Rhubarb Chocolate Cake

Sliced rhubarb chocolate cake on a wire cooling rack.

Print Recipe

4.34 from 3 votes

This Rhubarb Chocolate Cake is filled with intense dark chocolate flavor and dotted with tart pieces of rhubarb.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 573kcal

Author: Erica Schramek

Equipment

Ingredients

4 ounces bittersweet baking chocolate finely chopped
½ cup hot coffee
⅔ cup Dutch-process cocoa powder
1 ¼ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
½ cup granulated sugar
½ cup brown sugar
½ cup buttermilk room temperature
½ cup vegetable oil
3 egg yolks room temperature
2 teaspoons vanilla extract
1 ½ cups rhubarb cut into ¼-inch pieces

US Customary - Metric

Instructions

In a medium heatproof bowl add the 4 ounces bittersweet baking chocolate, ½ cup hot coffee, and ⅔ cup Dutch-process cocoa powder. Let sit for five minutes and then whisk until smooth.
Preheat the oven to 350°F (180°C) and grease a 9x5 inch loaf pan with baking spray. You can also line the pan with parchment paper to make removing the baked cake easier.
Combine the 1 ¼ cup all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon kosher salt, and ¼ teaspoon baking soda in a medium-sized bowl and set aside.
Whisk the ½ cup granulated sugar, ½ cup brown sugar, ½ cup buttermilk, ½ cup vegetable oil, 3 egg yolks, 2 teaspoons vanilla extract, and chocolate mixture together in a large bowl.
Stir in the flour mixture until smooth, being careful not to overmix.
Finally, add the 1 ½ cups rhubarb. Stir until it is evenly distributed.
Pour the batter into the prepared loaf pan.
Bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Then carefully remove the cake from the pan and let it continue to cool on the wire rack.

Notes

Use room temperature ingredients. Room-temperature ingredients are easier to incorporate together.

Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and it is worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.

Do not overmix the batter. Overmixing can incorporate too much air causing the cake to rise quickly and then fall in the center as it bakes. Overmixing can also create tough cupcakes.

Allow the cake to cool completely before slicing.

Storage: Once the cake has cooled, store it in an airtight container at room temperature. This cake should stay moist for up to 3 days.

For longer storage, the cake can be refrigerated for up to 7 days.

Nutrition