Tuesday, June 5, 2012

Deep Dark Chocolate Rhubarb and Strawberry Cake


 
Not wanting to make another crisp with the rhubarb given to us by friends, I decided to come up with an original recipe. I am happy to report that my deep dark chocolate rhubarb and strawberry cake got the seal of approval from my favourite recipe tester on the eighth floor. Therefore, if I may, I would like to share the recipe with you. This cake is definitely decadent without being too rich. The batter has no butter in it but has loads of chocolaty goodness and packed with fresh rhubarb and strawberries. Every bite has a lovely surprise, with the crunchiness from the pecans to the luscious Belgian chocolate that melts in you mouth.
By dividing the batter between my fancy muffin tin and a bundt pan, I ended up with one large cake and six mini cakes, which are fun treats to give to friends. 
Washed rhubarb stalks; the leaves are toxic and thereby inedible
Ingredients:
2 cups all-purpose flour
1 cup dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup dark Belgian chocolate pieces
1 cup toasted pecan coarsely chopped
3 cups rhubarb cut into 1/2" pieces
2 cups strawberries cut into 1 1/2" pieces
3 eggs
1 teaspoon pure vanilla 
3/4 cup vegetable oil
1 1/2 cups granulated sugar


Preparation: 

Pre-heat the oven to 350ºF

1..Start by preparing your ingredients and setting them aside in small bowls...

Cut the rhubarb into 1/2 inch pieces







Cut the chocolate into pieces as shown

Toast the pecans in a 350º F oven for about 7 minutes and chop into pieces

Wash and cut the strawberries into 1/2 inch pieces


Grease and flour the pan or pans to be used. For easy removal, (the bottom of my bundt cake stuck and broke slightly upon removal).... I suggest using a  9" to 10" spring form pan, lining the bottom with  parchment paper; then grease and flour as you would normally do.

2..Sift your dry ingredients; the flour, baking powder, baking soda, salt, and cocoa powder into a large mixing bowl
 
3...Beat the eggs, vanilla, and sugar in a separate bowl

4...Add the chocolate pieces, pecan nuts and fruit to the dry ingredients 

5...Pour the wet ingredients, the egg and sugar mixture into the dry ingredients and with a wooden spoon mix to combine.


Do not over beat the batter but do ensure that the dry and wet ingredients are well combined. The batter will be thick and lumpy with the fruit and nuts. Do not worry it is quite a forgiving batter.

Distribute the batter into prepared baking pan or pans  

Bake for 40 minutes. If using smaller muffin tin pans you will need less time. Insert a wooden skewer in the center;the cake is done if it comes out clean.  Do not mistake the melted chocolate pieces for uncooked batter when checking for doneness.


Allow to cool on a wire rack and dust with icing sugar














3 comments:

  1. I had never come across a cake with chocolate and rhubarb combo. Looks very yum. Great recipe Anna :)

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  2. Paaka, let me tell you, this cake was more than very yum, it was super, incredible yum. I was supposed to save one the two pieces I was given but it wasn't meant to be. Both were gone within a minute of being given the cake.

    Official Tester on 8

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  3. OMG! This sounds absolutely fantastic and begs to be tried. My husband will love it. Have a great weekend. Blessings...Mary

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