Chocolate spiced chai

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12 Item
  • Print


Chocolate spiced chai
  • 1/2 cup milk
  • 2 chai teabags
  • 125 gram softened butter
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 3/4 cup self-raising flour
  • 1/2 teaspoon ground cinnamon
  • white chocolate curls, to decorate
  • 180 gram broken dark chocolate
  • 1/3 cup cream


Chocolate spiced chai
  • 1
    Preheat oven to moderate, 160°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a small saucepan, bring milk to boiling point on high. Add teabags and remove from heat. Infuse 5 minutes.
  • 3
    In a large bowl, using an electric mixer beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition.
  • 4
    Sift flour and cinnamon together into a bowl. Lightly fold into creamed mixture alternately with cooled milk, beginning and ending with flour. Spoon into cases until two-thirds full.
  • 5
    Bake 20-25 minutes, until golden and cooked when tested. Transfer to a wire rack to cool completely.
  • 6
    To make ganache, place chocolate in a small, heatproof bowl. In a small saucepan, heat cream until almost boiling. Pour over chocolate. Set aside 2 minutes. Stir gently, until smooth. Cool until a spreadable consistency.
  • 7
    Spread ganache over cooled cakes. Top with chocolate curls.


To make small curls, drag a vegetable peeler sideways along a block of white chocolate (at room temperature).

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