Chai Tea chocolate cake

Do you miss it?

I have always missed eggs in my cakes, so I have stopped baking them after some bitter frustration. Some weeks ago, my colleague Isabella brought me a slice of home-made chocolate cake and I remained delighted. The cake was soft and fluffy like a cake has to be.
I have adapted her receipt to make my Chai Tea chocolate cake

Solid ingredients

180 gr.      wholemeal wheat flour

20 gr.        potato starch

30 gr.        cocoa powder, unsweetened

20 gr         grated coconut

1               sachet backing powder

1/2  teaspoon cannel powder

1/2  teaspoon star anise powder

 Liquid ingredients

80 gr.        cane sugar

20 gr.        unrefined coconut blossom nectar which contributes with a fine caramel flavour

100 gr.      margarine

50 gr.        almond cream

250 gr.      strong brewed chai tea

other ingredients

50 gr.        dark chocolate (70%) to finish the cake

 

    ·      Preheat the oven to 180° C.

·    Grease a 20 cm springform cake tin with neutral oil.

·    Put all liquid ingredients except the chai tea in a bowl.

·    Add 1 teaspoon of the potato starch (solid ingredients) and  1/4 teaspoon of the backing powder (solid ingredients)

·   Mix the ingredients with the electric mixer adding some tablespoons of Chai tea little by little until all the tea is mixed with the other liquid ingredients and you have obtained a creamy liquid.

·    Mix all the solid ingredients in another bowl.

·    Add the liquid ingredients to the solid ones and mix everything to obtain a dark brown cream.

·    Spoon the mixture into the prepared springform and bake for 45 minutes until well risen. Use a toothpick to control if it is cooked.

·    Cool the cake on a cooling rack.

·    Cover the cake with the chocolate liquidised in the bain-marie.

 

For the cake in the photo, I have filled the cake with red jam like a Sachercake, before completing it with the chocolate.