Last updated on September 12th, 2019 at 01:10 pm
Indulge in small dark chocolate cake bites made even better with chai spice!
I’m trying a little experiment today. Most of you thought that I was crazy when I made the Louisiana Stranger Cake and put the can of frosting in the cake batter. I wasn’t too far off my rocker and I think we can all agree that the frosting made the cake very moist and delicious. Was it a one hit wonder? I wanted to try to see if it would work with any cake mix and can of frosting and I think after you taste this cake you can agree with me, that this was a successful experiment!
This cake saved me this week in more ways than one. Fresh off a cut to the hand last week, and a wounded toe thanks to my husband dropping a Costco sized bottle of shampoo on my big toe, a looming garage sale to rid myself of some unnecessary scrapbooking materials (pricing everything is going painfully slow), and a hubby that is travelling on business, I needed something easy to make and quick to bring to you! I also needed a dessert for church last night. I baked it and they tasted it since I am still avoiding chocolate for Lent, but I did smell this cake and it made me drool!
[Tweet “Could be my bodies reaction to a lack of chocolate for the past 30 days, or the fact that I can’t resist cake.”]
Either way, this cake is for you! Make it large or small, eat it all or share it, any way you like it, it is a great cake! The addition of the Chai Spice Mix balances the richness of the dark chocolate and keeps the sweetness down.
I used a small petit fours cake pan but you can use anything from a bundt or tube pan, cupcake, mini-muffin, or decorative pan. These took 9 minutes but a bundt cake would take up to 45 minutes. Whichever cake pan you use for your cake, be sure you keep a close eye on it and check it often to make sure you don’t overcook it.
Here is a recipe for Chai Spice Mix!
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The Chai Spice in this cake brings out the rich flavor of chocolate without being too sweet!
1 box Dark Chocolate Fudge Cake Mix
1 cup water
1/3 cup oil
1 can Dark Chocolate Fudge Frosting
3 teaspoons Chai Spice Mix
Mix all ingredients together in a bowl.
Pour into cake pan (bundt, or mini muffin pan, or any other decorative pan you like).
Bake at 350 for 15 minutes.
This time varies based on the pan used. My pan needed 9 minutes. A bundt pan may take up to 45 minutes. A mini muffin pan is about 15 minutes. Just watch your cakes and test for completion often.
*If you like this recipe don’t forget to rate it with some stars!
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: Chai Spice, Dark Chocolate, mini cakes, dessert
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