1 - 2Rooibos Teabags 1 Redspresso tea capsule works too!
15ml Baking Powder
Pour the boiling water over the tea bag(s) 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. If you're using a tea capsule, prepare the tea.
Mix the tea and cocoa together until the powder is dissolved.
Beat the egg yolks and sugar until light, fluffy and creamy, add the oil and vanilla.
When everything is combined well you can add the cocoa mixture, give it a quick mix - remember to slow down your mixer so you don't shoot this mixture all over your face and walls.
Sift the cake flour, baking powder and salt together and add to the mixture.
On the slowest speed mix everything until it'ss 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.
Turn out onto cooling raks and leave until completely cold before frosting.
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!