Chocolate Chai Cake
1 Hour
40 Minutes Prep
2 Hours
55 Minutes Total
12 Servings
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 flavours burst through alongside joyous cocoa notes. A sumptuous cake made for a special occasion, or simply the perfect accompaniment when craving a cozy treat.
Ingredient List
- 4 chai tea bags
- 120ml vegetable oil or 120g melted butter, plus extra for greasing
- 1 box Betty Crocker™ Devil’s Food Cake Mix
- 3 medium eggs
- 1 1/2 tubs Betty Crocker™ Vanilla Buttercream Style Icing
- 15g dark chocolate, shaved with a vegetable peeler (see Tips)
Preparation
- Place the chai tea bags into a measuring jug and top up with 260ml just boiled water. Leave to steep for 30 minutes, then squeeze the water from the tea bags. Measure the quantity, and if not 230ml, then add in a little extra water to make up to that amount. Set aside.
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease 3 x 18cm round cake tins and line the bases with baking paper.
- Make up the cake mix as directed on the cake mix box using the oil or butter, 230ml chai water and the eggs. Divide the mixture evenly between the 3 cake tins.
- Bake for 22-25 minutes, or until a round bladed knife inserted into the centre of each cake comes out clean. Remove from the oven and cool in the tins for 10 minutes before turning out onto wire racks to cool completely (about 45 minutes). Remove the baking paper.
- Place one cake on a serving plate and spread over a quarter of the icing, then top with a second cake. Spread another quarter of icing over the second cake then top with the third cake. Spread some of the remaining icing around the side of the cake creating a ‘naked’ look by scraping off any excess icing with a palette knife. Cover the top of the cake with the remaining icing and smooth flat. Decorate with the chocolate shavings.
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.
- The decorated cake may be kept for up to 4-5 days in an airtight container in a cool place.
