Preheat oven to 350°F. Grease an 8 or 9-inch square pan with baking spray or butter. Set aside

In a measuring cup, add chai and hot water. Steep for 5 minutes. Strain the chai into a saucepan. Add dates and chikoo to the saucepan and bring to a boil over high heat. Simmer over low heat, covered, for 5 minutes. Set aside to cool.

While the chikoo mix cools, grab a medium-sized mixing bowl and add flour, sugars, chai masala, baking soda, baking powder, and salt. Whisk well and set aside.

Add the chikoo mixture into a tall container (I used a quart-sized deli container) along with the butter, eggs, and vanilla. Use an immersion blender to blend until smooth. If you don’t have an immersion blender, blend in a small blender until smooth.

Pour the mixture into the dry ingredients and pulse with an immersion blender until well combined. If you don’t have an immersion blender, use a whisk and whisk until smooth.

Pour into the prepared baking pan and spread into an even layer. Bake for 25-28 minutes.

While the cake bakes, make the toffee sauce. Into a saucepan over medium-high heat, add butter and melt. Slowly whisk in heavy cream. Add brown sugar, ginger, chai, chai masala, and salt, and whisk well. Cook, while stirring constantly, until the mixture gets bubbly. Remove from heat and set aside.

When the cake is done, pierce it with a fork and strain the toffee sauce over it. Spread hte sauce over the cake so it’s all covered. Broil for 3-4 minutes or until the sauce is all bubbly and lightly browned. Remove and slice up the cake while it’s warm and serve with a scoop of ice cream or whipped cream and an additional drizzle of toffee sauce* if you’d like!