About five years ago, a friend and I were at Starbucks. I was beginning to get the "pre-order jitters" as I waited in line and fervently looked at the menu and tried to decide what to get.
"Aaaah! Which drink should I get?!?" I asked, perplexed.
"Hhmm....have you tried Chai?" my friend answered calmly.
"Um...no. Is it yummy?" I answered....curiously.
"Yes. You need to try it." she said confidently.
I smiled and didn't have to throw out a random name of a drink when the nice barista said "What can I get started for you today?"
.....and that, my friends, is how my crazy love of Chai started. Ever since then I've been hopping from coffee shop to coffee shop (even in different states) trying all the different Chai's. Iced Chai, Chai Latte, Chai Frappichini, Chai with caramel, Chai with raspberry.....and this is my conclusion. I LOVE THEM ALL. Love, love, love, love, LOVE.
So, the other day when I was searching for a cake to make (to christen my new cake stand) and I happened upon a Chai cake with Honey Ginger frosting I knew it had to be made. I wrote down all the needed ingredients:
Chai Cake With Honey Ginger Cream
From Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
Makes an 8-inch triple layer cake; serves 12-16
1 and 1/3 cups of milk
6 chai tea bags, w/ added sweetner (such as Tazo)
4 whole eggs2 egg yolks
2 teaspoons of vanilla extract
2 and 3/4 cups of cake flour
2 cups of sugar
4 and 1/2 teaspoons of baking powder
3/4 teaspoons of ground cinnamon
1/2 teaspoon of ground cardamom **I went to Dillons to get this and nearly passed out from the price. THIRTEEN bucks! *gasp* *cough* *jaw drop*...so I called around and found it at The Spice Merchant for $1.75 for half an ounce....muuuuch better. So, I would recommend finding a local spice place. ALSO, I thought about substituting something for it, but it really is a unique and delicious spice, so I'm glad I stuck with it.**
1/2 teaspoon of salt
8 ounces of unsalted butter at room temp.
Preheat the oven to 350 Degrees F. Grease the bottom and sides of the pans and line with parchment paper. You'll want to grease the paper as well because it's a little bit sticky (aka delicious).
In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.
In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.
Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed.
Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.
Bake the cakes for 25-27 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.
6 ounces of cream cheese at room temp.6 tablespoons of unsalted butter at room temp.1/2 cup of honey (any kind as long as liquid)
1/2 teaspoon of fresh grated ginger
Smooth onto to cake.