Best 4 Chocolate Chai Latte Cake Recipes
Indulge in symphony of flavors with our exquisite Chocolate Chai Latte Cake, a culinary masterpiece that harmonizes the rich decadence of chocolate with the aromatic warmth of chai tea. This delectable treat features a moist and tender chocolate cake base infused with the captivating flavors of chai spices, creating a unique and irresistible taste experience. Complemented by a creamy and velvety chai-infused frosting, each bite promises a blissful journey for your taste buds. As you delve further into this article, you'll discover variations of this delightful cake, including a gluten-free option and a charming mini bundt cake version. These recipes cater to diverse dietary preferences and presentation styles, ensuring that every cake enthusiast finds their perfect match.
Let's cook with our recipes!
CHOCOLATE CHAI LATTE CAKE
This was one of the desserts at a potluck we had at work years ago. Not bad for a jazzed-up box cake mix.
Provided by S I
Categories Chocolate
Time 55m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F. (or 325°F. if using a dark or nonstick pan). Spray the bottom and sides of a 13x9-inch pan with baking spray with flour.
- 2. In a large bowl, beat the cake mix, 1/4 cup chai latte mix, the water, oil, and eggs with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping the bowl occasionally. Stir in the chocolate chips. Pour into the prepared pan.
- 3. Bake for 29 to 40 minutes or until the center of the cake springs back when lightly touched. Cool completely, about 1 hour.
- 4. In a medium bowl, mix the confectioners' sugar and butter until smooth; set aside. In a microwavable bowl, microwave the milk on HIGH for 10 to 15 seconds until very warm. Stir in 1 T. dry chai latte mix until dissolved; stir into the confectioners' sugar mixture until smooth and spreadable. Spread over the cake. Just before serving, dust with cinnamon.
CHOCOLATE CHAI LATTE CAKE
Spiced chai latte coffee mix lends fabulous flavor to chocolate cake conveniently prepared in a 13x9 pan.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan with baking spray with flour.
- In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds or until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread over cake. Just before serving, sprinkle with cinnamon. Store loosely covered.
Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 0 g
CHOCOLATE CHAI MINI LOAVES
This bread is irresistible! A friend gets mad when I make it because I give her a loaf and she can't help but eat the whole thing! -Lisa Christensen, Poplar Grove, Illinois
Provided by Taste of Home
Time 1h
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 17
Steps:
- In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.
Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 206mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHAI LATTE COOKIES
Adapted from a recipe I found in a Land O'Lakes holiday cookie mag. Unusual but good (calls for a cake mix as the cookie base). They went over pretty well with my favorite group of culinary guinea pigs, my coworkers!
Provided by Muffin Goddess
Categories Drop Cookies
Time 1h10m
Yield 72 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine all the ingredients in the cookie list except for the chips. Beat with an electric mixer on medium speed until smooth and well mixed.
- Stir in chips.
- Shape dough into 3/4 inch balls (I use a small cookie scoop). Place about 2 inches apart onto ungreased cookie sheets.
- Bake at 350F for about 9 to 11 minutes, or until tops are set (slight underbaking will provide more fudgy chewy cookies).
- Cool cookies on baking sheet for about 2 minutes. Remove cookies to a wire cooling rack to cool completely.
- While cookies are cooling, combine the dry drizzle ingredients in a small bowl. Add milk or water gradually, mixing well between additions, until you achieve the consistency you like.
- Drizzle over cooled cookies. Allow drizzled cookies to dry fully before packing cookies for storage or transport.
- NOTE: In place of the spices in the cookies, you can use 3 tbs. of instant chai latte mix (any flavor).
- NOTE: You can substitute 1 1/2 cups white chocolate/semisweet swirled chips for the separate types, if you prefer.
Nutrition Facts : Calories 72.7, Fat 3.6, SaturatedFat 1.8, Cholesterol 6.9, Sodium 75, Carbohydrate 10, Fiber 0.3, Sugar 7.1, Protein 0.8
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients and equipment. This will ensure a smooth baking process.
- Freshly Brewed Chai: Use freshly brewed chai tea for the best flavor. If you don't have chai tea bags, you can make your own using ground chai spices and a tea infuser.
- Quality Chocolate: Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of at least 70%.
- Properly Softened Butter: Make sure the butter is properly softened at room temperature. This will help it cream together smoothly with the sugar.
- Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter and more tender cake.
- Gradual Addition of Eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Sifting Dry Ingredients: Be sure to sift the dry ingredients together before adding them to the batter. This will help ensure even distribution and prevent lumps.
- Mixing the Batter: Alternate adding the dry ingredients and the chai tea to the batter, beginning and ending with the dry ingredients. Mix until just combined.
- Baking the Cake: Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean. The baking time may vary depending on the size and shape of your cake pan.
- Cooling the Cake: Allow the cake to cool completely before frosting. This will help prevent the frosting from melting.
Conclusion:
With these tips in mind, you can create a delicious and indulgent chocolate chai latte cake that will impress your friends and family. This cake is perfect for any occasion, from a cozy afternoon tea to a special celebration. So, grab your ingredients and get ready to bake!
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