If you can't decide between chai, coffee or a slice of cake for your afternoon pick-me-up, this recipe saves you the trouble. Created by award-winning food content creator and author Sanjana Modha (@sanjana.feasts), this eggless tres leches cake takes its inspiration from a classic dirty chai. Indulge in a light chocolate sponge soaked in fragrant masala chai and rich espresso before being finished with clouds of whipped cream.
Eggless Dirty Chai Tres Leches Cake
What you'll need
For the chocolate sponge
- 350ml whole milk
- 1 tbsp distilled white vinegar
- 1 tsp vanilla bean paste
- 175ml vegetable oil
- 300g plain flour
- 65g unsweetened cocoa powder
- 265g soft light brown sugar
- 1½ tsp bicarbonate of soda
- ⅛ tsp salt
For the dirty chai soak
- 300g sweetened condensed milk
- 410ml evaporated milk
- 250ml filtered water
- 250ml whole milk
- 2 tbsp Loka x Diaspora Co. Masala Chai Blend
- 4 shots espresso
For the topping
- 600ml whipping cream, chilled
- 3 tbsp icing sugar
- 1 tsp cocoa powder mixed with ½ tsp ground cinnamon, for dusting
- Star anise pods, to garnish
- Cinnamon sticks, to garnish
How to make it
Preheat the oven to 170°C fan and grease a deep 13 × 9-inch baking tin or a similar-sized baking dish.
Make the sponge. In a jug, whisk together the whole milk and vinegar, then leave to stand for a few minutes. Whisk in the vanilla bean paste and vegetable oil.
In a large bowl, sift together the flour, cocoa powder, brown sugar, bicarbonate of soda and salt. Pour in the wet ingredients and whisk until you have a smooth batter, about 1–2 minutes. Be careful not to overmix.
Pour the batter into the prepared tin, then tap it firmly on the worktop a few times to release any trapped air bubbles.
Bake until a skewer inserted into the centre comes out clean. Remove from the oven and leave the cake to cool slightly on a wire rack.
Meanwhile, make the dirty chai soak. Add the whole milk and Loka x Diaspora Co. Masala Chai Blend to the Loka Chai Maker and brew over medium heat. Bring to a gentle simmer for around 5 minutes, then remove from the heat.
Watch the full recipe video and check out Sanjana's page here:
