Chai Cake w. Honey-Ginger Cream (TCS)

SCRUMPTIOUS!!! I think that succinctly describes The Cake Slice recipe for this month, Chai Cake w. Honey-Ginger Cream.

I went the baby cake route again, making a triple layer 4 inch cake. I cut the cake recipe in half, which provided enough batter for two 4 inch springform pans and 6 cupcakes.

The cake layers get its spicy note from chai tea (I used the Tazo brand), and augmented with cinnamon and cardamom. As part of the cake-making process, several chai tea bags are steeped in warm milk. With a little honey, I could have taken a straw and drank this tea-infused milk straight from the pot!
I also reduced the frosting recipe by half. My only slight issue with the frosting was its intense sweetness (and I didn't even use the full amount of powdered sugar in the recipe). This could have resulted from my substitution of crystalized ginger for fresh. To balance the sweetness, I added more cream cheese. Instead of an icing to drizzle on the cake layers, I ended up with a more traditional cream cheese frosting. The little golden bits you see in the frosting is the chopped crystalized ginger:
If you enjoy spice cakes (which I definitely do), this will make your tastebuds and tummy very happy.

Based on the six cakes that I've baked from the Sky High book, every recipe has been been an absolute winner! Not only are the cake/frosting combinations inspired, the final cakes are beautiful in presentation. My thanks goes out to Gigi for organizing this fantastic monthly baking group!!!

Although The Cake Slice group is closed to new members, I encourage you to get a copy of this fantastic cookbook and try your hand at these recipes --- I promise you won't regret it!

In the meantime, please visit the TCS blogroll to see the beautiful handiwork of my fellow talented bakers.

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Chai Cake w. Honey Ginger Cream

From Sky High:Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
Makes an 8-inch triple layer cake; serves 12-16

1 and 1/3 cups of milk
6 chai tea bags, without added sweetner, such as Tazo
4 whole eggs
2 egg yolks
2 teaspoons of vanilla extract
2 and 3/4 cups of cake flour
2 cups of sugar
4 and 1/2 teaspoons of baking powder
3/4 teaspoons of ground cinnamon
1/2 teaspoon of ground cardamom
1/2 teaspoon of salt
8 ounces of unsalted butter at room temp.

Preheat the oven to 350 Degrees F. Grease the bottom and sides of the pans and line with parchment paper. Grease the paper as well.

In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.

In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.

Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed.

Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.

Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.

To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles.

Honey-Ginger Cream

2 and 1/2 cups of confectioners sugar {decreased to 1 1/2 cups}
6 ounces of cream cheese at room temp. {increased to 9 oz}

6 tablespoons of unsalted butter at room temp.
1/2 cup of honey (any kind as long as liquid)
1/2 teaspoon of fresh grated ginger {substituted w. 1 1/2 tbsp finely minced crystalized ginger}

Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.