chocolate cake, eating frosting with a spoon

Accidental Chocolate Chai Cake with Coconut Curry Frosting


This cake was not on my agenda. I was going, with the best of intentions, to make brioche this evening. I needed a distraction, something to take my mind off the discovery that our car was weeping gasoline from a line on the passengers side. But, it wasn’t until I had gathered up all of the ingredients that I realized that my hand mixer, though it came with a hook attachment, was lacking in a paddle for the dough. I thought about the eggs and butter already at room temperature and remembered a partially full box of cake flour in the cabinet. And, like most nights in my kitchen, a recipe started to form out of chaos and improvisation.

Chocolate Chai Cake with Coconut Curry Frosting
(Based on the Moist Chocolate Cake recipe on the King Arthur Unbleached Flour box)

  • 2 cups King Arthur Unbleached Cake Flour Blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder*** I used the Indian Spice Drinking Chocolate from Whole Foods in place of the cocoa powder. I would imagine just spicing up some cocoa powder with nutmeg, cardamon, cinnamon and clove would work just as well.
  • 1 3/4 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup brewed, cooled coffee, or water
  • 4 large eggs

  • 8 1/2 ounces King Arthur Unbleached Cake Flour Blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 ounces unsweetened cocoa powder
  • 12 1/4 ounces granulated sugar
  • 4 ounces unsalted butter, very soft
  • 2 1/3 ounces vegetable oil
  • 1 teaspoon vanilla extract
  • 8 ounces milk
  • 4 ounces brewed, cooled coffee, or water
  • 4 large eggs

Directions

1) Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

2) Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

3) Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.

4) Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.

5) Pour the batter into the prepared pan of your choice (one 9″ x 13″ pan, two 9″ round pans, or three 8″ round pans). Bake in a preheated 350°F oven for 34 minutes for a 9″ x 13″ pan; 28 to 30 minutes for 9″ layers; or 24 to 26 minutes for 8″ layers. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.

For the Frosting:

  • 1 8oz container of Mascarpone–or Cream cheese–@ room temperature.
  • 2 tblspn. coconut milk–I just scraped the cream from the top layer and used that.
  • 1/4 cp of powdered sugar
  • 1/2 teaspoon of Curry powder

1) Place Mascarpone/Cream cheese in a mixing bowl. Add coconut cream to cheese and mix.
2) Sift powdered sugar and curry powder into cheese and mix until well blended. Adjust flavorings to taste. Refrigerate.
3) Remove frosting from refrigerator 30 minutes prior to use. When cake is fully cooled, frost and serve.

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