Chocolate chai magic cake

Sometimes I scroll through Pinterest and think to myself – that can’t be real. I’ve seen magic cake recipes all over Pinterest lately and curiosity got the best of me. Three layers in one cake wit one batter?! It sounded like it was super easy, but maybe some technique is involved that might make it tougher than it looks. Nope. It’s super easy. Like idiot-proof easy. 

I changed the recipe by adding in Califia Coconut Chocolate Almond milk and chai spices. The chocolate and chai spices with fresh blueberries and cherries is divine. This cake does not stop there, there are tons of different textures – creamy chocolate-y custard, tender sponge cake and a fudgy dense custard bottom with juicy summer fruit!

I really loved how easy this cake was to make. You can change-up the recipe with using all plain milk or any other flavored milk. I’m thinking about using cold brew coffee with almond milk next time.

If you’re looking for a recipe that looks difficult (but it’s actually super easy) and will impress others than look no further. Give it a try!

Chocolate Chai Magic Cake

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• Total Time: 1 hour 5 minutes
• Yield: one 8x8 pan 1x

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Ingredients

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• 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

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Instructions

1. Preheat oven to 325 F. Butter a 8×8 pan and set aside.
2. 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.
3. Whisk egg whites until you get stiff peaks and set aside
4. 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.
5. 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

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