Pink Chai Chocolate Cake
The chocolate cake with pink chai icing. This dessert is soft, moist, sticky and has a pleasant sweetness. The recipe was developed by Shiruna .
Preparation time: 15 minutes
Cooking time: 55 minutes
Ingredients for the Gugelhopf:
- 300 g cake flour
- 100 g cocoa powder
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 pinch of baking powder
- 240g cane sugar
- 1 teaspoon vanilla paste
- 2 cups plant-based milk (soy or oat)
- 2/3 cup vegan sour cream or yoghurt
- 1/2 cup sunflower oil + estra for greasing
Ingredients for the Pink Chai Glaze:
- 200g icing sugar
- 120ml water
- 3 teaspoons Pink Chai blend
- 1 tablespoon beetroot juice
Preparation of Gugelhopf:
- Preheat the oven to 175°C and grease a Bundt cake tin with oil.
- Mix flour, cocoa powder, salt, baking powder, baking soda and sugar in a bowl.
- In another bowl, mix together milk, sour cream, oil and vanilla paste.
- Now slowly stir the wet ingredients into the dry ingredients with a whisk until both are well combined and the dough is formed.
- Try to remove all lumps and fill the dough into the greased Bundt pan.
- Bake for 50-55 minutes (or until a skewer comes out clean).
- Remove from the oven and then from the tin. Allow to cool on a wire rack.
Preparation of glaze:
- Pour water into a saucepan and add the pink chai. Bring to a boil and simmer until about half of the water remains.
- Strain out the chai pieces and let the chai cool. Once it has cooled, mix in the beetroot juice.
- Sift the icing sugar into a bowl and slowly stir in the chai and beetroot mixture. Add enough liquid to create a slightly runny glaze.