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Rooibos Chocolate Cake

Holiday Dessert Recipe

Rooibos Chocolate Cake

Rooibos Tea 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

 

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