I posted this recipe over a year ago, when I still had 2 separate blogs, before I had any clue about taking nice pictures for posts and after being asked for the recipe by a couple of people after announcing on twitter that I will be making it I figured a re-post is in order! This recipe is from my grandmother’s recipe collection – which I might add is a old file holder filled with cut outs from magazines, I’m sure you all know what I’m talking about. I just love this cake and it’s my favourite chocolate cake in the whole world and to top it all off, it’s completely free of dairy so if you have a milk allergy even you can eat this divine cake.
- 250 ml Boiling water
- 1 – 2 Rooibos Tea Bag(s)
- 125 ml Cocoa Powder
- 4 Extra Large Eggs, separated
- 300 ml Sugar
- 125 ml Sunflower Oil
- 5 ml Vanilla Essence (optional)
- 450 ml Cake flour
- 15 ml Baking powder
- 2 ml Salt
Pour the boiling water over the tea bag and steep for 20 minutes, if you don’t have patience, like me on most days, just pop it in the microwave for 1 minute, mix the tea and cocoa powder together until the powder is dissolved. Beat the egg yolks and sugar until creamy, add the oil and vanilla. When everything is combined well you can add the cocoa mixture, give it a quick mix. Sift the cake flour, baking powder and salt together and add it in, mix it until everything is just just combined, be careful for over mixing. Lastly whisk the egg whites until stiff and fold into the batter using a metal spoon. Divide the batter into two pans and bake for 40 minutes at 180° for 40 minutes. If you prefer using one large pan like I do keep a close eye on the cake, it can take up to 60 minutes to bake through, use a test pin after each extra 10 minutes to check the cake.
I usually decorate using a chocolate buttercream frosting (which isn’t dairy free) but you can decorate it with just about anything, caramel treat is another favourite. The cake is and stays beautifully moist!