Katrina Meynink’s Chocolate Chai Slab Cake

Directions

1. Preheat the oven to 160°C. Grease and line a loaf pan. 

2. Beat the butter, sugar, chai and vanilla until pale and creamy in a stand mixer. Don’t rush this step. Add the pinch of salt, then add the eggs, one at a time, making sure each egg is thoroughly incorporated before adding the next egg.
   

3. Turn the mixer off and add the flour and cocoa powder. Mix on a very low speed to prevent the powder flying everywhere, and mix until just combined. Slowly pour in the condensed milk and pouring cream until incorporated.
   

4. Pour into your lined tin and bake for 50 minutes or until just cooked through. Allow the cake to cool before icing.
   

5. To make your icing: add all ingredients except for the condensed milk to a bowl and use a fork to whisk to combine. Add icing sugar and condensed milk until you get a thick glossy icing that will hold patterns when you swirl a spoon through it.
   

6. Ice the cake generously and serve.