A Sweet New Way to Sip: Decadent Rooibos Chocolate Cake

There’s rooibos… and then there’s rooibos in chocolate cake. This indulgent treat, created by well-loved South African food editor Carmen Niehaus, brings out the naturally sweet, earthy richness of Carmién Organic Pure Rooibos in a whole new way.

Think dark, velvety sponge with a creamy cottage cheese swirl and a glossy, nutty rooibos icing that’s pure decadence. It’s a simple recipe with a surprising twist. And a delicious reminder that Carmién Pure Rooibos isn’t only a calming cup. It’s also a wonderfully versatile ingredient that brings depth and goodness to your everyday bakes.

Naturally caffeine-free and organically grown in the Cederberg, our rooibos is as rooted in wellness as it is in flavour. From Soil to Sip, it’s a taste you can trust.

Decadent Rooibos Chocolate Cake Recipe

By Carmen Niehaus

Serves: A large cake
Prep time: 15 minutes
Bake time: 45 minutes

Ingredients

For the Cake:

• 250 ml (1 cup) strong Carmién Organic Pure Rooibos Tea (made with 4 teabags)
• 200 g butter
• 180 ml (¾ cup) cocoa powder, sifted
• 250 ml (1 cup) castor sugar
• 180 ml (⅔ cup) double cream yoghurt
• 2 eggs
• 5 ml (1 tsp) vanilla essence
• 500 ml (2 cups) cake flour
• 12.5 ml (2½ tsp) bicarbonate of soda
• Pinch of salt

For the Filling:

• 230 g creamed cottage cheese
• 125 ml (½ cup) icing sugar

For the Rooibos Icing:

• 250 ml (1 cup) strong Carmién Organic Pure Rooibos Tea (made with 2 teabags)
• 80 ml (⅓ cup) sugar
• 45 ml (3 tbsp) butter
• 45 ml (3 tbsp) cocoa powder
• 45 ml (3 tsp) corn flour
• 100 g pecan nuts, chopped
• Fresh thyme sprigs (to garnish)

Method

For the Cake:

1. Preheat the oven to 180°C. Grease a 23 cm loose-bottomed cake tin with cooking spray. Line the base with baking paper and spray again.
2. Melt the butter in the hot rooibos tea. Remove from heat.
3. Stir in the cocoa and castor sugar until fully dissolved.
4. In a separate bowl, whisk together the yoghurt, eggs and vanilla. Add to the tea mixture and blend well.
5. Sift together the cake flour, bicarbonate of soda and salt. Fold gently into the wet ingredients.
6. For the filling, beat the creamed cottage cheese and icing sugar until smooth.
7. Pour the batter into the prepared tin. Spoon the cottage cheese mixture in dollops over the top and swirl lightly with a skewer to create a marbled effect.
8. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin before transferring to a wire rack.

For the Rooibos Icing:

1. In a saucepan, heat the rooibos tea with sugar and butter until melted.
2. Mix the cocoa and corn flour with a little cold water to make a smooth paste. Add to the rooibos mixture and stir continuously over medium heat until it thickens.
3. Stir in the pecan nuts and refrigerate the icing until completely cool.
4. Spread generously over the cooled cake. Top with extra nuts and a few sprigs of fresh thyme for a beautiful finish.

Optional indulgence: Add a tot of brandy to the batter and icing for a richer flavour.

Try It for Yourself

Baking with rooibos is as easy as making a cup of tea. Especially when it’s Carmién. Our Pure Rooibos is hand-harvested, organically grown and full of flavour that goes beyond the teacup.

Pick up a box of Carmién Organic Pure Rooibos, brew a cup (or two), and give this showstopper a try. Who knew tea time could taste this good?

Credit: Carmen Niehaus