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Chai White Chocolate and Vanilla Cheesecakes

Posted on Posted in Cakes .

Chai White Chocolate and Vanilla Cheesecakes

Chai White Chocolate and Vanilla Cheesecakes

This recipe was inspired by wanting to make a super-fast, super easy and fuss free cheesecake. Instead of blitzing biscuits and butter for the base (which I know is already easy) I used a round whole cream filled vanilla biscuit and placed it into a cupcake patty. Doesn’t get much easier than that!

Milk chocolate and chai is a standard flavor combo these days, so for something different I opted for white chocolate and vanilla as the complementary flavors to the chai. This allows for a subtle sweet milky hit at the end of the chai flavor.

Fridge-set means no oven required and the only equipment you need are electric beaters.

The chai is the standout in this recipe, that has a beautiful and delicate after-tone.

Ingredients:

Filling:

  • 12 round vanilla cream filled biscuits
  • 200g white chocolate
  • 200ml Cream
  • 3 tsn gelatin
  • 4 tbsn water
  • 240g chai powder
  • 500g cream cheese
  • 3 tsn vanilla essence

Topping:

  • 20g icing sugar
  • 200ml thickened cream
  • 3 tsn vanilla essence

Method:

  1. Line a 12 hole cupcake tin with cupcake patties.
  2. Place one biscuit in the base of each patty.
  3. Place the white chocolate and 120ml cream in a bowl and heat in the microwave for 30 seconds or until the cream just starts to steam.
  4. Remove from the microwave and stir until the mix is smooth and glossy. Set aside to cool.
  5. Combine the 4 tbsn of water with the gelatin and whisk until smooth, place in the microwave for 30 seconds and whisk ensuring all gelatin is dissolved and smooth.
  6. Place the cream-cheese, 80g thickened cream, vanilla and chai powder into a bowl and beat with electric beaters until just combine.
  7. Add the chocolate mix and the gelatin mix to the cheese mix and beat until just combine.
  8. Pour the mix into the cupcake patties over the biscuits until the patty is almost completely full.
  9. Place the tin into the fridge and leave to set overnight for best results (otherwise 4 hours).
  10. Meanwhile add the topping ingredients into a bowl and using electric beaters beat until peaks form.
  11. Once the cheesecake is set use a star nozzle and piping bag filled with the topping cream and pipe on the top of the cakes.
  12. Sprinkle with extra chai powder and biscuit crumbs and enjoy.

 

Chai White Chocolate and Vanilla Cheesecakes
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Chai White Chocolate and Vanilla Cheesecakes

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Chai White Chocolate and Vanilla Cheesecakes
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Chai White Chocolate and Vanilla Cheesecakes
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Orange Blossom Polenta and Yoghurt Syrup Cake recipe
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Chai White Chocolate and Vanilla Cheesecakes
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Carrot Chai Chocolate Mix Cake

Posted on Posted in Cakes .

Carrot Chai Chocolate Mix Cake

Carrot Chai Chocolate Mix Cake

The purpose of this cake was originally to utilise 2 cake mix’s and make a really quick and unique cake that took no effort and could be applied to any cake mix flavor’s.

After deciding that I would use carrot as my base I then opted for vanilla so I could add a few flavor profiles to the mix without letting them overpower the carrot base.

I needed complementary flavors to the carrot, not a flavor takeover! A little cocoa and chai powder seemed like the perfect match and just to put a spin on this I added a hit of chili.

I figured cocoa and chili go well and chai chocolate would be just like spiced chocolate. Carrot cake tends to have lots of spices thus the chai should work.

The chocolate and carrot combo…that was a risk, but a risk that paid off.

Ingredients:

  1. 470g carrot cake mix
  2. 340g vanilla mix
  3. 70g chai powder
  4. 35g cocoa powder
  5. ¼ tsn chili powder
  6. Eggs
  7. Oil
  8. Milk

Icing:

  • 140g cake mix icing powder
  • 70g chai powder
  • 1/8th tsn chili powder
  • 150g butter

 

Method:

  1. Pre heat the oven to 180c degrees and line 2 x 20cm cake tins with baking paper.
  2. Prepare the carrot cake according to the cake mix instructions (adding the egg, oil and water. Stir with a hand whisk until well combine etc).
  3. Pour the batter into a cake tin.
  4. Prepare the choc chai cake by adding the vanilla mix into a bowl through a sieve.
  5. Remove 100g of the vanilla mix and add the chai powder, cocoa powder and chili powder through a sieve, stir well.
  6. Continue the choc chai cake by preparing the cake mix according to the cake mix instructions (adding the egg and milk. Stir with a hand whisk until well combine etc).
  7. Pour the batter into the second cake tin.
  8. Place both cakes in the oven and bake according to box instructions (45 minutes) or until a skewer inserted in the cakes comes out clean.
  9. Place the cakes onto a cooling rack until cold.
  10. Meanwhile to prepare the icing place the icing mixes, chai powder, chili powder and butter (at room temperature) to a bowl and beat with electric beaters.
  11. Cut the tops off both cakes to ensure flat cakes.
  12. Cut both cakes into 2 horizontally.
  13. Place a carrot cake layer on a plate and spread with 100g of the icing.
  14. Add a chai cake on top and spread 100g of the icing.
  15. Add the last carrot cake layer and spread with 100g of icing.
  16. Top with the last chai cake layer and top with the remaining 100g of icing.
Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Chocolate Chai Ice-Cream Sandwich

Posted on Posted in Ice-cream & Sorbet, Ice-cream cake .

Chocolate Chai Ice-Cream Sandwich

Chocolate Chai Ice-Cream Sandwhich recipe

This recipe is like a premium-class version of a maxibon. My favorite ice-cream is definitely the maxibon, the soft biscuit sandwiched with ice-cream side is just amazing!

To give it a prestige makeover I decided on the beautiful flavour mix of chai, ginger and chocolate.

If you make this cake I can guarantee that you will opt for this treat every time over a maxibon!

Chocolate Chai Ice-Cream Sandwhich recipe

 

Ingredients:

Sponge:

  • 4 eggs
  • 150g sugar
  • 50g flour
  • 1 tbsn cocoa powder
  • 1 tsn chia spice powder

Extra:

  • 100g chocolate ripple biscuits
  • 10g chai powder

Ice-Cream:

  • 480ml thickened cream
  • 170g dark chocolate
  • 4 egg yolks
  • 2 eggs
  • 100g sugar
  • Extra, 70g grated dark chocolate
  • 40g chia spice powder
  • 1 tsn ground ginger

 

Method:

  1. Pre heat the oven to 180c degrees and line a 30cm x 30cm cake tin with baking paper.
  2. Place all the sponge ingredients in a bowl and using electric beaters on low whisk for 60 seconds.
  3. Pour the mix into the cake tin and bake for 10 minutes.
  4. Remove from the oven and leave the sponge in the tin for 10 minutes then invert onto a cooling rack.
  5. Line a 15cm x 25cm cake tin with 2 layers of aluminuim foil allowing for overhang.
  6. Cut two 14cm x 25cm pieces of the sponge and place one piece in the lined cake tin.
  7. Place the biscuits and 10g chai powder in a food processor and blitz until the mix resembles breadcrumbs.
  8. Sprinkle 40g of the chocolate crumbs over the sponge and place in the freezer.
  9. Place 180ml of the cream in a bowl in the microwave and heat until boiling. Add the chocolate and stir until smooth and glossy.
  10. In another bowl with electric beaters whisk the egg yolks and eggs with the sugar until light and creamy.
  11. Slowly pour the cooled chocolate mix into the egg mix while the beaters are going.
  12. Place the mix in the fridge for 30 mins to thicken.
  13. Beat the remaining 300ml cream until peaks form.
  14. Add the extra grated dark chocolate into the cream as well as the chai powder and ground ginger. Fold until combine.
  15. Fold the cream mix into the chocolate egg mix until combine.
  16. Pour the mix into the cake tin on top of the sponge and smooth the top with a spoon.
  17. Place in the freezer for 15 minutes or until almost set.
  18. Sprinkle 40g chocolate crumbs oven the top of the ice-cream.
  19. Place the 2nd sponge on top of the ice-cream and place back in the freezer for 2 hours or until completely firm.
  20. To serve invert the sandwich onto a platter, remove the aluminium foil and slice thickly.
  21. Sprinkle the remaining chocolate crumbs over the sandwich to serve.

 

Note:

  • You can decorate with a dust of cocoa powder on the top.

 

Chocolate Chai Ice-Cream Sandwhich recipe

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Chocolate Chai Ice-Cream Sandwhich recipe

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Chia Spiced Crispy Slice

Posted on Posted in Slice .

Chia Spiced Crispy Slice

Chia Spiced Crispy Slice recipe

 

You may have already noticed but I do like the mix of spices that make up chai. I have made amazing chai latte cupcakes and spiced chai cakes (recipe yet to be rleased stay tuned) but have gravitated towards these flavors yet again!

This recipe itself have evolved from a chocolate and chestnut roll cake using marshmallows and rice bubbles to a chocolate and chestnut rice bubble crisp slice to somehow a crispy slice but with chai spices.

To ensure the slice was sturdy I added a white chocolate layer, which actually excelled the chai flavors.

Ingredients:

  • 60g butter
  • 280g vanilla marshmallows
  • 1 tsn vanilla essence
  • 1 tsn ground cardamom
  • 1 tsn ground cinnamon
  • 1 tsn mixed spice
  • ½ tsn ground ginger
  • ¼ tsn ground nutmeg
  • ½ tsn ground cloves
  • 5 cups rice bubbles

Topping:

  • 50g butter
  • 190g white chocolate

 

Methods:

  1. Line a 20cm x 20cm square slice tin with baking paper.
  2. Place the butter, marshmallows, essence and spices in a bowl and heat in the microwave for 45 seconds or until the marshmallows swell to double size.
  3. With a spoon mix the ingredients until a smooth fluffy paste is made.
  4. Add the rice bubbles to the mix and stir until well combine.
  5. Spoon the mix into the prepared tin and using fingers push the mix down to a solid flat base.
  6. Place the butter in the microwave and heat until bubbling.
  7. Add the white chocolate and leave to melt for 1 minute.
  8. Stir the chocolate mix until smooth and glossy and pour over the top of the rice bubble base.
  9. Place in the fridge for 1 hour to set before cutting.

 

Chia Spiced Crispy Slice recipe

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Chia Spiced Crispy Slice recipe

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Chia Spiced Crispy Slice recipe

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Chia Spiced Crispy Slice recipe

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Chia Spiced Crispy Slice recipe

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Carrot Chocolate and Chai Cake

Posted on Posted in Cakes .

Carrot Chocolate and Chai Cake

Carrot Chocolate and Chai Cake recipe

Chocolate and chai just work wonderfully together. Spices give the carrot a beautiful personality and carrots in chocolate cake produce the most moist and satisfying texture. This being said it makes perfect sense to take these flavours and produce a uniquely flavorsome cake.

One of the challenges I wanted to give myself was to try and pack this cake as full of veggies as possible. I wasn’t aiming for a big carrot flavour, I was more after the nutrients the carrot added to the cake and the texture it created with the grated carrot.

After some experimenting I produced an absolutely lovely cake that has a massive 3 cups of grated carrot! How’s that for a kick start to your veg intake for the day.

As you cannot taste or see the carrot (thanks to the chocolates strong colour and taste), it means you can trick the kids into eating some veg.

Ingredients:

  • 1 + ½ cup self raising flour
  • 45g cocoa powder
  • 3 chai teabags
  • 870g grated carrot
  • 2 eggs
  • 150g brown sugar
  • 100ml vegetable oil
  • 125g dark chocolate, melted

Icing:

  • 250g mascarpone cheese
  • 125g dark chocolate
  • 300g icing sugar

Method:

  1. Pre heat an oven to 175c degrees and line a 25cm cake tin with baking paper.
  2. Place the flour, cocoa powder and contents of the tea bags into a food processor and blitz for 1 minute on high.
  3. Place the carrot into a bowl and stir through the flour mix until all the grated carrot is completely covered.
  4. Place the sugar, oil and melted dark chocolate into a bowl and beat with a hand whisk until well combined.
  5. Pour the chocolate mix into the carrot mix and stir until well combine with no lumps.
  6. Pour the mix into the cake tin and bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean.
  7. Place the cake on a cooling rack until cold.
  8. Meanwhile to make the icing place the cheese, melted chocolate and icing sugar into a food processor and blitz until the mix is smooth and fluffy.
  9. Spread the icing on the top and sides of the cake.

 

Note:

  • I have decorated with carrot praline on top of the cake.

 

Carrot Chocolate and Chai Cake recipe

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Carrot Chocolate and Chai Cake recipe

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Carrot Chocolate and Chai Cake recipe

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Carrot Chocolate and Chai Cake recipe

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Chai Latte Cake

Posted on Posted in Cakes .

Chai Latte Cake recipe

This recipe was inspired by a work colleague who suggested it would be interesting to replicate the flavours of a chai latte in my baking.

After playing around with a few ways of doing this (teabags, powder, a mix of Indian spices) I came up with the most amazing tasting, easy to make and all round satisfying Chai Latte Cake.

Outside on my Lemon Meringue Cheesecake, I have never received so much positive feedback from a cake I have made.

If you want to impress, this cake delivers –  100% guaranteed.

Chai Latte Cake

Chai Latte Cake recipe

 

Ingredients:

Cake:

  • 3/4 cup butter
  • 3/4 cup sugar
  • 150g instant chai powder
  • ¼ tsn cardamom
  • 3 eggs
  • 3/4 cup milk
  • 2 tsp vanilla essence
  • 205g plain flour
  • 2 + ¾ tsn baking powder
  • 1/3 tsn bi carbonate of soda
  • ¼ tsn salt

Frosting:

  • Ingredients:
  • 135g butter
  • 1 tsn of vanilla essence
  • 165g icing sugar
  • 25g instant chai powder
  • 1 tbsn milk

 

Directions:

  1. Preheat the oven to 175 and line a 30cm cake tin with baking paper.
  2. Cream the butter and sugar in an electric mixer for 3 minutes.
  3. Add the chai powder and Cardamom to the sugar mix and beat until combined.
  4. Beat in the eggs one at a time, the milk, then the vanilla.
  5. In a separate bowl mix the flour, baking powder, bicarbonate of soda and the salt until combined.
  6. Slowly add the dry mix to the wet mixture a little at a time, beating in between until a thick creamy batter is formed.
  7. Place the batter in the cake tin, using a spoon to flatten the top and bake for 40 minutes or until the cake is cooked through when you test it with a skewer.
  8. While the cake is cooling you can make the frosting by beating the sugar and butter until light and fluffy.
  9. Add the icing sugar, chai pwdrer and milk to the butter mix with electric beaters and beat for 5 minutes until creamy and thick.
  10. Once the cake is cooled spread the frosting over the cake and enjoy.

 

Notes:

  • You can turn this mix into cupcakes by filling the patties ¾ full and baking for 20 minutes or until a skewer inserted in the center comes out clean.

 

Chai Latte Cake recipe

ingredients

Chai Latte Cake recipe

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Chai Latte Cake recipe

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