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Chocolate Fudge Cake With Stewed Rhubarb

An easy chocolate cake that can be mixed in a food processor.
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Course: Dessert
Cuisine: British
Keyword: chocolate fudge cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 619kcal

Ingredients

For the chocolate fudge cake

  • 200 g / 1 cup dark chocolate or chocolate chips
  • 175 g /3/4 cup butter plus extra for greasing
  • 120 g /2/3 cup granulated sugar
  • 100 g /2/3 cup ground almonds
  • 2 tbsp unsweetened cocoa powder
  • 4 eggs large
  • 150 g /1 ⅓ cup flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 100 g /3 ½ oz fudge

For the stewed rhubarb

  • 400 g /4 stalks rhubarb
  • 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 ½" 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.

Nutrition

Serving: 8g | Calories: 619kcal | Carbohydrates: 61g | Protein: 10g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 331mg | Potassium: 582mg | Fiber: 6g | Sugar: 36g | Vitamin A: 746IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 5mg