Spiced Chocolate Cake with Chai Buttercream
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 6-8 serves 1x
- Category: Cakes and Pies
- Cuisine: American recipes
A classic (my classic) chocolate cake recipe and top it with a chai frosting. Yes it is that easy!
Ingredients
Scale
For the chocolate cake:
- 1/2 cup (125g) salted butte
- 7 oz (200g) dark chocolate
- 1/3 cup (120g) caster sugar
- 4 large eggs
- 3 Tablespoons flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
For the Chai frosting:
- 8 oz (225g) cream cheese
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cup (180g) icing sugar
- 1 1/2 Tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 pinch of salt
Instructions
- 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!
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