Chocolate Chai Latte Cake Recipes

CHOCOLATE CHAI LATTE CAKE

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.

CHOCOLATE CHAI MINI LOAVES

Steps:

• 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.

CHOCOLATE CHAI COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine pecans, brown sugar, flour, butter, nutmeg, cloves, cardamom, and cinnamon in a bowl. Blend with a fork until crumbly.
• Mix chocolate chips, flour, cloves, baking powder, and baking soda in bowl.
• Combine sugar, cream cheese, butter, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas and eggs; blend until combined. Mix in flour mixture slowly. Beat batter for 1 minute.
• Pour batter into the prepared pan. Sprinkle pecan topping evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

CHOCOLATE CHAI CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
• Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
• Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
• Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
• Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
• Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
• Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.

CHOCOLATE CHAI CUPCAKES

Steps:

• Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
• Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
• Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.

CHOCOLATE CHAI LATTE CAKE

Steps:

• Preheat the oven to 350°F. (or 325°F. if using a dark or nonstick pan). Spray the bottom and sides of a 13x9-inch pan with baking spray with flour.
• In a large bowl, beat the cake mix, 1/4 cup chai latte mix, the water, oil, and eggs with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping the bowl occasionally. Stir in the chocolate chips. Pour into the prepared pan.
• Bake for 29 to 40 minutes or until the center of the cake springs back when lightly touched. Cool completely, about 1 hour.
• In a medium bowl, mix the confectioners' sugar and butter until smooth; set aside. In a microwavable bowl, microwave the milk on HIGH for 10 to 15 seconds until very warm. Stir in 1 T. dry chai latte mix until dissolved; stir into the confectioners' sugar mixture until smooth and spreadable. Spread over the cake. Just before serving, dust with cinnamon.

CHOCOLATE CHAI LATTE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine all the ingredients in the cookie list except for the chips. Beat with an electric mixer on medium speed until smooth and well mixed.
• Stir in chips.
• Shape dough into 3/4 inch balls (I use a small cookie scoop). Place about 2 inches apart onto ungreased cookie sheets.
• Bake at 350F for about 9 to 11 minutes, or until tops are set (slight underbaking will provide more fudgy chewy cookies).
• Cool cookies on baking sheet for about 2 minutes. Remove cookies to a wire cooling rack to cool completely.
• While cookies are cooling, combine the dry drizzle ingredients in a small bowl. Add milk or water gradually, mixing well between additions, until you achieve the consistency you like.
• Drizzle over cooled cookies. Allow drizzled cookies to dry fully before packing cookies for storage or transport.
• NOTE: In place of the spices in the cookies, you can use 3 tbs. of instant chai latte mix (any flavor).
• NOTE: You can substitute 1 1/2 cups white chocolate/semisweet swirled chips for the separate types, if you prefer.