Chocolate Chai Tea Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 256.3
- Total Fat: 17.7 g
- Cholesterol: 20.4 mg
- Sodium: 626.1 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.7 g
- Protein: 2.9 g
View full nutritional breakdown of Chocolate Chai Tea Cake calories by ingredient
Introduction
A twist on the standard chocolate cake in an eggless, very moist but still very fluffy variety. A twist on the standard chocolate cake in an eggless, very moist but still very fluffy variety.Number of Servings: 8
Ingredients
-
-1 Box Pilsbury Funfetti Cake Mix
-4 tsp baking powder
-1/4 cup hershey's coco powder
-1/4 cup Trader Joe's Spicy Chai Tea Mix
-1/2 cup grated dark, unsweetened chocolate
*(note: I used Wililiams & Sanoma hot chocolate as it is pre-grated)
-1 box Jell-O brand Pudding Mix - Devil's Food flavor
-1/3 cup + 3 Tbs Vegetable Oil
-1 cup Organic Coconut Milk
*(note: yes, it makes a difference if it's organic, it has more cream..if you can't get organic, just don't use the low fat I used AROY-D brand from my local ethnic grocery store)
-1/4 cup + 2 Tbs Water
-1/2 cup Heavy Whipping Cream
*(note: can substitute 1/2 cup more of Coconut milk if you wish)
Tips
**(NOTE: this is a very moist cake, and will stick just slightly to the toothpick even when completely cooked)
Once Cooled, cake can be topped with a dusting of powdered sugar or other toppings such as a cream cheese frosting. Just keep in mind it is a rather rich cake when deciding on toppings.
* it is a perfect cake with Ice cream, especially when slightly warm!*
Directions
-Mix all dry ingredients together.
-Add in wet ingredients slowly while mixing.
*(note: can pre-mix wet ingredients, or just add each individually)
-pour battre into desired baking container & bake at 350deg.
For a large torte pan or 8"-9" cake pans cook for approx. 50-60 min. until toothpick stuck into the center comes out relatively clean.
If you are using a cupcake pan, or mini pie tortes cook for approx. 20 min. until toothpick comes out relatively clean.
**(NOTE: this is a very moist cake, and will stick just slightly to the toothpick even when completely cooked)
Serving Size: Makes 2x 8"-9" cake tins, or 24 large cupcakes. I also used mini pie tarts as well.
-Add in wet ingredients slowly while mixing.
*(note: can pre-mix wet ingredients, or just add each individually)
-pour battre into desired baking container & bake at 350deg.
For a large torte pan or 8"-9" cake pans cook for approx. 50-60 min. until toothpick stuck into the center comes out relatively clean.
If you are using a cupcake pan, or mini pie tortes cook for approx. 20 min. until toothpick comes out relatively clean.
**(NOTE: this is a very moist cake, and will stick just slightly to the toothpick even when completely cooked)
Serving Size: Makes 2x 8"-9" cake tins, or 24 large cupcakes. I also used mini pie tarts as well.
