Name: White chocolate chai spice bundt cake
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 3 h 15 min
Yield: 1
Ingredients: ½ cup white chocolate chips (or 60 g chopped white chocolate); ¼ cup whipping cream; ½ teaspoon cinnamon; ¼ teaspoon ground ginger; ½ teaspoon ground cardamon; ½ lb butter; 2 cups sugar, divided; 4 eggs, separated; ½ cup grated white chocolate (60 grams) (I used my garject); 1 cup cooked mashed potato (228 g); 1 tsp ground cinnamon; 1 tablespoon minced crystallized ginger or ¼ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon ground cardamon; 1/16 teaspoon ground pepper (a small pinch - be conservative); 2 ½ cups flour (329 g); 2 ½ teaspoons baking powder; ½ teaspoon salt; ⅔ cup milk

White chocolate chai spice bundt cake – moist, spicy cake covered in a to-die-for white chocolate chai ganache that will have you licking your plate and begging for more.

I don’t know about your kids but mine are not great about eating left overs. They’ll eat warmed up turkey and gravy but the rest of our Thanksgiving feast better get eaten at the table or I’m the one to eat it.

I always make mashed potatoes and I keep mine pretty plain so everyone can doctor them up the way they want at the table. My oldest son and I smother ours with gravy.

My younger two just like some butter, salt and pepper. The good thing about this is plain mashed potatoes can be used to make a White Chocolate Chai Spice Bundt Cake.

I wanted to try a potato cake in part because Dreamfarm sent me some fun gadgets to try. Dream Farm is a very creative, family-owned company that has some of the funnest gadgets around.

They are Australian but you can find them in specialty stores in the US. I saw their levoons in a local hardware store here in Austin.

For this recipe, I used their Smood, and garject. The smood is a bouncy potato smasher and scraper. It made quick work of my boiled potatoes. I could see young children loving using this device to help out at Thanksgiving.

I used the garject to rice my white chocolate. This is one heavy duty kitchen tool.

The chocolate needs to be soft and you need some muscle strength to force it through (don’t try this with dark chocolate) but you get pretty little chocolate noodles. I used mine in the cake and as decorative topping on top.

I love the spices in this white chocolate chai spice bundt cake. It’s great with my morning caffeine (which is always tea) and it makes an easy breakfast for the day after thanksgiving.

Yield: 1 cake

White chocolate chai spice bundt cake

Prep Time 30 minutes

Cook Time 1 hour 45 minutes

Additional Time 1 hour

Total Time 3 hours 15 minutes

Ingredients

½ lb butter
2 cups sugar, divided
4 eggs, separated
½ cup grated white chocolate (60 grams) (I used my garject)
1 cup cooked mashed potato (228 g)
1 tsp ground cinnamon
1 tablespoon minced crystallized ginger or ¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground cardamon
1/16 teaspoon ground pepper (a small pinch - be conservative)
2 ½ cups flour (329 g)
2 ½ teaspoons baking powder
½ teaspoon salt
⅔ cup milk

White chocolate chai ganache

½ cup white chocolate chips (or 60 g chopped white chocolate)
¼ cup whipping cream
½ teaspoon cinnamon
¼ teaspoon ground ginger
½ teaspoon ground cardamon

Instructions

Cake

Preheat the oven to 350° F. Grease and flour a 12 cup bundt pan.
Grate the chocolate on a fine grater, chop finely, or press through garject to get small pieces.
Mix flour, salt, dry spices (including ginger) and baking powder together and set aside.
Cream the butter with 1 ¾ cup sugar until light and fluffy.
Add the egg yolks, one at a time, beating well after each one. Add potatoes . Mix until combined. Add white chocolate and mix until combined.
Add the flour mixture alternately with the milk, beating gently until smooth after each addition.
Whip the egg whites until soft peaks. Gradually add the remaining sugar while whipping the egg whites until stiff and glossy. Fold the whipped egg whites carefully into the cake mixture.
Spoon into the prepared Bundt tap gently once on the counter to settle. Bake for 1 ¼ hours. Test for doneness with a toothpick or skewer at the end of this time: bake for another 15 minutes if needed.
Remove from the oven and allow to rest in the pan for at least twenty minutes before removing from the pan: then cool on a rack.
To finish, drizzle white chocolate chai ganache over the top, or dust with confectioners' sugar / icing sugar.

White Chocolate Chai Ganache

Put white chocolate chips and cream in a bowl and microwave on high for 20 seconds. Stir and repeat until the chocolate is just melted.

Mix in spices. Drizzle on cake.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 338Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 84mgSodium: 311mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 4g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

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White Chocolate Chai Spice Bundt Cake