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.
I’m so glad you liked the cake! It looks so tasty. I could really go for a slice right now!
The cake looks GORGEOUS and sounds so exotic. Love the unusual ingredients! The use of loose black tea sounds de-lish. Would it still be bursting with flavors without the frosting?
Absolutely. The cake itself is DELICIOUS.
[...] chocolatey for her. This easily ties for first place with another cake I made when visiting them (chai cake with honey ginger cream). It’s super chocolatey and the mint is just perfect; it really reminds your taste buds of [...]
I always love anything with honey. The cake look delicious and if I get a chance I just jump on it. Good share for this holiday.