Chocolate Fudge Cake With Stewed Rhubarb

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Chocolate Fudge Cake With Stewed Rhubarb

An easy chocolate cake that can be mixed in a food processor.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: British

Keyword: chocolate fudge cake

Servings:

Author: Julia Frey of Vikalinka

Equipment

This is an affiliate link.9x13 baking dish
This is an affiliate link.Saucepan

Ingredients

For the chocolate fudge cake

200g / 1 cup dark chocolate or chocolate chips
175g / 3/4 cup butter plus extra for greasing
120g / 2/3 cup granulated sugar
100g / 2/3 cup ground almonds
2 tbsp unsweetened cocoa powder
4 eggs large
150g / 1⅓ cup flour
1½ tsp baking powder
1/2 tsp salt
100g / 3½ oz fudge

For the stewed rhubarb

400g / 14oz rhubarb approximately 4 stalks
3 tbsp granulated sugar
zest of 1 lemon

Instructions

For the chocolate fudge cake

Preheat your oven to 325F/160C
Break up the chocolate into squares and put it in the food processor along with butter, sugar, almonds, cocoa powder and salt. Pulse until smooth. With the motor still running crack one egg at a time, then add flour and baking powder.
Grease a rectangular 9×13 baking dish and dust it with a bit of cocoa powder. Pour the cake batter into the pan and scatter the fudge pieces all over it. Bake for 18-20 minutes. Alternatively you can bake it in a deep 9" cake pan or a casserole dish for 30 minutes.

For the stewed rhubarb

Cut washed rhubarb stalks into 1/2" pieces and combine with sugar in a small saucepan. Heat over very low heat until rhubarb releases juice, then cover with a lid and cook for 15-20 minutes longer.
Serve the cake with whipped cream and stewed rhubarb.

Notes

Although chocolate chips can be used in place of dark chocolate chunks, I actually don't recommend it. Chocolate chips are designed to hold their shape so will resist melting as you want for this recipe. Only use if they are really all you have available.

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