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A quick seasonal chocolate cake with rhubarb and strawberries. The cake is reminiscent of a traditional Polish murzynek cake, but with an even richer chocolate flavour. You may also know it in its plum version. Rhubarb paired with chocolate has a completely different character, but if you’ve never tried this combination before, you’re missing out ;). Rhubarb is such a versatile vegetable that it works beautifully even with chocolate. Definitely give it a try!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the chocolate cake with rhubarb and strawberries:<\/span><\/p>\n

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• 200 g butter<\/li>\n
• 200 g caster sugar<\/li>\n
• 3 large eggs<\/li>\n
• 200 g sour cream<\/li>\n
• 250 g plain flour<\/li>\n
• 60 g cocoa powder<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• 1\u00bd teaspoons baking powder<\/li>\n
• 50 g dark chocolate, finely grated<\/li>\n
• 400 g rhubarb<\/li>\n
• 200 g strawberries<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Cut the rhubarb into 3 cm pieces (do not peel the stalks). Hull the strawberries and cut them in half; larger berries can be cut into thirds.<\/p>\n

  Place the butter and sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated. Sift the flour, cocoa powder, baking powder and bicarbonate of soda directly into the mixture. Add the sour cream and gently fold everything together with a spatula until just combined. Add the grated chocolate and stir briefly to distribute evenly.<\/p>\n

  Grease a 23 x 31 cm baking tin and line it with baking parchment. Transfer the batter to the prepared tin and level the surface. Arrange the rhubarb and strawberries evenly over the top.<\/p>\n

  Bake at 175\u00b0C, for approximately 50\u201360 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely. Drizzle with chocolate glaze before slicing and serving.<\/p>\n

  Ingredients for the chocolate glaze:<\/span><\/p>\n

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  • 50 ml double cream<\/li>\n
  • 50 g dark chocolate, finely chopped<\/li>\n<\/ul>\n

    Heat the cream in a small saucepan until hot but not boiling. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy. Leave to cool slightly until the glaze thickens a little, then drizzle over the cake.<\/p>\n

    Enjoy!<\/p>\n

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    A quick seasonal chocolate cake with rhubarb and strawberries. The cake is reminiscent of a traditional Polish murzynek cake, but with an even richer chocolate flavour. You may also know it in its plum version. Rhubarb paired with chocolate has a completely different <\/p>\n","protected":false},"author":1,"featured_media":15727,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[50,21],"tags":[96,107,104,122,142,87],"duration":[],"tag_group":[],"class_list":["post-15725","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-cakes","category-fruit-cakes","tag-chocolate","tag-cocoa-powder","tag-double-cream","tag-rhubarb","tag-soured-cream","tag-strawberry"],"acf":[],"yoast_head":"\n