Chocolate and Rhubarb Cake
A little goes a long way for this richly satisfying cake. Tangy rhubarb is a great match for rich chocolate, and together they are a sensation. The creamy chocolate cream cheese frosting ties them together perfectly for a tasty explosion.
Makes a 7-inch (18-cm) round cake
Ingredients
Rhubarb Compote- 8 rhubarb stalks (about 10 oz [300 g]), trimmed and chopped
- 1/2 cup (120 ml) water
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
Chocolate Cake- Canola oil spray, for pan
- 1/4 cup (31 g) all-purpose flour
- 1/4 cup (31 g) self-rising flour
- 1/4 teaspoon baking soda
- 1/4 cup (22 g) unsweetened cocoa powder
- 1/2 cup (114 g) unsalted butter, chopped roughly
- 3 1/2 ounces (100 g) dark chocolate
- 3/4 cup (150 g) granulated sugar
- 2 medium-sized eggs
- 3/4 cup (180 ml) buttermilk
Chocolate Cream Cheese Frosting- 4 ounces (115 g) cream cheese, at room temperature
- 1/4 cup (57 g) unsalted butter, at room temperature
- 1 1/2 cup (180 g) powdered sugar
- 2 tablespoons (11 g) Dutch-processed cocoa powder
Instructions:
Make the rhubarb compote:
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This can be done the night before, just prior to making the cake or while the cake is baking. In a medium-sized saucepan, combine the rhubarb, water and granulated sugar. Cook over medium-high heat until the rhubarb breaks down and the mixture is thick, 7 to 8 minutes.
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Remove the saucepan from the heat. Add the vanilla. Stir and allow the mixture to cool to room temperature. Store in the refrigerator until needed.
Make the chocolate cake:
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Preheat the oven to 350°F (177°C). Spray the base and sides of a 7-inch (18-cm) round, 3-inch (8-cm)-deep cake pan with canola oil and line the base with parchment paper.
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In a large bowl, stir together the all-purpose and self-rising flours, baking soda and cocoa powder.
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In a medium-sized saucepan, combine the butter, chocolate and granulated sugar. Cook, stirring, over low heat, until the butter has melted and the mixture is smooth, about 5 minutes. Set aside to cool.
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In a separate medium-sized bowl, whisk together the eggs and buttermilk.
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Stir the chocolate mixture and the buttermilk mixture alternately into the flour mixture. Pour half of the batter into the prepared cake pan. Spread with 4 tablespoons (90 g) of the rhubarb compote. Pour the rest of the batter over the rhubarb compote and spread evenly.
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Bake for 55 to 65 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven and allow to rest in the pan for 10 minutes. Gently turn the cake out onto a wire rack to cool.
Make the chocolate cream cheese frosting:
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Using a medium-sized bowl and an electric mixer, beat the cream cheese and the butter together until smooth and creamy.
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Add the powdered sugar, ½ cup (60 g) at a time, beating aftereach addition until smooth. Add the cocoa powder and beat till well blended.
Assemble:
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Place the cooled cake on a cake stand or plate. Transfer the frosting to a piping bag fitted with an open star tip.
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Pipe swirls to form a border around the cake. Spoon 4 tablespoons (90 g) of the rhubarb compote in the center. Slice the cake and serve.
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