Katrina Meynink’s Chocolate Chai Slab Cake

Name: Chocolate Chai Slab Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 280g caster sugar; 1 tbsp Raj's Majestic Chai Masala; 250g unsalted butter; 1 tbsp vanilla bean paste; pinch of salt; 4 free-range eggs; 200g self-raising flour; 50g cocoa powder; 200g condensed milk; 1 tbsp pouring cream; 1-1 ½ cups icing sugar; 1 tbsp cocoa powder; 20g melted butter; 1-3 tbsp condensed milk

Easy

1+hrs

Chocolate Chai Slab Cake

Rated 3.3 stars by 39 users

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

280g caster sugar
1 tbsp Raj's Majestic Chai Masala
250g unsalted butter
1 tbsp vanilla bean paste
pinch of salt
4 free-range eggs
200g self-raising flour
50g cocoa powder
200g condensed milk
1 tbsp pouring cream

For icing

1-1 ½ cups icing sugar
1 tbsp cocoa powder
20g melted butter
1-3 tbsp condensed milk

Directions

Preheat the oven to 160°C. Grease and line a loaf pan.
Beat the butter, sugar, chai and vanilla until pale and creamy in a stand mixer. Don’t rush this step. Add the pinch of salt, then add the eggs, one at a time, making sure each egg is thoroughly incorporated before adding the next egg.
Turn the mixer off and add the flour and cocoa powder. Mix on a very low speed to prevent the powder flying everywhere, and mix until just combined. Slowly pour in the condensed milk and pouring cream until incorporated.
Pour into your lined tin and bake for 50 minutes or until just cooked through. Allow the cake to cool before icing.
To make your icing: add all ingredients except for the condensed milk to a bowl and use a fork to whisk to combine. Add icing sugar and condensed milk until you get a thick glossy icing that will hold patterns when you swirl a spoon through it.
Ice the cake generously and serve.