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Dirty Chai Mini Bundts #BundtBakers

 

Here we are in March with the monthly post for the baking group called Bundt Bakers. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Rebekah of Making Miracles is hosting March's Bundt Bakers group. When I read her prompt - "Did you know that March is "National Caffeine Awareness Month"? What better excuse to pull out your favorite caffeinated beverage and incorporate it into a delicious cake! Use anything from tea, coffee, soda, to espresso, etc." - I immediately thought of my favorite coffeehouse drink. I'll get to that. But here's what the #BundtBakers are sharing...

  
Dirty Chai in My Cup

Back in our pre-COVID world - can you remember that far back?!? - I would indulge in a dirty chai latte whenever we'd stop for a coffee and a pastry before a hike. I mean it's the best of all things - it's spicy and it's got a shot of espresso in it! 

If you are not familiar with chai, I have shared my own Masala Chai Spice Blend; I have made Mysterious Masala Chai and Marigold Masala Chai; and I even used it to make Chai Latte Gummy Bears! But, basically, chai means 'tea' and masala means 'spiced.'

So, what's a dirty chai, you ask? It's chai with milk and a shot of coffee or espresso! 

Dirty Chai in My Oven

I figured a dirty chai was a great starting point for a caffeinated bundt cake. I only have one mini bundt cake pan, so I made that plus nine regular-sized muffins.

Ingredients 
makes one mini bundt cake plus nine regular-sized muffins or a dozen regular-sized muffins
  • 1/2 cup olive oil
  • 3/4 cup ginger syrup (or you can also use honey or molasses)
  • 3 cups flour 
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons instant coffee or espresso
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1" knob of fresh ginger, peeled and grated
  • 1/2 cup organic dark brown sugar, lightly packed
  • 1 large egg
  • 1 cup buttermilk
  • optional: organic powdered sugar for dusting, melted chocolate for drizzling


Procedure

Preheat oven to 425 degrees Fahrenheit. Generously grease a mini bundt pan and muffin hollows and set aside. You can also use paper liners for the muffins if you wish.

Place all of the ingredients together in a large mixing bowl.

Stir with a spatula or wooden spoon until everything is moistened and just combined.

Divide the batter into the mini bundt and muffin pan. Place the pans in the oven.

Bake at 425 degrees Fahrenheit for 5 minutes. Then reduce the temperature to 350 degrees Fahrenheit and bake until the tops are cracked and the centers set, approximately 16 to 18 minutes. A toothpick inserted into the center should come out clean.

Allow to cook in the pans for 10 minutes before inverting the bundt pan and the muffins. You can serve these warm - that's how we like it - or room temperature.

 

And, I know that dirty chai don't usually include chocolate, but the cake looked a little naked with only powdered sugar. So I drizzled it with melted chocolate.


I will be hosting the group in April with blooming bundts. So, any bundt that incorporate flowers, floral extract, or are just decorated with, say, buttercream blossoms. Stay tuned...

Comments

  1. I love the flavor profile of this - it sounds DELICIOUS! And no... I do not remember pre-quarantine... or coffee houses... and now I might go cry. Or eat more cake.

    ReplyDelete
  2. I have never had a dirty chai....I'll have to rectify that.

    ReplyDelete
    Replies
    1. Oh, my goodness. Yes! You need a dirty chai in your life.

      Delete
    2. Ohhh ... what a delicious recipe ...
      I've never had dirty chai ...
      I have to do it soon!
      XXOO

      Delete
  3. What an excellent idea! I love the flavors of the cake. Also very much interested in checking the chai recipes too.

    ReplyDelete
  4. Yummy!!! It looks so delicious!!! XOXO

    ReplyDelete
  5. Could I have one please Camilla.. these are delicious!!

    ReplyDelete
  6. This one is packed with flavor, what great flavors!! The dusting of powdered sugar and the chocolate glaze are wonderful extras. I'm looking forward to next month's bake.

    ReplyDelete
  7. Ooooh, ginger syrup! I made some a while back to make homemade ginger ale. Happy to have another use for it!

    ReplyDelete
  8. Chai is one of my favorite spice blends, and a drink I order quite often at the coffee shop. I actually have a jar of ginger syrup in my pantry so I know what I will be baking next weekend.

    ReplyDelete
  9. This comment has been removed by a blog administrator.

    ReplyDelete

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