Rooibos Tea Infused Chocolate Cake
Kitchen Lifestyle

Rooibos Tea Infused Chocolate Cake

If you like Rooibos tea (known for its high level of antioxidants and originally from South Africa), and you’re a fan of chocolate (come on, who isn’t??) then you are going to love this Rooibos Tea infused Chocolate cake recipe! It’s unbelievably decadent, yet not super sweet, and it has a delicious cooked chocolate icing layer covering it.

Here’s the recipe:

Serving: 1 large cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Difficulty: Medium

Ingredients for the Cake Batter:
  • 1 cup water (boiling)
  • 1 rooibos tea bag
  • 1/2 cup cocoa powder
  • 4 eggs, separated
  • 1 1/2 cup sugar
  • 1/2 cup oil
  • 1 t vanilla essence
  • 2 cups cake flour
  • 1 T baking powder
  • pinch of salt
  • Preheat oven to 180 deg Celcius and grease 2 cake pans with non-stick spray (or butter if you prefer).
  • Leave the rooibos teabag to steep in the boiling water for about 4 minutes (until strong).
  • Remove the teabag, add the cocoa powder and mix well until all lumps are smooth.
  • Add the sugar to the egg yolks and whisk until fluffy.
  • Add oil, vanilla essence and cocoa rooibos mixture to egg yolk and sugar, mix well
  • Sift flour, baking powder & salt, add to cocoa mixture and mix well
  • Beat the egg whites on high until soft peaks form, then fold in to the cocoa mixture gently
  • Pour the batter into the 2 prepared cake tins
  • Bake in oven for 40 minutes (depending on your oven, always check with toothpick to make sure it’s done in the middle)
  • Once done, leave to cool completely
Now for the cooked Chocolate Icing!
  • 400ml boiling water
  • 2 rooibos tea bags
  • 1 cup sugar
  • 50g butter
  • 25g cocoa powder
  • 32g cornflour
  • 1,5 t vanilla essence
  • a few crushed hazelnuts
  • white chocolate chips
  • Leave the rooibos teabags to steep in the boiling water for about 4 minutes (until strong)
  • Add the sugar and butter to rooibos tea in a pot and heat until the sugar has dissolved.
  • Mix cocoa powder and cornflour and add to the rooibos mixture (on the stove)
  • Stir continuously until the mixture is boiling and starts to thicken
  • Add vanilla essence and remove from heat.
  • Let it cool (you can put it in the fridge for a few minutes)
  • Spread half the icing mixture in between the two cakes, and pour the rest over the top of the double layer cake slowly so that it drips over the edge
  • Sprinkle some crushed hazelnuts and white chocolate chips on the top



Recipe ammended from “YOU Let’s Cook – Top 500 Recipes” by Carmen Niehaus

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