Chocolate Chai Cream Cake
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Need an easy but really impressive dessert? This yummy Chocolate Chai Cream Cake uses Mrs Rogers Ceylon Cinnamon. It has a mild, floral flavour that compliments the chocolate cake and the other spices used.
Ingredients
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1 cooked or store bought Chocolate Cake
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1 ½ tsp Mrs Rogers Ground Ceylon Cinnamon
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1 tsp Mrs Rogers Ground Ginger
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½ tsp Mrs Rogers Cardamom Seeds
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4 Mrs Rogers Whole Cloves
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½ tsp Mrs Rogers Ground Nutmeg
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600ml Cream (you may need less depending on the size of your cake)
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¼ cups Icing Sugar
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1 tsp Vanilla Paste
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200g Milk Chocolate Melts
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50g White Chocolate Melts
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½ cup Milk
Directions
Cut a circle into the cake to leave a 2cm edge. Be careful not to cut all the way to the bottom. Cut wedges across the cake again not so that it goes to the bottom. Scoop out the cake so that it becomes a bowl.
Grind the cardamom seeds and cloves until they are a fine powder.
Whip the cream until stiff. Add the cardamom, cloves, cinnamon, ginger, nutmeg, icing sugar, and vanilla paste and fold until combined.
Warm the ½ cup of milk in the microwave until warm. Put the milk chocolate and the white chocolate into separate bowls. Pour ¾ of the warmed milk over the milk chocolate and a ¼ over the white chocolate. Slowly stir until the chocolate is melted. If the chocolate needs to melt more, place in microwave at 10 second intervals, stirring in between.
Fill the cake with the chai cream until level at the top. Pour the milk chocolate ganache over the cream and spread until the cream is completely covered. Place blobs of the white chocolate on top of the milk chocolate and drag a kebab stick through the blob to create a heart shape.
Place cake in the fridge for at least 10 minutes or until required.