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Honey Chai Spice Cake with White Chocolate Ganache Glaze
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Bake a showstopping spiced chai Bundt cake in the Heritage Bundt Pan for an elegant dessert with minimal effort. The pan’s intricate curve design creates the perfect path for the sweet chocolate glaze, making your dessert look as impressive as it tastes. Infused with warm chai spices and topped with a rich chocolate-spice glaze, this Bundt cake is perfect for holiday gatherings, special occasions, or cozy afternoons at home.
Ingredients
Honey Chair Spice Cake:
- 4 Spiced Chai Tea Bags
- 1/ 2 cup Hot Water
- 5 ounces Can Evaporated Milk
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cardamom
- 1 teaspoon Ground Cloves
- 1 teaspoon Ground Ginger
- 3/ 4 cup Softened Butter
- 1 cup Light Brown Sugar
- 3 Large Eggs
- 3/ 4 cup Honey
White Chocolate Ganache:
- 1 cup Heavy Cream
- 15 ounces White Baking Chocolate
- 1 pinch Cinnamon
- 1 pinch Cardamom
- 1 pinch Cloves
- 1 pinch Ginger
Directions
Heat oven to 325 degrees. Generously spray the Heritage Bundt Pan with nonstick baking spray containing flour. In a glass measuring cup, steep the tea bags in hot water for 3 minutes. Remove tea bags and add evaporated milk. Set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt and spices. In large mixer bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, alternately with the honey, mixing well and scraping bowl often. Add the tea mixture alternately with the flour mixture, mixing well and scraping bowl often.
Pour batter into pan and bake at 325 for 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool 15 minutes in pan on wire rack then invert onto wire rack to cool completely.
In small saucepan, heat cream to a simmer. Remove from heat and add chocolate. Let sit 2 minutes then whisk until smooth. Add cinnamon, cardamom, clove, and ginger. Pour over your cake and allow to set before serving.
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Ingredients
Honey Chair Spice Cake:
- 4 Spiced Chai Tea Bags
- 1/ 2 cup Hot Water
- 5 ounces Can Evaporated Milk
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cardamom
- 1 teaspoon Ground Cloves
- 1 teaspoon Ground Ginger
- 3/ 4 cup Softened Butter
- 1 cup Light Brown Sugar
- 3 Large Eggs
- 3/ 4 cup Honey
White Chocolate Ganache:
- 1 cup Heavy Cream
- 15 ounces White Baking Chocolate
- 1 pinch Cinnamon
- 1 pinch Cardamom
- 1 pinch Cloves
- 1 pinch Ginger
Directions
Heat oven to 325 degrees. Generously spray the Heritage Bundt Pan with nonstick baking spray containing flour. In a glass measuring cup, steep the tea bags in hot water for 3 minutes. Remove tea bags and add evaporated milk. Set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt and spices. In large mixer bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, alternately with the honey, mixing well and scraping bowl often. Add the tea mixture alternately with the flour mixture, mixing well and scraping bowl often.
Pour batter into pan and bake at 325 for 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool 15 minutes in pan on wire rack then invert onto wire rack to cool completely.
In small saucepan, heat cream to a simmer. Remove from heat and add chocolate. Let sit 2 minutes then whisk until smooth. Add cinnamon, cardamom, clove, and ginger. Pour over your cake and allow to set before serving.
Read Recipe Reviews
I’ve used this recipe for about 15 years, and like it a lot but the cake tends to be dry and very dense, and it usually takes twice as long to bake (the inside was still batter after 45 minutes) the flavor is great, and many other recipes are almost exactly the same, so in order to make a less dry, less crumbly, dense cake I tried tweaking the recipe…I think I finally got it after trying cake flour (didn’t work for this cake), more butter (nope), extra water (no). I cut the flour to 2 3/4 cups, added 1/3 cup of sour cream, a teaspoon of vanilla, and upped the oven temperature to 350° and the cake baked in exactly 45 minutes, came out nice and bouncy, and is much more moisture, less dense and crumbly.
Posted by Tamera Burke