In a small bowl, combine green cardamom powder, ground cinnamon, ground dried ginger, ground cloves, and crushed black peppercorns. Mix these aromatic spices thoroughly, ensuring each is evenly distributed.

In a saucepan, gently warm the evaporated milk over low heat. Once warm, add your orange pekoe black tea bags and steep for 10-12 minutes. After steeping, whisk in the condensed milk and heavy cream until smooth; set aside a portion for drizzling later.

In a large mixing bowl, whisk together the whole milk plain yogurt, granulated sugar, and vegetable oil until well blended. Gradually incorporate the prepared chai masala into this mixture, stirring continuously. Next, sift in the all-purpose flour along with baking soda and baking powder. Gently fold the dry ingredients into the wet mixture.

Preheat your oven to 350°F (180°C) and grease an 8-inch round cake pan. Pour the prepared batter into the pan, ensuring an even layer. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

Allow the sponge to cool in the pan for about 10 minutes before transferring it to a wire rack.

Once the cake has completely cooled, poke holes all over the top of the sponge. Slowly pour the warm chai-infused milk mixture over the entire surface, allowing it to soak deeply into each hole. Refrigerate the cake for at least 4 hours or ideally overnight.

In a clean mixing bowl, whip the heavy cream using an electric mixer on medium speed until soft peaks form. Gradually incorporate dulce de leche or powdered sugar to sweeten the whipped cream.

Once the cake is thoroughly chilled, frost the top and sides with the whipped cream using a spatula. Garnish with your favorite toppings and serve.