Deep Dark Chocolate Rhubarb and Strawberry Cake

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

1
Pre-heat the oven to 350ºF
2
Toast the pecans in a 350º F oven for about 7 minutes and chop into pieces
3
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.
4
Allow the pecans to cool.
5
Cut the rhubarb into 1/2 inch pieces
6
Cut the chocolate into coarse pieces
7
Wash and cut the strawberries into 1/2 inch pieces
8
In a large mixing bowl, sift your dry ingredients; the flour, baking powder, baking soda, salt, and cocoa powder.
9
In a separate bowl, beat the eggs, vanilla, and sugar.
10
Add the chocolate pieces, pecan nuts and fruit to the dry ingredients
11
Pour the wet ingredients, the egg and sugar mixture into the dry ingredients
12
With a wooden spoon mix to combine.
13
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.
14
Distribute the batter into prepared baking pan or pans
15
Bake for 40 minutes. If using smaller muffin tin pans you will need less time.
16
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.
17
Allow to cool on a wire rack and dust with icing sugar
18
Pre-heat the oven to 350ºF
19
1..Start by preparing your ingredients and setting them aside in small bowls...
20
Cut the rhubarb into 1/2 inch pieces
21
Cut the chocolate into pieces as shown
22
Toast the pecans in a 350º F oven for about 7 minutes and chop into pieces
23
Wash and cut the strawberries into 1/2 inch pieces
24
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.
25
2..Sift your dry ingredients; the flour, baking powder, baking soda, salt, and cocoa powder into a large mixing bowl
26
3...Beat the eggs, vanilla, and sugar in a separate bowl
27
4...Add the chocolate pieces, pecan nuts and fruit to the dry ingredients
28
5...Pour the wet ingredients, the egg and sugar mixture into the dry ingredients and with a wooden spoon mix to combine.
29
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.
30
Distribute the batter into prepared baking pan or pans
31
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.
32
Allow to cool on a wire rack and dust with icing sugar

 



About

Not wanting to make another crisp with the rhubarb given to us by friends, I decided to come up with an original recipe. 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.

Yield:

1 large bundt pan

Added:

Thursday, June 21, 2012 - 10:35am

Creator:

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