Today is the last day of my
vacation and I didn’t get to do everything that I wanted to this time around.
Ya know, all that fun stuff I had planned such as steam clean the carpets, wash
my car, wash the dogs, visit the botanical gardens. Ok, going to the botanical
gardens would have been fun if it didn’t rain the entire day I was planning on
going.
Instead, I spent the day baking.
Yes, baking! I actually turned on my oven again this summer! And the one thing
I love about baking is how your entire house permeates with the smell of what
you’re baking in the oven. Today, my home smelled of chocolate. Yummy, sweet,
cho –co- late. You can’t bottle that fragrance Febreze!
That’s right, I made something chocolatey!
Just like an old friend, even though you go off and hang out with others, for
me it was lemon and coconut, you always come back to something familiar, chocolate.
I mean who does not like love
chocolate? If you’re out there, you are few and far between all of us chocolate
lovers. And this recipe is not for you.
And if you do love chocolate,
then you’re going to love this chocolate chai latte pound cake! It's chocolate
with a little spice thrown in with it, but not too much, just enough to enhance
the essence of the chocolate.
And if you think the cake sounds
delicious, then you’re going to flip over the glaze I created just for this
cake. Yep, it’s a chocolate chai latte glaze!
All topped off with a sprinkle of
powdered sugar mixed with allspice. Are y’all still with me? Or have you run
off to your local stores to find Tazo’s chocolate chai latte? Because this
product is the secret ingredient behind this recipe.
No, I am not a spokesperson nor did I receive any
monies for this recipe or post. Although, I think it would be great to have
Tazo feature this recipe….Hello, anyone out there from Tazo, are you listening?
Actually what happened is someone
brought this product to work and nobody else wanted it so I brought it home
because I love chai tea and I knew I could make something delicious with it. And
it expires in a month so I have been trying to use it in recipes before it all goes bad. So that is the story behind my chocolate chai latte recipes.
Back to the pound cake, it’s a deliciously
moist and chocolatey cake that you can eat warm or cold and all alone or with a
cup of coffee, tea….or some chocolate chai latte {smile}.
Chocolate Chai Latte Pound Cake
Ingredients for cake
1 cup unsalted butter, room temperature (2 sticks)
½ cup unsweetened cocoa powder + 1 Tablespoon for dusting pan
3 cups granulated sugar
5 eggs + 1 egg yolk
2 and ¾ cup flour of choice (I used Betty Crocker’s GF blend)
¾ teaspoon sea salt
½ teaspoon baking powder
¼ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
¾ cup Tazo’s Chocolate Chai Latte
¾ cup buttermilk
2 teaspoons vanilla extract
Allspice for dusting pan and topping
Directions for cake
Preheat oven to 350F degrees.
Using an 8 and ½ X 4 and ½ X 2 and ½ inch loaf pan or a 10 inch Bundt pan, spray with non-stick spray or you can use butter or coconut oil to grease pan.
Dust pan with about 1 Tablespoon cocoa powder and a sprinkle of allspice. Set aside.
In a large bowl, add butter and sugar. Beat until blended and fluffy. Add in eggs, one at a time, beating well after each egg. Blend in vanilla.
In a separate bowl, whisk together flour, cocoa, sea salt, baking powder, cinnamon, ginger, and cloves. Set aside.
Pour together the chocolate chai latte mix and buttermilk into a small bowl. Gently mix with a fork. Set aside.
On low speed, add dry ingredients to butter and egg mixture, alternating between dry ingredients and buttermilk mixture, ending with dry ingredients in last.
Pour batter into your prepared loaf or Bundt pan. If making a loaf pan, leave about 1 inch from the top edge of pan for expansion while baking.
Bake for 1 hour and 10 minutes or until inserted toothpick or knife comes out clean.
Let cool in pan on a wire rack before turning over onto a serving plate.
Pour glaze over top while still warm and dust with powdered sugar and allspice mix.
Ingredients for Chocolate Chai Latte glaze
½ to 1 cup powdered sugar
2 Tablespoons Tazo Chocolate Chai Latte
2 Tablespoons unsweetened coconut milk
Directions for Chocolate Chai Latte glaze
Add all ingredients into a small mixing bowl, whisk together until smooth. If you want a thicker glaze, use more powdered sugar. If you want a thinner glaze, add more of either Chocolate Chai Latte or coconut milk.
10 minutes after cake has been removed from oven and is still warm, drizzle glaze over top of cake and sprinkle powdered sugar and allspice mix over the top.
Directions for powdered sugar and allspice mix
In a small bowl, add together about ½ Tablespoon powdered sugar and a couple dashes of Allspice.
Whisk with a fork and sprinkle over top of cake after cooling. If using a glaze over cake, sprinkle after glaze has been drizzled over the top.
*Helpful Hints*
- I only used 1/2 cup powdered sugar for glaze but make to your liking.
- serve with Tazo Chocolate Chai Latte drink, either hot or cold.
- makes for a wonderful dish with a cup of coffee or tea.
- can also be served up with Chocolate Chai Latte ice cream.
- All measurements are US
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
Featured at ~ Savoring Saturdays #30, Foodie Friends Friday Recipes Linky Party #113
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