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|
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
1 teaspoon pure vanilla
3/4 cup vegetable oil
1 1/2 cups granulated sugar
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|
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