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If you’re a chocolate lover who also enjoys the cozy warmth of chai spices, this Triple Chocolate Chai Bundt Cake is the perfect dessert for you! Rich, moist, and packed with deep chocolate flavor, this bundt cake is infused with aromatic chai spices like cardamom, cinnamon, ginger, and cloves. I love the combo of chai and chocolate- I’ve probably overdone this combo, but honestly, I don’t care!
Why You’ll Love This Triple Chocolate Chai Bundt Cake
- Triple the Chocolate – This cake is made with two types of cocoa powder (black cocoa and natural cocoa) and finished with a luscious white chocolate chai and bittersweet chocolate ganache glaze.
- Warm Chai Spices – The combination of traditional chai spices enhances the depth of chocolate, adding a unique and comforting twist.
- Marbled Perfection – A beautiful swirl of chai cake batter with both cocoa powders creates a visually stunning and flavorful bite.
- Moist and Tender – Thanks to the addition of yogurt and butter, this bundt cake stays incredibly soft and flavorful.
What Makes This Cake Special?
I love the combo of chai and chocolate—I’ve probably overdone this combo, but honestly, I don’t care! This marble bundt cake is made with a chai cake batter swirled with two different types of cocoa powder: unsweetened black cocoa powder and natural unsweetened cocoa powder.
- Black cocoa powder is what Oreos are made of! It’s a type of cocoa powder that has been processed (also called Dutch-processed) with an alkalizing agent to reduce its acidity. This gives it a very dark color and a deep, intense flavor.
- Natural cocoa powder is not treated with alkali during processing. It retains its natural acidity, giving it a more tangy and slightly bitter flavor than Dutch-processed cocoa powder.
- Both cocoa powders bring unique and distinct flavors that are beautifully complemented by black tea and chai spices!
For the third chocolate, I finished this bundt cake with a luxurious white chocolate chai and bittersweet chocolate ganache glaze—pure decadence in every bite!
Tips for the Best Triple Chocolate Chai Bundt Cake
- Use Quality Chocolate – High-quality chocolate makes a big difference in the final taste. I like Guittard and Valrhona!
- Don’t Overmix – Mix just until the ingredients are combined to keep the cake tender. If you over mix- you’ll create gluten which will make the cake dense.
- Grease the Bundt Pan Well – Double greasing ensures a clean cake release – I usually grease it with butter then a Iittle cooking spray.
- No Egg Substitutes – Unfortunately, I don’t have an egg substitute for this recipe, as the eggs are crucial for the texture and leavening.
- Let it Cool – Allow the cake to cool completely before adding the ganache to prevent it from melting into a puddle around the cake.
How to Store & Serve
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.
- Serve warm with a scoop of vanilla ice cream or a cup of chai for the simple treat!
Final Thoughts
This Triple Chocolate Chai Bundt Cake is the ultimate dessert for anyone who loves the blend of rich chocolate and fragrant chai spices. Perfect for cozy gatherings or just satisfying your sweet tooth, this cake is a must-try for bakers and dessert lovers alike!
Have you tried this cake? Let ,e know in the comments below and share your photos on social media with me @milkandcardamom
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Triple Chocolate Chai Bundt Cake
- Total Time: 45
- Yield: one 10 cup bundt cake pan 1x
Description
Indulge in this Triple Chocolate Chai Bundt Cake, a rich and moist dessert infused with warm chai spices and triple the chocolate goodness. Perfect for any occasion, this decadent cake is topped with a luscious chai-spiced chocolate ganache for the ultimate treat!
Ingredients
Triple Chocolate Chai Bundt Cake
- 1 cup whole milk
- 3/4 cup (170g) unsalted butter, room temp.
- 2 cups (396 g) granulated sugar
- 4 tsp baking powder
- 1 1/2 tsp chai masala
- 1/2 tsp kosher salt
- 4 eggs, room temp.
- 2 tsp vanilla extract
- 3 cups (360 g) cake flour
- 3 tbsp (15 g) black cocoa powder
- 3 tbsp (15g) natural cocoa powder
Marbles Ganache Glaze
- 1/4 cup white chocolate, chopped
- 1/2 tsp chai masala
- 1/4 cup bittersweet chocolate, chopped
- 1/3 cup heavy cream
Instructions
Preheat oven to 350°F. Grease a bundt cake pan with butter and cooking spray and set aside.In a small saucepan, add masala chai and 1/4 cup of the milk. Bring to a boil and simmer for 3 minutes. Strain into a measuring cup with the rest of the milk. Set aside.
In a mixing bowl, add butter, sugar, baking powder, chai masala, and salt. Use a stand or hand mixer to mix on high speed for 4 minutes, scraping down the bowl halfway through. Add the eggs one at a time, mixing in between each addition until well incorporated. Scrape the bowl down, add the vanilla, and mix for 30 seconds. Add cake flour and chai in 2 additions, alternating between each addition and mixing at a low speed.
Divide the batter equally into 3 mixing bowls. Gently fold the black cocoa powder into one bowl and the natural cocoa powder into another bowl of batter. Drop dollops of each of the 3 batters into the bundt pan, alternating the colors. Use a knife or a large toothpick to swirl the batter well. Tap the pan on the counter a few times to remove air bubbles and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, and then flip the cake onto a wire rack.
While the cake cools, make the glaze. Add white chocolate and chai masala to a bowl and bittersweet chocolate into another bowl. Heat the heavy cream in a saucepan until it simmers. Pour 3 tbsp of heavy cream into each bowl and let it sit for 2-3 minutes. Stir each ganache until silky smooth. Let the ganache cool; the cooler the ganache, the thicker your glaze will be. Once the cake is cool, swirl the two ganaches into a large cup with a spout. Pour the ganache over the cake and let it set for 1 hour. Enjoy with chai!
- Prep Time: 10
- Cook Time: 35
