If you’re a fan of bold, spiced flavors combined with rich chocolate, this Chocolate Chai Cake is an absolute must-try! Imagine a moist, decadent chocolate cake infused with the aromatic warmth of chai tea,
topped with a smooth, velvety chai whipped cream, and finished off with a luscious chai-infused chocolate ganache.
Whether you’re preparing for a special celebration or simply indulging in a delicious treat, this cake is sure to impress with its unique flavor profile and irresistible texture.
Ingredients List
Chocolate Chai Cake Ingredients
- 3 ounces (⅜ cup) boiling water
- 1 chai tea bag
- 2 ⅜ ounces (½ cup plus 1 tablespoon) all-purpose flour, spooned and leveled
- 1 ⅜ ounces (⅜ cup) Dutch-process cocoa
- ⅜ teaspoon salt
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- Pinch of cinnamon
- Pinch of ground cardamom
- Pinch of ground cloves
- Pinch of ground ginger
- 2 ounces (¼ cup) canola or vegetable oil
- 5 ¼ ounces (¾ cup) vanilla sugar (or granulated sugar)
- ⅞ ounce lightly beaten egg (about half of an extra-large egg)
- 3 ⅛ ounces (⅜ cup) sour cream
- 1 teaspoon vanilla extract
Chai Whipped Cream Ingredients
- 10 ⅜ ounces (1 ¼ cups) heavy cream, divided
- 1 chai tea bag
- ⅝ teaspoon powdered gelatin
- 1 vanilla bean, split and scraped
- 2 tablespoons confectioner’s sugar
- Pinch of ground cardamom
- Pinch of ground cinnamon
- Small pinch of ground ginger
- Small pinch of ground cloves
Chai Infused Chocolate Ganache Ingredients
- 8 ¼ ounces (1 cup) heavy cream, divided
- 1 chai tea bag
- 7 ½ ounces bittersweet chocolate, finely chopped
- 1 tablespoon confectioner’s sugar, sifted
Required Kitchen Tools
Before diving into the preparation of this flavorful Chocolate Chai Cake, it’s important to gather a few essential tools to make the baking process smoother and more enjoyable. Here’s a quick rundown of the kitchen tools you’ll need to create this cake:
- Mixing Bowls: A set of medium and large mixing bowls will be essential for preparing the cake batter and whipping the cream.
- Stand or Hand Mixer: To get the perfect cake batter consistency, a stand or hand mixer is ideal for efficiently blending the ingredients together.
- Whisk: A simple whisk will be necessary to incorporate dry ingredients like flour, cocoa, and spices for the cake.
- Measuring Cups and Spoons: Accurate measurements are crucial for achieving the best flavor balance in this cake, so make sure you have measuring cups and spoons on hand.
- Cake Pans: Grease and line your cake pans with butter and cocoa powder for easy removal once the cakes are baked.
- Double Boiler or Heatproof Bowl: For preparing the ganache, you’ll need a double boiler or a heatproof bowl placed over simmering water to melt the chocolate smoothly.
- Piping Bag: If you want to pipe the ganache or whipped cream in a decorative manner, having a piping bag with a simple round tip will help.
Step-by-Step Instructions for the Chocolate Chai Cake
This Chocolate Chai Cake is all about layering rich flavors and textures, so let’s break down the process into easy-to-follow steps. From brewing the chai tea to assembling the cake with whipped cream and ganache, you’ll be savoring every moment of baking and indulging in this perfect cake.
Brewing the Chai Tea
Start by infusing the boiling water with the chai tea bag. Bring 3 ounces of water to a boil, then steep the chai tea bag in the hot water for about 5 minutes. Once it’s ready, remove the tea bag and set the chai tea aside to cool slightly. This spiced tea will be the secret ingredient that gives your cake that rich chai flavor.
Preparing the Dry Ingredients
While your chai tea cools, get your dry ingredients ready. In a medium-sized mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa, salt, baking powder, baking soda, and the wonderful spices: cinnamon, cardamom, cloves, and ginger. These spices will create the warm, aromatic base that pairs perfectly with the rich chocolate in the cake.
Mixing the Wet Ingredients
In another mixing bowl, combine the canola oil and vanilla sugar (or granulated sugar) and whisk them together until the sugar is dissolved. Add the lightly beaten egg, sour cream, and vanilla extract to the mixture, and whisk until smooth. Finally, stir in the chai tea you brewed earlier to ensure all those wonderful flavors blend together.
Combining Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture in batches. Use a spatula or mixer to gently combine them. Mix until the batter is just smooth — be careful not to over-mix, as this could affect the cake’s texture. The batter should be thick but pourable.
Baking the Cake
Preheat your oven to 350°F (175°C) and grease your cake pans with butter and cocoa powder to prevent sticking. Pour the cake batter evenly into two prepared 8-inch round cake pans. Bake for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should spring back when lightly pressed on top.
Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
Preparing the Chai Whipped Cream
This fluffy chai whipped cream is the perfect complement to your Chocolate Chai Cake, adding a light, spiced layer of sweetness. Follow these steps to create a delicious chai-infused whipped cream that’ll take your cake to the next level.
Steeping the Chai Tea
Start by infusing the heavy cream with the chai tea flavor. In a small saucepan, heat 1/4 cup of the heavy cream over medium heat until it’s just about to simmer (but not boiling). Add the chai tea bag to the hot cream and let it steep for about 5 minutes, allowing the spices and tea to infuse. After steeping, remove the tea bag and set the cream aside to cool.
Preparing the Gelatin Mixture
While the cream cools, place the powdered gelatin in a small bowl. Add 1 tablespoon of cold water and allow it to bloom for about 5 minutes. This step helps the gelatin dissolve evenly when incorporated into the whipped cream.
Combining the Ingredients
Once the chai-infused cream has cooled slightly, add the bloomed gelatin to the mixture and stir to combine. In a large mixing bowl, pour in the remaining 3/4 cup of heavy cream and whisk until soft peaks form. Gradually add the confectioner’s sugar, vanilla bean scrapings, and the spices—cardamom, cinnamon, ginger, and cloves. Whisk until stiff peaks form, but be careful not to over-whip the cream.
Gently fold the chai-infused cream into the whipped cream. This will ensure a smooth, fluffy texture that’s packed with chai flavor, perfect for frosting your cake.
Chilling the Whipped Cream
Once the chai whipped cream is ready, cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes to firm up. This will help it maintain its texture when spread on the cake.
Assembling the Chocolate Chai Cake
Now that all the components are ready, it’s time to assemble your Chocolate Chai Cake! Layer the spiced chocolate cake with the smooth chai whipped cream and drizzle it with the chai-infused chocolate ganache. Follow these steps to put everything together.
Frosting the Cake with Chai Whipped Cream
Once your cakes are completely cooled, level the tops of each layer using a serrated knife if necessary. Place the first cake layer onto a cake stand or serving plate. Using an offset spatula, spread a generous amount of chai whipped cream over the top, smoothing it into an even layer.
Next, carefully place the second cake layer on top. Apply a thin crumb coat of whipped cream all over the cake to seal in any loose crumbs. Once the crumb coat is set (about 10 minutes in the fridge), spread the remaining whipped cream generously over the top and sides of the cake, creating a beautiful, smooth finish.
Preparing the Chai-Infused Chocolate Ganache
For the final touch, you’ll need to make the rich, decadent chai-infused chocolate ganache. In a small saucepan, heat the remaining 1/4 cup of heavy cream and steep the chai tea bag in it for about 5 minutes. Remove the tea bag and pour the hot cream over the finely chopped bittersweet chocolate in a heatproof bowl.
Let the cream and chocolate sit for a few minutes, then stir until the chocolate is fully melted and the ganache is smooth. Stir in the sifted confectioner’s sugar to sweeten it just slightly. The ganache should be glossy and thick enough to drip over the edges of the cake.
Drizzling the Ganache
Once the ganache has cooled slightly (but is still pourable), drizzle it over the top of the cake, allowing it to cascade down the sides for a beautiful, rustic effect. For extra flair, you can use a piping bag to create a decorative ganache border around the cake.
Serving Your Chocolate Chai Cake
This cake is best served at room temperature, so let it sit for about 15 minutes after refrigerating. The layers of moist cake, spiced whipped cream, and velvety ganache will melt in your mouth with every bite, making this an unforgettable dessert for any occasion.
Storage Instructions
How to Keep Chocolate Chai Cake Fresh
After enjoying a slice (or two!) of your Chocolate Chai Cake, you can store the leftovers in an airtight container in the refrigerator for up to 3-4 days. Just be sure to keep it sealed to maintain its moisture and flavor.
Freezing the Cake
If you want to keep the cake for longer, you can freeze it. Wrap the cake tightly in plastic wrap or place it in an airtight container before freezing. It can stay fresh for up to a month in the freezer. To enjoy again, simply let it thaw in the fridge overnight and bring it to room temperature before serving.
Conclusion
This Chocolate Chai Cake brings together the best of both worlds: the richness of chocolate paired with the warm, spiced flavor of chai. With its moist texture, creamy chai whipped cream, and decadent ganache, this cake is sure to become a new favorite in your dessert repertoire. Whether you’re baking it for a special occasion or treating yourself to a deliciously unique cake, the Chocolate Chai Cake will delight everyone who tries it. Enjoy the baking process, and don’t forget to savor each bite!
