Chocolate Chai Latte Cake Recipes

CHOCOLATE CHAI LATTE COOKIES

Steps:

• Heat oven to 350°F.
• Combine all cookie ingredients except chocolate chips in bowl; beat at medium speed until well mixed. Stir in chocolate chips.
• Shape dough into 3/4-inch balls. Place, 2 inches apart, onto ungreased cookie sheets. Bake 9-11 minutes or until tops are set and cracked. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
• Combine all drizzle ingredients except water in bowl. Add enough water for desired drizzling consistency. Drizzle over cooled cookies. Store between sheets of waxed paper in container with tight-fitting lid.

CHOCOLATE CHAI LATTE CAKE

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.

CHAI LATTE CUPCAKES

Steps:

• Mix all of the chai spices together. You'll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
• Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you'll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
• Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk *just* until combined. Do not overmix. Batter will be slightly thick and smell incredible!
• Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Stop the mixer and add 5 and 1/2 cups (660g) confectioners' sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If frosting looks curdled or greasy, it's best to beat in more confectioners' sugar to smooth it out. Beat in up to 1/2 cup (60g) more confectioners' sugar to smooth out if needed. If frosting seems too thick to pipe or spread, beat in another Tablespoon (15ml) of cream. Taste and beat in another pinch of salt if frosting is too sweet.
• Frost cooled cupcakes and serve. I used Wilton 8B piping tip, stuck a cinnamon stick in some of them, and sprinkled with a mix of the remaining chai spice mix and a pinch of granulated sugar.
• Cover and store leftovers in the refrigerator for up to 5 days.

CHOCOLATE CHAI MINI LOAVES

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.

CHOCOLATE CHAI LATTE COOKIES

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.

CHAI LAYER CAKE

Steps:

• Bring milk to a boil and remove from heat. Add tea bags and steep for 30 minutes. Strain out tea. Squeeze out as much liquids from the tea as possible. Discard tea bags. Measure remaining liquid. Add additional milk as necessary until you have 1 cup of liquid. Set aside.
• Preheat oven to 350 degrees F. Butter three 6-inch round cake pans. Line with parchment paper and set aside.
• In the bowl of stand mixer fitted with paddle attachment, combine 2 cups flour (reserve remaining 1/2 cup flour), sugar, baking powder, salt, cinnamon, ginger, cardamom, and cloves. Add butter in three additions. Continue to mix on low speed until mixture is crumbly like coarse sand.
• In another bowl, whisk together tea infused milk, eggs, and vanilla until smooth. Add half of liquid mixture to stand mixing bowl. Mix on medium speed until incorporated. Add remaining liquid mixture and mix until batter is combined. The batter will look curdled. Add reserved 1/2 cup of flour and mix until batter comes together.
• Evenly distribute batter among prepared cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Run an offset spatula along the sides of the cake pan to loosen cake. Invert cake onto a wire rack and allow to cool to room temperature.
• In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a bain-marie or double boiler. Make sure the simmering water does not touch the bottom of the bowl. Whisk sugar-egg mixture until it reaches a temperature of 160 degrees F.Alternatively, if you don't have a thermometer, heat the mixture until all the sugar has melted. Test this by dipping your pointer finger into the mixture and rubbing it against your thumb. The mixture should be smooth. You should not be able to feel the granules of sugar.
• Return bowl to the stand mixer. Using the whisk attachment, beat mixture at medium speed until it has cooled to room temperature and meringue has started to from. Reduce speed to low and add butter one tablespoon at a time.
• Once all the butter has been incorporated, add salt. Increase speed to medium-high and continue to beat until buttercream is light and fluffy. Add in vanilla bean paste and mix until distributed.
• Level cake layers as necessary. Place one cake layer on serving platter or cake turntable. Spread about 1/3 cup of buttercream on cake. Place second cake layer and repeat adding butter. Repeat with third cake layer.
• Spread a layer of buttercream around the sides of the cake to seal in the crumbs (crumb coat). Place cake in the fridge and allow to chill for 15 minutes to set the buttercream.
• Add another layer of buttercream as desired. Garnish with dusting powder and spices as desired.
• Dusting Powder: In a small bowl, whisk together powdered sugar, cocoa powder, and cinnamon. Sift mixture over assembled cake as desired.

SKINNY CHOCOLATE CHAI LATTE

Steps:

• Add the cashew milk, cocoa powder, and stevia to a small pot. Warm over medium-low heat, stirring frequently with a whisk, until the cocoa powder has dissolved and the milk is completely warmed through.
• Add the chai to a mug, and pour in the milk mixture.

CHOCOLATE CHAI LATTE CAKE

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.