Flourless Chai Chocolate Cake
Flourless Chai Chocolate Cake
Flourless Chai Chocolate Cake
By Micah Siva
Rated 3.5 stars by 18 users
Author:
By Micah Siva
Servings
Yield: One 8" cake
Prep Time
3 hours
Cook Time
27 minutes
I love the combination of rich chocolate and spicy chai flavors in an unexpected dessert! Infusing the butter is an easy way to bring a little spice to a classic confection. A flourless chocolate cake is deceptively easy to make, and is one of my favorite dinner party staples - it's not-too-sweet with a little something special. The best part? It gets better with time, so prepare this a day in advance for easy hosting.
Ingredients
-
1/2 cup unsalted butter
-
¼ cup Oaktown Spice Shop Chai Masala
- 8 oz high quality semi-sweet chocolate, finely chopped
- 2/3 cup granulated sugar
-
¼ teaspoon cinnamon
-
¼ teaspoon ginger
-
⅛ teaspoon cardamom
-
2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1/3 cup dutch-process cocoa powder
- 1/2 teaspoon baking powder
-
1/8 teaspoon Pacific flake or kosher salt
Spiced whipped cream
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioners sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ginger
- ⅛ teaspoon cardamom
Directions
Preheat the oven to 375°F. Grease and line an 8-inch round cake pan. Set aside.
- Place the butter in a saucepan over medium heat and melt. Add the Chai Masala, and let sit for 10 minutes.
Add the chocolate to a medium-sized microwave safe bowl, and pour the butter through a strainer into the chocolate, mixing with a spatula to melt the chocolate. If the butter is not warm enough, microwave the bowl, 30 seconds at a time, until the chocolate has melted.
- Once the chocolate has melted, add the sugar, cinnamon, ginger, cardamom, vanilla, and eggs, mixing until well combined.
- Add cocoa powder, baking powder, and salt, mixing until just combined.
- Pour the batter into the prepared cake pan, and bake for 25 to 27 minutes, until the top has set.
- Let the cake cool in the pan for 5 to 10 minutes, and gently run a knife along the edge to loosen the sides. Quickly invert onto a large plate or serving platter and let cool for 2 hours, or covered, in the fridge overnight.
Make the whipped cream:
In a large bowl (cold bowls work best!), combine the heavy whipping cream, sugar, cinnamon, ginger, and cardamom. Whip using an electric beater or a hand-whisk until soft peaks form. Serve immediately.
Please disregard or even better, REMOVE, the 1 star rating I just accidentally left! I clicked on ratings to read the reviews and it marked as registered! Ugh!