Rooibos Tea Chocolate Cake
Deliciously moist chocolate cake that is dairy free!
Servings 10 slices
Ingredients
- 250 ml Boiling water
- 1 - 2 Rooibos Teabags 1 Redspresso tea capsule works too!
- 4 large Eggs Separated
- 300 ml Sugar
- 125 ml Sunflower Oil
- 5 ml Vanilla Essence
- 450 ml Cake Flour
- 15 ml Baking Powder
- 2 ml Salt
Instructions
- Pour the boiling water over the tea bag(s) and steep for 20 minutes, if you don’t have patience, like me on most days, just pop it in the microwave for 1 minute. If you're using a tea capsule, prepare the tea.
- Mix the tea and cocoa together until the powder is dissolved.
- Beat the egg yolks and sugar until light, fluffy and creamy, add the oil and vanilla.
- When everything is combined well you can add the cocoa mixture, give it a quick mix - remember to slow down your mixer so you don't shoot this mixture all over your face and walls.
- Sift the cake flour, baking powder and salt together and add to the mixture.
- On the slowest speed mix everything until it'ss just just combined, be careful for over mixing.
- Lastly whisk the egg whites until stiff and fold into the batter using a metal spoon.
- Divide the batter into two pans and bake for 40 minutes at 180° for 40 minutes. If you prefer using one large pan like I do keep a close eye on the cake, it can take up to 60 minutes to bake through, use a test pin after each extra 10 minutes to check the cake.
- Turn out onto cooling raks and leave until completely cold before frosting.
Notes
I usually decorate using a chocolate buttercream frosting (which isn’t dairy free) but you can decorate it with just about anything, caramel treat is another favourite. The cake is and stays beautifully moist!