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Chocolate Chi Butter Cake

Jamie Parchman TeaChef Level 2

This is a wonderfully moist Cake with lovely notes of Chi and chocolate combined with butter and other complimentary flavors. It makes a welcome afternoon rest bit with a cup of tea from the demands of our busy lives.

This an interesting cake is a new twist on an old favorite.

30 m 12


  • For Almonds:
  • 1/2 Cup Sliced Almonds
  • For Glaze:
  • 1 Teaspoon Grated Orange Zest
  • 3 Tablespoons Orange Juice
  • 3/4 Cup Powdered Sugar
  • 1 Teaspoon Vanilla
  • 1/2 Teaspoon Almond Extract
  • 1 Teaspoon Asagio Chocolate Chai Tea, finely ground in a spice grinder after measuring
  • For Cake:
  • 3/4 Cup Sour Cream
  • 1 1/2 Cups Granulated Sugar
  • 4 Large Eggs
  • 1 1/2 Cups Flour
  • 3/4 Cup Almond Flour
  • 1 Tablespoon Adagio Chocolate Chi Tea finely ground in a spice grinder after measuring
  • 3 Teaspoons Baking Powder
  • 3/4 Teaspoon Salt
  • 1 teaspoon Almond Extract
  • 2 teaspoons Vanilla Extract
  • 3/4 Cup + 2 Tablespoons Melted Butter
  • 7 Ounces Semi-Sweet Chocolate Bar chopped into small Chunks
  • For Finishing:
  • 1 Tablespoon Powdered Sugar
  • 1 Ounce Semi-Sweet Chocolate finely grated


Preheat oven to 350 degrees. Spray a 9” Spring form pan with cooking spray. Line the bottom of the pan with parchment and spray the parchment. Set aside.

Place 1/2 Cup of Almond Slices on a small baking sheet in a single layer. Bake 6 to 8 minutes or until lightly browned. Stir about 1/2 way through. Remove from oven and set aside.

For Glaze: Combine Orange Zest, Juice, Powdered Sugar, Teaspoon of tea and extracts in a small bowl and whisk until smooth. Cover and set aside.

For Cake: In a large bowl combine sour cream, sugar, eggs, stir until well blended.

Using the all in one method: Add the all-purpose flour, Almond flour, 1 Tablespoon tea baking powder, salt, extracts. Stir until combined.

Add melted butter once slightly cooled and stir well. Don’t worry if it seems like it’s separating at first. Keep stirring it will smooth out after 2 or 3 minutes. Fold in chocolate chunks.

Pour Batter into prepared pan. Bake 35 – 45 minutes. When baked the cake will feel springy and a toothpick inserted in the center will come out clean. If the cake starts to brown a little too quickly, simply cover with aluminum foil but, be careful not to over bake.

Cool Cake on rack, in pan, 10 minutes. Remove spring form pan and parchment. Continue cooling on rack.

While cake is still warm, gently pat on glaze with a pastry brush. Pat glaze all over cake. Some will drip off but, most will soak in. While glaze is still wet sprinkle toasted almonds on top of cake and pat gently to help them adhere. Allow cake to cool.

Just before serving, stir together the Tablespoon of powdered sugar and grated chocolate, dust the top of the cake with this mixture.

Serves 12

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