Masala chai-flavored cake with coffee buttercream

Preparation:

Special equipment:

Ingredients:

Cake

• Cooking spray to spray the molds
• 1.5 cups granulated sugar
• 110 g unsalted butter, room temperature
• 0.5 cup dark brown sugar
• 0.5 cups vegetable oil
• 2.5 cups premium flour
• 2.5 tsp ground cinnamon
• 2 tsp ground cardamom
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon fine salt
• 1/8 tsp ground cloves
• 5 large eggs at room temperature
• 1 teaspoon vanilla paste
• 1 cup of sour milk or kefir at room temperature

Butter cream

• Whites of 5 large eggs
• 1 and 1/4 cups granulated sugar
• 450 g unsalted butter at room temperature, cut into 2 cm pieces.
• 2 tbsp instant espresso powder
• 1 tbsp cocoa powder
• 0.5 tsp ground cinnamon
• A pinch of fine salt

For decoration

• 4-5 star anise
• 2-3 cinnamon sticks
• 2 tablespoons chocolate-coated coffee beans

Preparation:

1. Preheat oven to 350°F (175°C) and line the bottoms of three 8-inch (20cm) cake pans with parchment paper. Spray with cooking spray and set the pans aside.
2. Cake:
   
   In the bowl of a stand mixer, combine the granulated sugar, butter, brown sugar, and vegetable oil and beat with the paddle attachment until light and fluffy, about 5 minutes. Meanwhile, sift the flour, cinnamon, cardamom, baking powder, ginger, nutmeg, salt, and cloves into a medium bowl; set aside.
3. Beat the eggs into the butter mixture one at a time, scraping down the sides of the bowl with a spatula after each addition. Continue beating until the mixture turns pale yellow, about 5 minutes. Add the vanilla paste and mix. Reduce the mixer speed to low and add the flour mixture and buttermilk alternately, beginning and ending with the flour, mixing just until incorporated (be careful not to overmix).
4. Divide the batter evenly among the prepared pans (about 2.5 cups per pan); tap each pan on the counter to distribute the batter evenly. Bake, rotating the pans halfway through, until the cakes spring back in the center when gently pressed or until a toothpick inserted into the center comes out clean, 25-30 minutes.
5. Let the cakes cool for 15 minutes, then run a butter knife around the edges of each pan to loosen them. Let the cakes cool completely, then remove them from the pans.
6. Butter cream:
   
   Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on low speed until foamy, then increase the speed and beat until stiff peaks form.
7. Combine granulated sugar with 1 cup water in a small saucepan and heat over medium heat. Attach a candy thermometer to the pan and cook the syrup until soft-ball stage, approximately 230°F (112°C), without stirring, for 8-10 minutes.
8. While beating the egg whites with a mixer on high speed, pour the sugar syrup in a stream down the side of the bowl. Beat until the bowl is barely warm to the touch and the egg whites are glossy and form stiff peaks, 10-15 minutes. Add the butter one piece at a time, beating after each addition until all the butter is incorporated. Reduce the mixer speed to medium-high and beat until glossy peaks form, about 2 minutes. Reduce the mixer speed to medium and beat in the espresso, cocoa, cinnamon, and salt until fully incorporated.
9. Assembly:
   
   Place a cake layer on a turntable and use a serrated knife to trim the domed top so that the cake is level. Set this layer aside and repeat with the remaining two layers. Spoon coffee buttercream onto the cake board and place one of the layers, cut side down, on top. Place the board on the turntable. Spoon 1.5 cups of buttercream onto the cake layer. Use an offset spatula to spread the buttercream evenly. Place the second cake layer, cut side up, on top. Spread 1.5 cups of buttercream on top. Place the third cake layer, cut side down. Spread 1.5 cups of buttercream evenly on top, allowing it to extend over the edges.
10. Using an offset spatula, smooth the buttercream over the sides of the cake. If there isn't enough buttercream, add a little more until the sides are covered with a thin layer of buttercream. The layers should be visible through this layer. Use an offset spatula to shape the top edge of the cake, holding the spatula parallel to the top of the cake and using short strokes toward the center. Repeat this process around the entire edge of the cake until it's smooth. The sides of the cake should be lightly coated with buttercream, while the top should have a thicker layer, about 0.5 cm thick. Refrigerate the cake until the buttercream sets, about 1 hour.
11. Dip a metal spatula into a tall glass of hot water. Using the hot spatula, smooth the surface of the cake again, keeping it parallel to the cake and using short strokes toward the center.
12. Divide the remaining buttercream between pastry bags fitted with a round tip and a star tip. Pipe crescent-shaped piping on top of the cake, alternating between the round tip and the star tip.
    
    Decorations:
    
    Decorate the top of the cake with star anise, cinnamon sticks and chocolate-covered coffee beans.