Masala Chai Chocolate Cake With Ginger Buttercream Frosting
- Ready In:
- 1hr 45mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 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
- flour
- 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
- 1 cup unsalted butter, at room temperature
- 4 -5 cups confectioners' sugar
- 1⁄4 cup whole milk
- 4 teaspoons fresh ginger, minced
directions
-
For the Masala Chai Tea Concentrate:
- Crush lightly together the cinnamon, cloves, cardamom pod, allspice and star anise.
- Add crushed spices in a small saucepan and add the ginger, black tea leaves, half and half and water.
- Bring 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.
-
For the Ginger Buttercream Frosting:
- Beat butter with an electric mixer until creamy.
- Add 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.
-
For the Cake:
- Preheat 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.
- Let 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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RECIPE SUBMITTED BY
<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p>
<p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p>
<p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p>
<p>Food is definitely a pleasure for me, and I love to change others opinions on eating. I also encourage others to try new things! My passions are science, music, and art--as well as any DIY project!</p>