Laager Rooibos Infused Chocolate Cake

Chocolate, caramel and a cup of Laager Rooibos tea -could it get any better than that? We haveadded our own Laager Rooibos twist to this decadent chocolate cake that you’re sure to love!



  • 250ml of strong Laager Rooibos tea
  • 50g of cocoa powder
  • 125ml of sunflower oil
  • 5ml of vanilla essence
  • 4 eggs, separated
  • 300g of castor sugar
  • 280g of cake flour
  • 15ml of baking powder


  • 400ml Laager Rooibos tea, hot
  • 1 tin of caramel condensed milk
  • 5ml vanilla essence
  • 45g of butter
  • 20g of cocoa powder
  • 25g of corn flour
  • 200g of sugar
  • Your choice of decorations



  1. Preheat your oven to 180 °C. Grease two cake tins and line the bottoms with baking paper.
  2. In a large bowl, add in the cocoa powder, vanilla essence,sunflower oil and cup of Laager Rooibos tea, mix until smooth. In a smaller bowl, beat in the egg yolks and sugar until creamy. Add the egg and sugar mix into the bowl with the cocoa tea mix and stir well.
  3. Sift the cake flour, baking powder and salt into the cocoa tea mix and beat well.
  4. Whip the egg whites until soft peaks start to form and then fold it into the cake batter.
  5. Pour the mix into the prepared cake tins and bake for 30 minutes.
  6. Remove from the oven and let it cool for a few minutes before removing them from the tins and placing it on the wire rack to cool completely.


  1. Place the hot Laager Rooibos tea, sugar and butter into a saucepan. Stir well until the sugar has dissolved and the butter has melted. Remove the saucepan from the heat.
  2. In a small bowl, add in the cocoa powder, corn flour and a touch of the Laager Rooibos sugar mix to help form a smooth paste.
  3. Add in the remaining Laager Rooibos sugar mix and vanilla essence, stir until thick. Pour the mix back into the saucepan and boil for 2 – 3 minutes, stirring occasionally.
  4. Pour the mix into a bowl and place it into the fridgeuntil it has completely cooled.
  5. Once it has cooled, stir in the caramel condensed milk.
  6. Spread half of the icing on top of one of the cake layers, place the second layer on top and spread the remaining icing over the entire cake.
  7. Decorate the cake with either fresh berries, sprinkles, grated chocolate or chocolate balls.


  • Using a spring-form cake tin makes removing the cake much easier.
  • This recipe will need 2 x 23cm cake tins.
  • Need to see if your cake is ready? Insert a toothpick in the center of the cake and if it comes out clean, it’s done!