This recipe for chocolate chai cake is a delicious treat.
Preheat oven to 350 degrees F. Grease and flour Two 9 inch round cake pans.
Into a large bowl. sift together flour, salt, baking powder, baking soda, cocoa powder and sugar.
In a medium bowl, beat egg until creamy.
Add oil, milk, and vanilla. Continue to beat until creamy and well incorporated.
Mix the wet ingredients into the dry ingredients until creamy and no lumps remain.
Add hot chai tea and continue to mix until well incorporated.
Divide the batter into the prepared cake pans.
Bake for 20-25 minutes or until you can insert a cake tester and it comes out clean.
Let cool in pan for 10 minutes, before removing to a wire rack to cool completely.
Ginger Buttercream Frosting:.
Beat butter with an electric mixer until creamy.
Add confectioner’s sugar, milk and ginger until well combined, and until a spreadable consistency is reached.
When cake has cooled, spread ginger butter cream frosting between layers and on top of cake. Decorate with cocoa powder.