DOUBLE-CHOCOLATE SPICE BUNDT CAKE
Makes 1 (12- to 15-cup) Bundt cake
This chocolate-on-chocolate Bundt gets an undertone of warm, cozy spice from chai tea-infused milk. Just one slice will have the chocolate lover in your life begging for more!
1 cup (240 grams) whole milk
2 chai tea bags (6 grams)
1 cup (227 grams) unsalted butter, softened
1½ cups (330 grams) firmly packed dark brown sugar
3 large eggs (150 grams)
3 cups (375 grams) all-purpose flour
¾ teaspoon (3.75 grams) baking powder
½ teaspoon (2.5 grams) baking soda
½ teaspoon (1.5 grams) kosher salt
1 cup (240 grams) whole buttermilk
8 ounces (225 grams) 70% cacao dark chocolate, finely chopped
1 cup (170 grams) semisweet chocolate chips, melted and slightly cooled
1 teaspoon (4 grams) vanilla extract
Bittersweet Chocolate Glaze (recipe follows)
1. Preheat oven to 300°F (150°C). Butter and flour a 12- to 15-cup Bundt pan.
2. In a small saucepan, bring milk to a simmer over medium heat. Remove from heat. Add tea bags; cover and let stand for 10 minutes. Discard tea bags. Reserve ½ cup (120 grams) chai milk for batter and 5 tablespoons (75 grams) chai milk for Bittersweet Chocolate Glaze.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together buttermilk and reserved ½ cup (120 grams) chai milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Beat in chopped chocolate, melted chocolate, and vanilla. Spoon batter into prepared pan, smoothing
