Spiced Chai Latte Cake

If, like me, you're a fan of chai tea and chai lattes, you're going to love this Spiced Chai Latte Cake. Following on from my Pumpkin Spice Mug Cake recipe, I wanted to create another cake inspired by those lovely warming spices.

This lightly spiced sponge is made with chai latte powder and finished with a creamy chai latte buttercream, chopped hazelnuts and grated chocolate. I was intrigued to see how the flavours of my favourite chai would work in a cake, and I'm pleased to say they work beautifully together. It's a deliciously comforting cake and perfect with a cup of tea in the afternoon.

Spiced Chai Latte Cake

Ingredients

Cake

• 180g unsalted butter
• 180g golden caster sugar
• 180g self raising flour
• 50g ground almonds
• half teaspoon baking powder
• 3 large eggs
• 3 tbsp milk
• 3 tbsp Drink Me Spiced Chai Latte powder
• 2 tbsp water
• 2 tbsp chopped hazelnuts

Icing

• 80g unsalted softened butter
• 250g icing sugar
• 1 tbsp Drink Me Spiced Chai Latter powder
• 2 tbsp milk
• 2 tbsp chopped hazelnuts
• a small piece of chocolate

Method

1. Preheat the oven to 180C. Grease and line two 8-inch round cake tins with baking parchment.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. In a separate bowl, mix together the flour, ground almonds and baking powder/
4. Beat the eggs into the butter mixture one at a time, adding a spoonful of the flour mixture after each egg
5. In a small cup, mix the Spiced Chai Latte powder with the water.
6. Add the chai mixture and milk to the cake mixture and whisk together for about one minute.
7. Add the remaining flour mixture and mix well
8. Fold in the hazelnuts.
9. Divide the mixture evenly between the two prepared tins and bake for 25-30 minutes, or until cooked through.
10. Leave the cakes to cool on a wire rack before removing them from the tins.
11. To make the icing, whisk the softened butter and icing sugar together.
12. Add the Spiced Chai Latte powder and milk and whisk until you have a light, fluffy buttercream.
13. Place one cake on a serving plate and spread with half of the icing.
14. Sprinkle over the chopped hazelnuts, then place the other cake on top.
15. Spread the remaining icing over the top of the cake and finish with grated chocolate.

Note: I used two 9-inch cake tins, so my cakes aren't as deep as they would be if made in 8-inch tins. Using 8-inch tins will give you a taller finished cake.