I tweaked this cake to mirror my son’s favorite drink, ‘Dirty Chai Latte’. He suffers nut allergies, but as an adult can finally tolerate a few types, now including walnuts. Yay!! I used fresh brewed espresso, toasted the walnuts and added chai spice to the batter. I elevated the buttercream by using nutty, decadent browned butter. The resulting cake was sublimely complex, with all the deliciousness of the original recipe.
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