There are practically no words to describe how good this cake is. It’s that good.
This cake…oh, this cake. When we voted on which cake to make for April, I was so happy my fellow bakers chose this one. I hurried and made it as soon as I could.
I used Twinings and there were plenty of tea bags left to make another cake (which I did) and even another (which I will). If I drank tea, I’d drink Chai each and every day.
Man it was good in this cake.
To add to the chai tea flavor, the recipe calls for adding my favorite spice of all–cardamom and some cinnamon. I might go heavier on the cardamom next time.
Neither of my two cakes rose up very much. With the first cake, each layer sank horribly in the middle. It was so moist and delicious that we didn’t care. But I didn’t take any pics because it wasn’t so pretty.
The second attempt was better. The cake layers still sank a bit in the middle and it was drier. I ended up brushing the layers with a simple syrup. (That was probably a mistake even though it did make it moist.)
Anyway, I’m going to make it again and try to adjust the recipe for altitude. I know that’s why it was dry and didn’t rise up so much. The recipe uses a huge amount of baking powder. I just need to keep trying. :)
The frosting makes the cake. It’s made in the food processor and whipped to creamy perfection. We ate the extra frosting with blackberries. And it made me think that I need to make a Honey-Ginger Ice Cream to go with blackberries.
Check out the Cake Slice Bakers blogroll to see all the other lovely cakes.
Oh? You want the recipe? Click here.