Deep Dark Chocolate Rhubarb and Strawberry Cake
Total Steps
16
Ingredients
13
Tools Needed
12
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
- 2 cups strawberries
- 3 eggs
- 1 teaspoon pure vanilla
- 3/4 cup vegetable oil
- 1 1/2 cups granulated sugar
Instructions
Step 1
Pre-heat the oven to 350ºF.
Step 2
Toast the pecans in the preheated 350ºF oven.
Step 3
Allow the toasted pecans to cool, then chop them coarsely.
Step 4
Grease and flour the baking pan. For a 9" to 10" spring form pan, line the bottom with parchment paper, then grease and flour as usual.
Step 5
Cut the rhubarb into 1/2 inch pieces.
Step 6
Cut the dark Belgian chocolate into coarse pieces.
Step 7
Wash and cut the strawberries into 1/2 inch pieces.
Step 8
In a large mixing bowl, sift the all-purpose flour, baking powder, baking soda, salt, and dark cocoa powder.
Step 9
In a separate bowl, beat the eggs, pure vanilla, vegetable oil, and granulated sugar until well combined.
Step 10
Add the cut chocolate pieces, chopped pecans, rhubarb, and strawberries to the dry ingredients.
Step 11
Pour the wet ingredients (egg, vanilla, oil, and sugar mixture) into the dry ingredients.
Step 12
With a wooden spoon, mix to combine. Do not over-beat the batter, but ensure the dry and wet ingredients are well combined. The batter will be thick and lumpy with the fruit and nuts, which is normal.
Step 13
Distribute the batter evenly into the prepared baking pan or pans.
Step 14
Bake the cake. If using smaller muffin tin pans, you will need less time.
Step 15
To check for doneness, insert a wooden skewer into the center; the cake is done if it comes out clean. Do not mistake melted chocolate pieces for uncooked batter when checking for doneness.
Step 16
Allow the cake to cool on a wire rack, then dust with icing sugar before serving.