1 hr 45 mins
Came up with this recipe after seeing the ingredients from the Ready, Set, Cook #18, and knew I had to use tea, ginger, and allspice in a chocolate cake, and since chai tea is my favorite, I went with it! It came out amazing! It came out amazing! The longer you let the chai tea concentrate steep, the better and stronger the flavor. I like it strong, so I let it steep for an hour, but if you aren’t a big chai drinker, I’d stick to a 30 minute steep. Either way the cake is impressive and delicious! My husband and mother devoured it! Wish there was more!
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Units: US | Metric
- 1 (18 ounce) package chocolate cake mix (I used Duncan Hines dark chocolate fudge cake mix)
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup masala chai tea concentrate (recipe below)
- cooking spray
- ginger buttercream frosting (recipe below)
- chocolate chips (optional) or chocolate shavings, for decoration (optional)
Masala Chai Tea Concentrate Ingredients
- 1 small cinnamon stick
- 2 whole cloves
- 1 whole cardamom pod
- 2 allspice berries
- 1 star anise
- 1 fresh ginger, thin slice
- 1 teaspoon black tea leaves
- 3 ounces half-and-half
- 3 ounces water
Ginger Buttercream Frosting Ingredients
- 1For the Masala Chai Tea Concentrate:.
- 2Crush lightly together the cinnamon, cloves, cardamom pod, allspice and star anise.
- 3Add crushed spices in a small saucepan and add the ginger, black tea leaves, half and half and water.
- 4Bring to a light boil, then lower heat to a simmer and steep for 30 minutes to an hour, depending on how strong you want the chai. Strain mixture through a fine mesh sieve into a cup, this should make about 1 cup of chai tea.
- 5For the Ginger Buttercream Frosting:.
- 6Beat butter with an electric mixer until creamy.
- 7Add confectioner’s sugar, milk and ginger. Beat until well combined, and until a spreadable consistency is reached. If frosting is too thin, add ½-1 cup confectioner’s sugar and mix until desired consistency is reached. Set aside.
- 8For the Cake:.
- 9Preheat oven to 350 degrees. Coat 2-3 9-inch cake pans with cooking spray, then flour lightly. Mix together chocolate cake mix, eggs, masala chai tea concentrate and oil with an electric mixer on low speed for 30 seconds. Then beat at medium speed for 2 minutes. Pour equal amounts of batter into each cake pan. Bake for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean.
- 10Let cool in pans for 15 minutes. Invert cakes onto platter or cooling rack and let cool completely. When cake has cooled, spread ginger buttercream frosting between layers and on top of cake. Decorate with chocolate chips or chocolate shavings if you like. Makes 8 servings.
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Nutritional Facts for Masala Chai Chocolate Cake With Ginger Buttercream Frosting
Serving Size: 1 (210 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 838.3
- Calories from Fat 408
- Total Fat 45.4 g
- Saturated Fat 19.3 g
- Cholesterol 135.4 mg
- Sodium 567.4 mg
- Total Carbohydrate 107.9 g
- Dietary Fiber 1.7 g
- Sugars 83.6 g
- Protein 6.9 g
The following items or measurements are not included:
chai tea concentrate
whole cardamom pods
black tea leaves