Ingredients
Scale
- 1 cup milk
- 1 cup coconut chocolate almond milk***
- 1 star anise
- 1.5 tsp cinnamon
- 1/4 tsp clove
- 3 cardamom pods
- 1/4 tsp ginger
- 1/4 tsp salt
- 4 eggs , seperated
- 1 cup sugar
- 1/3 c cocoa
- 1/2 c flour
- powdered sugar
- fruit to decorate
Instructions
- Preheat oven to 325 F. Butter a 8×8 pan and set aside.
- Heat up milk, chocolate almond milk in a small pan on low heat. Add star anise, cinnamon, clove, ginger, cardamom pods and salt to the milk and stir. Simmer for 5 minutes and let cool.
- Whisk egg whites until you get stiff peaks and set aside
- In a large mixing bowl whisk together egg yolks and sugar until pale and fluffy. Sift in the cocoa powder and flour and whisk together until well combined. Strain the chocolate chai milk into the mixing bowl and whisk together. Gently whisk in the egg whites until there aren’t any large chunks of egg whites. Batter will look curdled but this is fine.
- Pour into a buttered pan and bake for 40-50 minutes. Cake is done when the top is set and the middle is slightly jiggle-y when shaken. Cool to room temperature and dust with powdered sugar. Decorate with fruit and enjoy!
Notes
***you can substitute this with plain old chocolate milk
- Prep Time: 15 minutes
- Cook Time: 50 minutes
