Pour warm milk in a deep bowl and add all the tea bags. Let them sit for about 10 minutes. Then, squeeze out all the milk from the tea bags and discard them. Keep this chai milk aside for now and move on to the next step.

In a mixing bowl, cream butter and sugar together until light and fluffy.

Add eggs, one at a time, while continuing to mix.

Add vanilla extract and ground ginger and mix again.

In another bowl, whisk together the flour, baking powder, baking soda and all the spices.

Dump this dry mixture into the wet mixture. Mix everything together while adding the chai milk until just combined. The batter will be thick and there might be some lumps but don't over mix!

Pour this batter into two 8x2 greased/floured round cake pans.

Bake at 350 degrees for about 40 minutes or until an inserted toothpick comes out clean.

Allow the cakes to cool down completely.

Then, trim the edges and tops of each cake with a sharp knife.

Spread some chopped pistachios and drizzle some caramel sauce.

Then, place the other cake on top of this frosting layer.

Pour some caramel sauce around the edges of the cake only.