This weekend we celebrated a friend’s birthday, and he specifically requested this cake.

It is chai chocolate chip, and it’s covered with a whipped cinnamon ganache. I think it’s probably my most popular cake yet! The recipe was originally for cupcakes, but it turned out pretty well as cake – and of course I made cupcakes too…

I found it here on, but tweaked it a bit. Here is my version of the recipe:

1 1/2 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 1/2 teaspoons ground cardamon
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
2 egg whites
1/2 cup whole milk
1 chai tea bag
1/2 cup dark chocolate chips

Place 1/2 cup whole milk in a small saucepan with 1 chai tea bag. Brew, stirring occasionally, until just before it starts to simmer. Remove from heat, let cool completely to room temperature, and remove tea bag before using in the recipe.

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.

Sift the flour, baking powder, salt, and spices together into a medium bowl.

Cream the butter and sugar together in a stand mixer with paddle attachment on medium speed until soft and creamy.

Add in egg and egg whites, one at a time, beating thoroughly after each addition to combine before adding the next.

Add in the flour mixture and chai milk mixture in three alternating additions, starting and ending with the flour mixture. Beat just to combine each addition before adding the next. Gently fold in chocolate chips.

Bake in oven for 15 to 18 minutes,  until a toothpick inserted in the cupcakes comes out clean.

I doubled this recipe to get a three-layer 6 inch cake, plus 12 cupcakes.

Whipped Cinnamon Ganache

(I tripled this for the cake and cupcakes)

4 ounces dark chocolate, finely chopped
1/2 cup heavy cream
1/2 teaspoon cinnamon
1 chai tea bag

Place chocolate into a medium heatproof bowl.

Combine cream, cinnamon and chai tea bag in a medium saucepan and place over medium heat, stirring occasionally. Heat just until it comes to a simmer.

Remove tea bag and pour cream over chocolate. Let sit for a minute before stirring to combine. Stir until chocolate is fully melted and the mixture is smooth.

Pour into a container and chill in refrigerator for an hour or until it is firm.

Place ganache in a stand mixer and whip with whisk attachment until it is light and fluffy. Do not overwhip or it will become dry and crumbly, just like overwhipped cream.

For the frosting, note that you want real chocolate, not chocolate chips. Chocolate chips contain a lot of “extras” that help them keep their shape when you are baking cookies, but leave chunks of wax in your ganache. Ask me how I know…

Cupcakes for breakfast? Me?