Chocolate Chai Decadence Cake

Categories:
Desserts, VE Cardamom Seasoning, VE Chai Tea, VE Cinnamon, VE Dark Chocolate
VE Vanilla

.5 cup VE Dark Chocolate
.5 cup Butter; room temp
.5 cup cream cheese; room temp
1.66 cup brown sugar; packed
2 large egg
1 teaspoon VE Vanilla
1.66 cup flour
1 teaspoon baking soda
.5 ts VE Cinnamon
.5 teaspoon VE Cardamom
.5 teaspoon VE Chai Tea; ground
.5 teaspoon VE Sea Salt
1 cup coffee; brewed

Preheat oven to 375 and grease 10 small bundt pans.or one large Bundt pan Melt chocolate over a pot of simmering water, stirring constantly. Set aside to cool. Cream butter, cream cheese and sugar with electric beater until fluffy. Add eggs 1 at a time, blending well after each addition. Stir in vanilla. Stir in chocolate and blend well. In a separate bowl, sift flour with baking soda, spices and salt. Add flour to chocolate mixture alternately with hot coffee, mixing gently after each addition and starting and ending with flour. The batter will be very wet. Scrape batter in prepared pans and bake for 15 minutes. Reduce oven to 325 and cook another 15 minutes. Let cool completely before removing from pans. Garnish as desired.