Eager to continue to use the same ingredients I purchased for the Chai Snickerdoodle Cookies, I went to town grating fresh ginger and grinding up more cardamom. This recipe calls for some actual chai to be made before the batter is created, and the kitchen smelled amazing as the milk simmered with all the delicious spices.
This is, by far, my favorite cake I’ve made to date. This will definitely be a standby in the future – provided I have enough time for the layers to chill before assembling. It was a drag having to wait! I decided to use two 9″ pans instead of three 8″ pans, and I really didn’t do any leveling of the cake (it was messy enough trying to keep things together as is – I even split the top layer in two accidentally as I tried to wrap it to put it in the fridge!).
Even with all that mess, the cake tasted awesome. It really has a kick to it, and the honey ginger cream cheese frosting pleases all your senses. I might use less honey and more ginger in the frosting next time – but honestly, the cake is so delicious as-is.