Chocolate Chai Bundt Cake

1) Preheat the oven to 350 degrees. Thoroughly butter the inside of a 10-cup Bundt pan with the 1 tablespoon softened butter.

2) Whisk the cocoa powder into the hot brewed tea to combine thoroughly. Let cool.

3) In a stand mixer fitted with the whisk attachment, mix together the sugar, salt, baking soda, whole eggs, and egg yolk until combined. Add the milk, canola oil, vanilla, and mix again to combine. Add the flour and mix until well incorporated. Add the cooled chocolate mixture and whisk again until all the ingredients are well mixed. Pour the batter into the prepared cake pan and bake for 60 minutes. Cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

4) Meanwhile, make the icing. Melt the chocolate in the microwave, heating in 20-second intervals and stirring in between. Be very careful not to burn the chocolate. Just keep heating and stirring until all the chocolate is melted. Melt the butter in a separate bowl and whisk into the chocolate. Add half of the sifted powdered sugar into the chocolate mixture, whisking to remove any remaining lumps, followed by the sour cream. Then add the rest of the powdered sugar, followed by the Chai. The icing should be thick and shiny. Pour the glaze over the bundt cake so you get those drippy fingers of icing in all of the creases. (You will probably have extra icing. Save it in the refrigerator for icing cupcakes or to fill cake layers. It’s yum.)