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
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