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Receta Chocolate Chai Cake
by Global Cookbook

Chocolate Chai Cake
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Ingredientes

  • The cherry sauce in this recipe needs to be made ahead, and the ice cream needs time to set up, so plan accordingly.
  • 6 x Large eggs, separated (divided)
  • 2 c. granulated sugar (divided)
  • 1 c. cake flour
  • 1/2 c. unsweetened cocoa
  • 1/2 tsp salt
  • 1 tsp baking pwdr
  • 1/3 c. liquid chai concentrate (see note)
  • 2 tsp vanilla
  • 1/2 tsp cream of tartar

Direcciones

  1. Preheat oven to 350 degrees. Generously grease a 9-by-13 inch baking pan or possibly two 9 inch round cake pans. Set aside.
  2. In a large bowl with an electric mixer, beat the egg yolks till they are pale yellow and fluffy. Add in 1 1/2 c. sugar and beat to combine.
  3. Sift together the flour, cocoa, salt and baking pwdr. Add in slowly to the egg mix while beating. Stir in the chai concentrate and vanilla.
  4. In a medium bowl, beat the egg whites with the cream of tartar till foamy.
  5. Gradually beat in the remaining 1/2 c. sugar and continue beating till stiff, but not dry. Gently fold the egg whites into the cake batter, being careful not to deflate the whites.
  6. Pour into prepared pan and bake for 45 min for a 9-by-13 inch pan or possibly 35 min for two 9 inch round pans. A toothpick inserted in the center of the cake should come out clean. Cold completely before removing from the pans.
  7. Note: Most supermarkets carry this in the tea or possibly coffee section, or possibly look in