Pistachio chai cake with white chocolate ganache

I used [this](https://ashbaber.com/chai-caramel-cake/) recipe from Ash Baber but didn’t use caramel and didn’t add the milk afterwards due to high humidity here. I added more cinnamon directly into the cake batter and infused the milk with chai teabags to get the cardamom and ginger flavour.

The sponge was a perfect texture so I’d recommend this recipe as well as his others, plus his YouTube channel is super funny.

The buttercream was a regular buttercream made with unsalted butter, heavy cream, powdered sugar, and a pistachio spread from the brand Nocillas. The flavour wasn’t particularly pistachio so I crushed some pistachio nuts up and mixed them in too. I’d probably used a Swiss meringue buttercream next time since it nearly melted in the heat. Then in the middle is a white buttercream ganache.