Rooibos-Chocolate Layer Cake
Serves 10
Cake
2 rooibos tea bags
250 milliliters / 1 cup boiling water
125 milliliters / ½ cup cocoa powder
5 milliliters / 1 teaspoon vanilla extract
125 milliliters / ½ cup vegetable oil
4 eggs, yolks and whites separated
300 grams / 1½ cups sugar
240 grams / 1 2/3 cups plain flour
15 milliliters / 1 tablespoon baking powder
2 milliliters / scant ¼ teaspoon salt
Icing (half these amounts if making a 2-layer cake,
or be prepared to store some leftover icing)
2 rooibos tea bags
400 milliliters / 1 2/3 cups boiling water
200 grams / 1 cup sugar
50 milliliters / 3 tablespoons plus 1 teaspoon
butter
50 milliliters / 3 tablespoons plus 1 teaspoon cocoa
powder
50 milliliters corn flour (a.k.a. cornstarch)
7 milliliters / scant 1½ teaspoons vanilla
extract
1 tin caramel OR 1 can dulce con leche, made this
way
Pre-heat the oven to 180°C (350°F).
Steep the rooibos tea bags for the cake in the
boiling water for at least 15 minutes, until the tea is
quite strong. In a separate bowl or pot, steep the rooibos
tea bags and boiling water for the icing, and keep this tea
off to the side until later.
Meanwhile, in a large bowl, mix together the cocoa
powder, vanilla extract and vegetable oil until smooth. In
a separate bowl, beat the egg yolks and sugar until they
are thick and creamy. Add the egg-and-sugar mixture to the
cocoa mixture, and mix well. Add the strong tea (for the
cake) to this batter and stir.
Sift together the flour, baking powder and salt, add
it to the batter and beat well.
Whip the egg whites until they form soft peaks, and
fold them into the batter.
Pour the batter into two round, 23-centimeter /
9-inch cake tins. Bake 30 minutes, or until a toothpick
inserted in the center of the cakes comes out clean.
