I made this cake in three 6-inch cake pans, but you can also use two 8-inch pans, which is a more standard size.
Use about a 6 tea bags steeped in 2 cups of water to make the strongly brewed tea required for this recipe. Leftover tea can be used in the frosting to thin the icing to spreading consistency.
1 1/4cups300 ml strongly brewed Numi golden chai tea
1/2cup1/4 lb. unsalted butter, softened
8oz.cream cheeseat room temperature
Ganache and décor:
6ouncesGuittard semisweet chocolate chips
5ouncesheavy whipping cream
1Chuao honeycomb dark chocolate bar
and other assorted chocolates
Make the cakes: Preheat the oven to 350°F. Spray three 6-inch pans with flour-based baking spray (or grease and flour pans).
In the bowl of an electric mixer, cream the butter and sugar together. Add the eggs and vanilla and beat until combined. Combine the flour, cinnamon, baking powder, and salt and add to the mixer bowl in three batches alternating with the strongly brewed golden chai. Begin and end with flour. Scrape down the bowl and beat again on high speed for 1 minute.
Divide the batter evenly into pans no more than 2/3 full. Bake for 35-40 minutes, or until a tooth pick tester comes out clean when inserted into the centers. Let the cakes cool slightly in the pans. Remove and let them cool completely on a wire rack. Level the cakes if needed (these don’t crown much). Use a cake leveler or a large serrated knife to cut each cake layer in half horizontally so that you have 6 layers.
Make the frosting: Combine the butter and cream cheese in the bowl of an electric mixer. Beat until combined. Add sugar and honey. Beat again until well incorporated. If frosting is too stiff to spread, add cooled chai tea 1 tablespoon at a time until spreading consistency.
Fill layers with frosting and stack. Insert a long skewer or lollipop stick into the center of the cake to stabilize the cake for frosting the outside. Cover the outside of the cake with frosting and remove most of it using a bench scraper or cake smoother. Chill until firmly set, about 2 hours.
Make the ganache: In a heat-proof microwave-safe bowl, combine the cream and chocolate. Heat at 30 second intervals until the mixture can be stirred smooth. Let cool slightly. Pour the ganache onto the center of the chilled cake and push some of the ganache toward the edges with the back of a spoon creating a ‘drip’ effect.
Garnish the top of the cake with fresh rosemary, raspberries and chocolate bar. Store cake in the refrigerator loosely covered in plastic wrap.
Keyword golden chai, honeycomb chocolate bar, wildflower honey