Today I caught up with the lovely Afra of 'Oh That Be Good' to chat all things chai and cake, the perfect combination!
Here's a wonderful recipe which Afra has shared with us so that you can indulge in your own Chai Room Chai Cake!
"Growing up, I was never a big tea drinker - quite a point of contention as a Sri Lankan. However, during my postgrad dissertation days, my palette expanded to accept just two types of tea: black tea or black tea with spices (there were only so many cups of coffee I could cope with).
To me, the infusion of fresh ginger or the tickle of spices in a cuppa evokes an incredible sense of comfort - like a hug in a mug! Naturally, I had to capture it in a cake. I jazzed up my Hot Milk Cake recipe with some Chai Room Chai and voila - this Hot Milk Chai Cake was born."
Yield: approx. 500g of batter for a 6"cake that can be sandwiched.
100g white sugar
75g dark brown sugar
3 Tbsp Chai Room Chai
1 tsp vanilla
125g unsifted plain flour
1 tsp baking powder
1/2 cup milk
Recipe from: Tassy Bakes
160g soft light brown sugar
110ml double cream
pinch sea salt
In a bowl, mix the sugars and set aside.
In the bowl of a stand mixer, beat the eggs, gradually adding the sugars. Continue beating for at least 5 minutes until light and pale brown.
Using a mortar and pestle, grind one tablespoon of chai to a fine powder. Sift together ground chai, flour, baking powder, and salt.
In a saucepan, add the remaining two tablespoons of chai, vanilla, milk and butter. Heat the mix until the milk is hot and butter is melted, stirring constantly. Bring to a boil to steep the Chai and ensure the flavours are released into the mixture. Take it off the heat, strain and set aside.
With the mixer on low speed, add the flour mixture to egg mixture in spoonfuls until just combined. Stir in the hot milk mix. Fold together quickly until combined and pour into two greased 6-inch cake pans lined with baking paper. Bake in a 180°C (356°F) oven for 25 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool to room temperature.
Place the cream and sugar in a saucepan and gently heat until the sugar has dissolved and you are left with a smooth caramel coloured cream. Remove from heat, add salt (to taste) and set aside to cool completely.
Once your cream has cooled take the butter and whisk (in a stand mixer or with electric beaters) until it reaches a light, whipped consistency then gradually add your toffee cream. Continue to add cream until you reach your desired flavour and consistency; whisking until the mixture has thickened and is spreadable.
To assemble, place a layer of chai cake on your serving plate. Spread a layer of toffee cream. Place the final layer of cake and cover the cake with remaining frosting.
I'm sure you'll agree the cake looks and sounds delicious! Find out more about Afra at www.ohthatbegood.com and check out our live chat here: IGTV.