Rooibos-Chocolate Layer Cake
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.
While the cake is baking, prepare the icing. In a small saucepan, heat together the sugar and butter until the sugar has dissolved. Meanwhile, in a small bowl, mix together the cocoa powder and corn flour with a bit of the strong tea you have set aside and stir until it makes a paste. Add the remainder of the tea and stir well. Pour the cocoa-tea mixture into the saucepan and stir. Heat the icing until it thickens. Stir in the vanilla extract, and bring the icing to a boil, stirring constantly. Remove the pan from the heat, and let the icing cool. Place the icing in the fridge to cool completely. Before serving, mix the caramel or dulce con leche into the icing.
Remove the cakes from the oven and let them cool for a few minutes. Then, remove the cakes from their tins and cool them completely on a wire rack.
Here, you can choose to make a two-layer cake, or a four-layer cake. Clearly, to make four layers, you’ll need to carefully cut each round cake in half! Whichever option you choose, divide your icing between your cake layers and the top of the cake. The icing is quite soft, so some will drip down the sides. Decorate with cherries, chocolate curls or fresh mint leaves.
From FieldtoFeast.blogspot.com