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Chai Cake Recipe By Chef Tejasvi Chandela
Chai Cake Recipe
Tejasvi Chandela
Chai Cake is a unique twist on the usual tea-time cake. Chef Tejasvi Chandela shares the recipe in detail.
Preparation Time
10 Min
Cooking Time
20-22 Min
Meal Type
snack
Difficulty
MEDIUM
Ingredients For Chai Cake Recipe
2/3 cup curd
2/3 cup castor sugar
1/4 cup all-purpose flour
1/4 cup almond flour
2 tsp chai masala
1/4 cup vegetable oil
1/2 tsp cardamom powder
1/2 tsp baking soda
1 1/2 cup fresh cream
1 tsp tea leaves
2 tbsp chai masala
2 cups milk chocolate
white chocolate as required
How to make Chai Cake Recipe?
- In a bowl whisk curd and castor sugar.
- Add all-purpose flour, almond flour, chai masala, vegetable oil, baking soda, cardamom powder and mix again.
- Transfer the mixture to a lined baking tin and spread evenly. Bake the cake at 180 C for 20 mins in a preheated oven.
- Heat fresh cream in a pan. Add tea leaves, chai masala and mix.
- Sieve the cream mixture into a bowl of milk chocolate. Mix until the ganache gets the desired consistency. Refrigerate the mixture.
- Melt the white chocolate using the double boiler method. Once it cools down, fill it in a piping bag. Pipe out the handle and saucer on butter paper and refrigerate
- Add the melted chocolate in a silicon mould and swirl. Drain the excess chocolate and refrigerate.
- Unmould the cup and stick the handle and saucer to it. Refrigerate the cup.
- Make discs of the cake using a cookie cutter.
- Place the sponge in the cup and top it with chai ganache.
- Top it with another sponge and pipe out some more ganache.
- Garnish with cardamom powder and serve.
View Step by Step Recipe
In a bowl whisk curd and castor sugar.
Add all-purpose flour, almond flour, chai masala, vegetable oil, baking soda, cardamom powder and mix again.
Transfer the mixture to a lined baking tin and spread evenly. Bake the cake at 180 C for 20 mins in a preheated oven.
Heat fresh cream in a pan. Add tea leaves, chai masala and mix.
Sieve the cream mixture into a bowl of milk chocolate. Mix until the ganache gets the desired consistency. Refrigerate the mixture.
Melt the white chocolate using the double boiler method. Once it cools down, fill it in a piping bag. Pipe out the handle and saucer on butter paper and refrigerate
Add the melted chocolate in a silicon mould and swirl. Drain the excess chocolate and refrigerate.
Unmould the cup and stick the handle and saucer to it. Refrigerate the cup.
Make discs of the cake using a cookie cutter.
Place the sponge in the cup and top it with chai ganache.
Top it with another sponge and pipe out some more ganache.
Garnish with cardamom powder and serve.