This recipe is from my YOU Cookbook given to me by my grandmother a few years ago…
250 ml boiling water
1 Tea bag (I used Fresh Pack Rooibos as its what I had in my cupboard)
125 ml NoMU cocoa powder
4 extra-large free-range eggs, separated
375 ml sugar
125 ml canola oil
5 ml vanilla essence
500 ml Sasko cake flour
15 ml Moirs baking powder
2 ml salt
Cooked chocolate icing:
400 ml boiling water
2 rooibos tea bags
250 ml sugar
50 ml butter
50 ml cocoa powder
50 ml cornflour
7 ml vanilla essence
1. Preheat the oven to 180 °C. Grease cake tins or prepare cupcake pans
2. Pour boiling water over the rooibos tea bags and leave to steep until strong. Add the cocoa powder, mixing well to form a smooth paste (I found mine a lot more runny than a ‘paste’).
3. Whisk the egg yolks and sugar until light and fluffy. Add the oil and vanilla essence. Add to the cocoa mixture and mix well.
4. Sift together the flour, baking powder and salt. Add to the cocoa mixture and mix well.
5. Whisk the egg whites until stiff peaks form and gently fold into the cocoa mixture.
6. If baking a cake – bake for 40 minutes, if baking cupcakes – bake for 20 minutes.
1. Pour boiling water over the tea bags and leave to steep until strong. Add the sugar and butter and heat until sugar has dissolved.
2. Mix the cocoa powder and cornflour to a little of the rooibos mixture to form a smooth paste.
3. Add to the remaining rooibos mixture and heat, stirring constinuously, until the mixture starts to boil and thickens.
4. Add the vanilla essence and leave to cool slightly before putting it into the fridge to chill. Icing will remain fairly runny.
All these photos were taken with my brand new Nikon D3100 🙂