Rooibos Chocolate Cake

Holiday Dessert Recipe

Rooibos Chocolate Cake

Slices of delicious chocolate cake made with Choco Delight, a rooibos chocolate tea blend.

Try out our recipe for a delicious chocolate cake dessert made with our Choco Delight, a rooibos loose leaf tea blend.

Ingredients:

Cake:

Freshly boiled water - 1 cup

Choco Delight tea - 1 tbsp.

Cake flour- 1 ½ cups (can be substituted with all purpose flour)

Cocoa powder – ½ cup

Baking soda - 1 tsp.

Salt – ½ tsp.

Sugar – 1 cup

Oil – 1/3 cup

Lemon juice - 1 tbsp. (can be substituted with vinegar or apple cider vinegar)

Vanilla essence - 1 tbsp.

Frosting:

Unsalted butter – ¼ cup

Cocoa powder – 3 tbsp.

Powdered sugar – 1 ½ cups

Vanilla essence - 1 tsp.

Milk – 2 ½ tbsp.

Directions:

Cake:

• Preheat oven to 340° F for 15 minutes.

• Steep tea in freshly boiled hot water for 10 minutes.

• Grease a 9 inch round cake pan and drizzle some flour on it.

• Mix flour, salt, cocoa powder and baking soda.

• Sieve this mix twice to aerate the flour. This makes the cake light.

• Add sugar and mix well.

• Make a well in the center. Pour steeped tea, oil, lemon juice and vanilla essence.

• Mix gently until flour is combined well with liquid ingredients. Do not over mix. (Batter will be runny, don't worry – still works fine)

• Pour into cake pan and tap the cake pan few times against kitchen counter to release air bubbles.

• Bake for 25 mins approximately. Baking time might vary depending on pan and oven, so rule of thumb is to bake just until a skewer inserted in the center comes out clean.

• Cool for 10 minutes.

• Invert gently on to the cooling rack and let it cool completely.

Frosting:

• *Make sure butter is soft but cold.* Using hand mixer or a whisk, beat butter until soft and fluffy.

• Sieve cocoa powder and sugar over the butter.

• Add vanilla essence and 2 tbsp milk and mix lightly.

• Whisk until smooth, fluffy and light.

• If too thick, add ½ tbsp milk and whisk until spreadable consistency.

• *DO NOT overbeat.*

• If too runny, refrigerate for 1 hr.

Assembly:

• Spread a tbsp. of frosting on the cake pan.

• Place four 2 by 8 inch strips of parchment paper across the four sides of the cake pan.

• Place the cake over these strips of paper.

• Dollop a generous amount of frosting on top of the cake.

• Use an offset spatula and spread on the top to create an even, thick layer of frosting.

• Generously apply frosting to the sides of the cake and carefully smoothen.

• Cool in the refrigerator for 45 minutes.

• Remove the parchment papers gently.

• Slice and serve.

• Enjoy the compliments from your guests!

Happy Holiday Baking!!

A recipe by deliteacious