CHAI CAKE WITH CREAM CHEESE FROSTING #desserts #cakes #cheese #bars #pumpkin

Any chai tea darlings out there?? I'm really not one of them (heave!), however I do cherish a decent zest cake, and that is actually what this is. In any case, before we dive into the subtleties the entirety of the delectability that is this Chai Cake, let me educate you regarding the experience I had attempting to conclude how to beautify it. Ugh.

I was somewhat at a misfortune for thoughts. I was extremely deadened, so I began taking a gander at Fall food beautifying thoughts on Pinterest. Incidentally, in the majority of pumpkins, and pears, and walnuts, I discovered gooseberries. Presently, there are no gooseberries IN the real cake. They are simply embellishment, and I figure they do a truly great job of that. However, my journey to discover them was not all that simple.

I additionally concluded that I needed some white currants to go with the gooseberries on the cake. I had seen some at my neighborhood ranchers showcase half a month back, and crossed my fingers they were still there. They were definitely not. Nor were the gooseberries. It wasn't until my fifth stop (!!) that I really discovered gooseberries. What's more, it was in a store I never go into and hadn't anticipated going to, yet there they were. Victory! Incomplete, at any rate.

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INGREDIENTS

Chai Tea Milk:

• 1 1/2 cup milk
• 1 Tbsp Chai tea leaves 2 tea bags

Chai Cake:

• 2 1/4 cups all-purpose flour
• 2 tsps baking powder
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1 tsp ground ginger
• 3/4 cup unsalted butter room temperature
• 1 cup granulated sugar
• 1/2 cups light brown sugar packed
• 3 large eggs room temperature
• 1 tsp vanilla
• 1 cup Chai tea milk

Cream Cheese Frosting:

• 8 oz cream cheese full fat, room temperature
• 1 1/4 cups unsalted butter room temperature
• 4 cups powdered sugar
• 1 tsp vanilla

INSTRUCTIONS

Chai Tea Milk:

1. Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.
2. Chai Cake:
3. Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
4. In a medium bowl, whisk flour, baking powder, spices, and salt until well combined. Set aside.
5. Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (approx 3mins).
6. Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
7. Alternate adding flour mixture and Chai milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
8. Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
9. Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow to cool completely.

Source : bit.ly/2Yv9tFb

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