Batter
120ml boiling water
1 Vanilla Rooibos teabag
50g cocoa powder
4 eggs, separated
300g sugar
120ml oil
1 tsp vanilla essence
260g cake flour (or plain)
1 tsp baking powder
A pinch of salt
Icing
For the batter
Pre-heat the oven to 180°C and grease 2 x 7in cake tins with non-stick spray.
Leave the teabag to steep in boiling water for about 4 minutes (until strong).
Remove the teabag, add the cocoa powder and mix well until smooth.
In a separate bowl, mix the sugar with the egg yolks and whisk until fluffy.
Add oil, vanilla essence and the rooibos mixture and mix well.
Then, sift the flour, baking powder and salt into the mixture and mix well.
In a separate bowl, beat the egg whites on high until soft peaks form. Gently fold into the cocoa mixture.
Pour the batter into the 2 prepared cake tins.
Bake in the oven for about 40 minutes. You know it’s done when you can poke it with a skewer and the tip comes out clean.
Leave to cool completely before icing.
For the icing
In a pan, steep the teabags in freshly boiled water, for about 4 minutes (until strong).
Add the sugar and butter to the pan and heat on the hob until the sugar has dissolved.
Blend the cocoa powder, cacao nibs and cornflour, and add to the rooibos mixture.
Stir continuously until the mixture is boiling and starts to thicken.
Add vanilla essence and remove from heat.
Let it cool (you can put it in the fridge for a few minutes).
Spread half the icing mixture over the two cakes, and stack them on top of each other. Slowly pour the rest over the top of the double-layer cake and let it drip over the edge.
Sprinkle some crushed hazelnuts and cacao nibs on the top. Enjoy!
2 x 7 inch cake tins
