Name: Chocolate Chai Mini Bundt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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; 1-2 tbsp Tazo Chocolate Chai Latte; 1 cup powdered sugar; chocolate shavings (optional)

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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

** You can make your own tea concentrate by steeping black tea or chai tea in 1/4 cup of hot water. If you’re using plain black tea be sure to add a pinch of cinnamon, ground ginger and ground cardamom to the icing!

Prep Time: 10 minutes
Cook Time: 40 minutes