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:
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Preheat oven to 340° F for 15 minutes.
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Steep tea in freshly boiled hot water for 10 minutes.
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Grease a 9 inch round cake pan and drizzle some flour on it.
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Mix flour, salt, cocoa powder and baking soda.
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Sieve this mix twice to aerate the flour. This makes the cake light.
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Add sugar and mix well.
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Make a well in the center. Pour steeped tea, oil, lemon juice and vanilla essence.
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Mix gently until flour is combined well with liquid ingredients. Do not over mix. (Batter will be runny, don't worry – still works fine)
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Pour into cake pan and tap the cake pan few times against kitchen counter to release air bubbles.
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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.
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Cool for 10 minutes.
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Invert gently on to the cooling rack and let it cool completely.
Frosting:
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*Make sure butter is soft but cold.* Using hand mixer or a whisk, beat butter until soft and fluffy.
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Sieve cocoa powder and sugar over the butter.
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Add vanilla essence and 2 tbsp milk and mix lightly.
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Whisk until smooth, fluffy and light.
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If too thick, add ½ tbsp milk and whisk until spreadable consistency.
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*DO NOT overbeat.*
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If too runny, refrigerate for 1 hr.
Assembly:
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Spread a tbsp. of frosting on the cake pan.
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Place four 2 by 8 inch strips of parchment paper across the four sides of the cake pan.
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Place the cake over these strips of paper.
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Dollop a generous amount of frosting on top of the cake.
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Use an offset spatula and spread on the top to create an even, thick layer of frosting.
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Generously apply frosting to the sides of the cake and carefully smoothen.
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Cool in the refrigerator for 45 minutes.
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Remove the parchment papers gently.
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Slice and serve.
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Enjoy the compliments from your guests!
Happy Holiday Baking!!
A recipe by deliteacious