bowl add the remaining 80g self raising flour, remaining 35g cocoa powder and 1/4 tsp baking powder. Stir each mixture until a smooth batter is formed, then spread each into the prepared cake tins.
- Bake in the oven for 25 minutes or until a skewer inserted into the centre of each cake comes out clean, or they spring back to a light touch. Allow the cakes to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely.
- To assemble, put the darkest chocolate cake onto a plate and top with 1/2 the ganache, spreading a thin layer of frosting on top of that. Repeat with the second chocolate cake and finish by placing the plain cake on top. Spread the remaining frosting over the tops and sides of the cake. This cake will keep for 2-3 days in an airtight container.
Nutrition Facts : Calories 790 calories, FatContent 52 grams fat, SaturatedFatContent 32 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 1 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium
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CHOCOLATE CHAI MINI LOAVES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Calories 208 calories per serving
- In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.
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