Cherry Chai Latte Cake

Directions for Cake: 1. Preheat oven to 350 F. Grease an 8" baking pan. Steep the tea in hot coffee for 10-15 min. 2. Meanwhile, whisk the flour, sugar and all spices in a medium bowl. Add the oil, eggs, yogurt, and vanilla. Whisk to combine until smooth. 3. Add the steeped tea and mix to combine. Transfer into the prepared pan. 4. Bake on the middle rack for 35-40 minutes until an inserted toothpick comes out mostly dry and clean. Remove from oven and cool in pan to room temperature before use, or wrap in kitchen plastic and refrigerate overnight.

Cherry Filling & Soak: Combine the cherries and sugar in a saucepan; bring to boil on low-medium heat. Meanwhile, combine the water and cornstarch and mix until smooth. Add to boiling cherries, stir to combine and cook for 5 min on low heat occasionally stirring until slightly thickened. Remove from heat and pass through a mesh sifter. Reserve both the cherries for the filling and the syrup to use as a soak and for the cherry cream; set aside to cool.

Chantilly & Cherry Cream: Whip the cold heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Start whipping on low speed gradually increasing to medium-high until stiff peaks form. Remove half of the cream and set aside. Add the cooled cherry syrup to the remaining cream and fold to combine.

Assembly: Trim the top caramelization of the cooled cake. Brush on the cherry sauce soak, top with chantilly cream, cherry filling, drizzle of the cherry sauce and layer with cherry cream. Decorate with fresh mint, cherries and cake crumbs.