A classic (my classic) chocolate cake recipe and top it with a chai frosting. Yes it is that easy!
Some very popular recipes were born by accident, like the famous French tarte tatin for instance! Well somehow, this chocolate cake with chai frosting could almost be one of them since I actually didn’t plan to bake it this way in the beginning.
As I had originally planned to bake a dessert for our friends where we were invited to dinner, I totally failed my attempt less than a hour before leaving the house. Since I didn’t have time to bake exactly the same dessert, I thought for a minute: “well, what could be quick and easy to bake in less than a hour and still look a little bit fancy?”.
I found it almost straight away, since I was craving for a chai latte – I discovered chai latte a couple of years ago and it became my favorite hot drink lately, I love the spices in it!
I strongly believe that following your own culinary tastes or cravings often result in some amazing new born recipes. This beauty is one of them and I am really happy to share it with you today so that you can try the recipe by yourself. Enjoy!
- ½ cup (125g) salted butte
- 7 oz (200g) dark chocolate
- ⅓ cup (120g) caster sugar
- 4 large eggs
- 3 Tablespoons flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 8 oz (225g) cream cheese
- ½ cup (115g) unsalted butter, softened
- 1½ cup (180g) icing sugar
- 1½ Tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 pinch of salt
- Preheat the oven to 350°F. Melt the salted butter and dark chocolate in a saucepan on medium heat, stirring constantly.
- Take the pan off the heat and stir in the sugar, then the eggs, one at a time, whisking vigourosly after each addition to prevent the eggs from cooking. Gently fold in the flour and the spices, and beat until smooth.
- Pour the batter into a previously greased round cake pan and bake for 20 minutes maximum.
- In the meantime, prepare the frosting: using a stand mixer with a paddle attachment, beat together the cream cheese and butter on medium speed until no lumps remains, about 3 full minutes. Add the icing sugar, the cream, vanilla extract and all the spices with a pinch of salt, with the mixer running on low. Increase to high speed and beat for 3 minutes.
- Transfer the chai frosting into a piping bag with a star nozzle and decorate the chocolate cake with some small stars, making some circles ans starting from the center of the cake. Let cool for one hour in the refrigerator and enjoy!