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This weekend I landed back in California after spending 3 weeks back home in New Jersey. I’m sad to leave home, but I’m excited to have started a new job in SF! I’m now working at a healthcare startup and have now ended my 6 months of “funemployment”. I’ve officially have become a San Franciscan now that I work at a startup and own a blog. Yup…I’m THAT person now. Not sure how I feel about that just yet.
Anyways, today I want to share this delicious chocolate chai bundt cake recipe. I used Tazo’s Chocolate Chai Latte concentrate to make the icing and the spices make it a great dessert to welcome in September. (what! where did my summer go?! ) The cake is dense and buttery and the icing has a nice warm, spicy flavor with a hint of chocolate. The only reason I even made this was because I found a mini bundt cake pan on sale for $2 at a estate sale! Score! If you don’t have a mini bundt cake pan, this recipe will make 1 large bundt cake as well. Enjoy! 🙂
Chocolate Chai Mini Bundt Cake
- Total Time: 50 minutes
- Yield: 6 Mini Bundt Cakes or 1 large Bundt Cake 1x
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 1 tablespoon vanilla extract or paste
- 3 eggs
- 1/2 cup plain yogurt
- 1.5 cups all purpose flour
- 1 tsp baking powder
- pinch of salt
Chocolate Chai Icing
- 1–2 tbsp Tazo Chocolate Chai Latte
- 1 cup powdered sugar
- chocolate shavings (optional)
Instructions
- Pre-heat oven to 350 F
- In a large mixing bowl, cream butter and sugar together with a whisk.
- Next, add in the eggs, vanilla extract/paste, and yogurt. Mix well with a whisk.
- Add the flour and whisk together. The batter will be nice and thick!
- Pour the batter into a greased bundt pan or mini bundt cake pan. If you’re using a mini bundt cake pan, be sure to fill each mold 3/4 of the way.
- Bake for 30-40 minutes or until an inserted toothpick comes out clean. Run a knife along the edges of the cake to loosen them up and flip onto a flat surface. Cook on a rack until completely cold.
For the Icing
- In a medium size bowl, whisk together the Tazo Chocolate Chai Latte concentrate and powdered sugar. Make sure there are no lumps. Spoon about 1.5 teaspoons of icing onto each mini cake and sprinkle with shaved chocolate. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
8 Responses
They look amazing! I can only imagine what they taste like.
Thanks! They tasted like everything good in the world during autumn. 🙂
Those minu bundts look divine Hetal! Love the combo of chocolate & chai 🙂
Thank you Naina! Chocolate with anything tastes amazing haha
i love the idea of icing on this bundt cake. i have a regular sized bundt cake pan that doesnt get used often, will try this sometime.
Thanks! Let me know how it turns out! I want to see pics 🙂
These are beautiful…love that you used chai in the icing! So clever!
haha I actually thought of you when I was making this cake! I knew you’d love the addition of chai!
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