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!