Chocolate Chai Cake
Prep Time: 1 Hour
40 Minutes
Total Time: 2 Hours
55 Minutes
Servings: 12
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.
All You Need Is ...
- 4 chai tea bags
- 80g butter, melted or 1/3 cup (80ml) vegetable oil, plus extra for greasing
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- 3 extra large eggs
- 1 1/2 tubs Betty Crocker™ Creamy Deluxe™ Vanilla Flavoured Frosting
- 15g dark chocolate, shaved with a vegetable peeler (see Tips)
Betty's Easy Steps
- Place the chai tea bags into a measuring jug and top up with 180ml just boiled water. Leave to steep for 30 minutes, then squeeze the water from the tea bags. Measure the quantity, and if not 150ml, then add in a little extra water to make up to that amount. Set aside.
- Preheat oven to 180°C (160°C fan forced). Grease 3 x 18cm round cake pans and line the bases with baking paper.
- Remove the enclosed frosting sachet from the cake mix and reserve for another use. Make up the cake mix as directed on the cake mix box using the butter or oil, 150ml chai water and the eggs. Divide the mixture evenly between the 3 cake pans.
- 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 pans 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 frosting, then top with a second cake. Spread another quarter of frosting over the second cake then top with the third cake. Spread some of the remaining frosting around the sides of the cake, creating a ‘naked’ look by scraping off any excess frosting with a palette knife. Cover the top of the cake with the remaining frosting and smooth flat. Decorate with the chocolate shavings.
Betty's 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.
- You can use milk instead of water to make up the cake. Use hot milk to steep the chai tea bags in and make up to 150ml to make the cake mix.
- The decorated cake may be kept for up to 4-5 days in an airtight container in a cool place.
