Chocolate Chai Bundt Cake Recipe

Name: Chocolate Chai Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 Tablespoon Unsalted Butter, Softened For The Pan; 1-1/4 cup Chai Tea, Strong Brewed; 3/4 cups Cocoa Powder, Unsweetened; 2-1/4 cups Sugar; 1-1/4 teaspoon Kosher Salt; 2-1/2 teaspoons Baking Soda; 2 whole Eggs; 1 whole Egg Yolk; 1-1/4 cup Whole Milk; 1 cup Canola Oil, Plus 2 Tablespoons; 1 Tablespoon Vanilla Extract; 2-3/4 cups Unbleached Flour; _____; FOR THE ICING:; 6 ounces, weight Bittersweet Chocolate; 3/4 cups Unsalted Butter, Melted And Cooled; 2 cups Powdered Sugar, Sifted; 1/2 cups Sour Cream At Room Temperature; 1/3 cups Chai Tea, Strong Brewed, Cooled To Room Temperature

Servings: persons

FOR THE CAKE:
1 Tablespoon Unsalted Butter, Softened For The Pan
1-1/4 cup Chai Tea, Strong Brewed
3/4 cups Cocoa Powder, Unsweetened
2-1/4 cups Sugar
1-1/4 teaspoon Kosher Salt
2-1/2 teaspoons Baking Soda
2 whole Eggs
1 whole Egg Yolk
1-1/4 cup Whole Milk
1 cup Canola Oil, Plus 2 Tablespoons
1 Tablespoon Vanilla Extract
2-3/4 cups Unbleached Flour
_____
FOR THE ICING:
6 ounces, weight Bittersweet Chocolate
3/4 cups Unsalted Butter, Melted And Cooled
2 cups Powdered Sugar, Sifted
1/2 cups Sour Cream At Room Temperature
1/3 cups Chai Tea, Strong Brewed, Cooled To Room Temperature

1
1) Preheat the oven to 350 degrees. Thoroughly butter the inside of a 10-cup Bundt pan with the 1 tablespoon softened butter.
2
2) Whisk the cocoa powder into the hot brewed tea to combine thoroughly. Let cool.
3
3) In a stand mixer fitted with the whisk attachment, mix together the sugar, salt, baking soda, whole eggs, and egg yolk until combined. Add the milk, canola oil, vanilla, and mix again to combine. Add the flour and mix until well incorporated. Add the cooled chocolate mixture and whisk again until all the ingredients are well mixed. Pour the batter into the prepared cake pan and bake for 60 minutes. Cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
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4) Meanwhile, make the icing. Melt the chocolate in the microwave, heating in 20-second intervals and stirring in between. Be very careful not to burn the chocolate. Just keep heating and stirring until all the chocolate is melted. Melt the butter in a separate bowl and whisk into the chocolate. Add half of the sifted powdered sugar into the chocolate mixture, whisking to remove any remaining lumps, followed by the sour cream. Then add the rest of the powdered sugar, followed by the Chai. The icing should be thick and shiny. Pour the glaze over the bundt cake so you get those drippy fingers of icing in all of the creases. (You will probably have extra icing. Save it in the refrigerator for icing cupcakes or to fill cake layers. It's yum.)

1928

kcal

Calories

127

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 1 Tablespoon Unsalted Butter, Softened For The Pan, 1-1/4 cup Chai Tea, Strong Brewed, 3/4 cups Cocoa Powder, Unsweetened, and more.

Yes, Chocolate Chai Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chai Bundt Cake

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