![]() ![]() All you have to do is whip up some heavy cream, then fold it into some melted white chocolate. The white chocolate mousse filling is actually quite easy to make for how creamy and wonderfully light it is. It only enhances the sweetness of the chai. Not only does white chocolate pair well with pretty much anything (except for maybe sardines), but I didn’t have to worry about it competing with or overpowering the flavor of the chai spices. For this cake, I went with a white chocolate mousse filling. Both of these techniques help to achieve that wonderfully cozy chai flavor.Īlthough there’s absolutely nothing wrong with simply filling and frosting a cake with one buttercream, I like to add a little extra indulgence to my cakes by creating a separate filling. And second, I poured boiling water over a chai tea bag and allowed it to steep before adding it to the batter at the end. First, I added the traditional chai spice blend (cinnamon, cardamom, ginger, allspice, and cloves) to the dry ingredients. In order to infuse this cake with as much chai flavor as possible, I did two things. You don’t even have to be a chai lover to fall completely in love with this cake. With those gloriously aromatic chai spices baked into soft cake layers, incredibly creamy white chocolate mousse, and a silky whipped brown sugar buttercream, this cake could not be more perfect for fall. Is “1 tsp ground cinnamon, 1 tsp ginger powder, 1/2 tsp each black pepper, ground cloves + cardamom” the amount used for 2 servings of this latte? Or is that just the recipe for some quantity of chai spice blend, and then two Tbsps are required of it.Let me tell you, this cake is absolutely BRIMMING with flavor. Mix these spices together and then add according to desired spiciness.”īut that spice blend doesn’t equal 2tbsp as you mentioned in the ingredients? I looked in the comments and there are at least 3 or 4 people asking for clarification with the spices, and one answer from Support Minimalist Baker even said, “Hi Wendy, we haven’t tried it with whole spices so cannot provide precise measurements.” (Then why did you specify and even italicize “whole” in the instructions.?).Īnyways, I don’t feel like a clear answer was ever given so I’m trying again. “*Chai Spice Blend: 1 tsp ground cinnamon, 1 tsp ginger powder, 1/2 tsp each black pepper, ground cloves + cardamom (more tips at The Kitchn). Hi, like others, I’m confused with the quantities of the spices. The spices vary depending on the recipe, but our favorite combination is cinnamon, cardamom, black pepper, cloves, and ginger.įor a more authentic recipe and to learn more about this delicious Indian tea, see this video from Bhavna’s Kitchen.
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