Chai Cake W Honey Ginger Cream Recipes

CHAI CAKE W. HONEY-GINGER CREAM

CHAI CAKE W. HONEY-GINGER CREAM image

Categories Cake

Number Of Ingredients 19

Ingredients

CAKE
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.
HONEY-GINGER CREAM
2 and 1/2 cups of confectioners sugar {decreased to 1 1/2 cups}
6 ounces of cream cheese at room temp. {increased to 9 oz}
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 {substituted w. 1 1/2 tbsp finely minced crystalized ginger}

Steps:

FOR THE CAKE Preheat the oven to 350 Degrees F. Grease the bottom and sides of the pans and line with parchment paper. Grease the paper as well. 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. In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together. 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. 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. 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. FOR THE HONEY-GINGER CREAM Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.

CHAI TEA CAKE WITH GINGER CREAM CHEESE FROSTING

Chai Tea Cake with Ginger Cream Cheese Frosting image

A beautifully fragrant spice cake flavored with classic masala chai spices and topped with fresh ginger cream cheese frosting. This cake is sure to make your mouth water and is always a great crowd pleaser!

Provided by Priti D

Categories Desserts Cakes Spice Cake Recipes

Time 2h45m

Yield 20

Number Of Ingredients 22

Ingredients

2 cups water
3 teabag (blank)s tea bags of strong black tea
1 (1/2 inch) piece fresh ginger root, peeled
3 whole cardamom pods, or more to taste
1 ¼ teaspoons ground cinnamon, divided
¾ teaspoon ground cloves, divided
½ cup white sugar
½ cup unsalted butter, at room temperature
1 cup molasses
1 large egg
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon salt
1 cup water
1 cup white sugar
2 teabag (blank)s tea bags of strong black tea
1 (8 ounce) package cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 teaspoons minced fresh ginger
2 cups confectioners' sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Begin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
Mix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
While the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
Combine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 52.4 g, Cholesterol 43 mg, Fat 12.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 230.3 mg, Sugar 36.5 g

CHAI-SPICED HONEY BUNDT CAKES

Chai-Spiced Honey Bundt Cakes image

Categories Cake Milk/Cream Tea Dessert Bake Honey Bon Appétit

Yield Makes 12

Number Of Ingredients 13

Ingredients

2 1/2 cups all purpose flour
1 1/2 cups (packed) golden brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups hot water
1 cup instant chai tea powder*
1/2 cup honey
1/2 cup (1 stick) unsalted butter, melted
1/2 cup buttermilk, room temperature
2 large eggs
1 large egg yolk
Vanilla ice cream
Spiced Syrup

Steps:

Preheat oven to 350°F. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl. Whisk 13/4 cups hot water and chai tea powder in another large bowl to blend. Whisk honey, melted butter, buttermilk, eggs, and egg yolk into chai mixture to blend. Stir chai mixture into flour mixture until just blended. Divide batter among prepared Bundt pans (about 1/2 cup per pan).
Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes. Serve warm with scoop of vanilla ice cream drizzled with Spiced Syrup. (Cakes can be made 1 day ahead. Rewarm briefly in microwave.)
*Can be found in the coffee and tea section of most supermarkets.

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