Name: Chocolate and rhubarb layer cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10
Ingredients: 350 gram (about 2¾ cups) plain flour; 3/4 cup cocoa; 1/2 teaspoon baking powder; 2 teaspoon baking soda; 4 eggs; 2 cup caster sugar; 1 1/2 cup strong plunger coffee; 1 cup vegetable oil; 2 teaspoon vanilla extract; 2 cup chopped roasted rhubarb; Cocoa cream filling; 300 millilitre cream; 3 tablespoon icing sugar; 3 tablespoon cocoa; White chocolate ganache; 75 millilitre cream; 100 gram white chocolate buttons

Chocolate and rhubarb layer cake

Magnificent mums call for only the most magnificent cakes! This is an easy chocolate cake to bake and once generously filled with lashings of cocoa-laced whipped cream, drizzled with white chocolate ganache and topped with roasted rhubarb to add a slightly tart note, it is truly spectacular.

Serves 10

Prep

20M

Cook

45M

Total

1H 5M

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Ingredients

350 gram (about 2¾ cups) plain flour

3/4 cup cocoa

1/2 teaspoon baking powder

2 teaspoon baking soda

4 eggs

2 cup caster sugar

1 1/2 cup strong plunger coffee

1 cup vegetable oil

2 teaspoon vanilla extract

2 cup chopped roasted rhubarb

Cocoa cream filling

300 millilitre cream

3 tablespoon icing sugar

3 tablespoon cocoa

White chocolate ganache

75 millilitre cream

100 gram white chocolate buttons

Method

Chocolate and rhubarb layer cake

1.Preheat oven to 170°C. Line a 28cm springform tin with baking paper.

2.Sift together dry ingredients in a large bowl.

3.Beat eggs and sugar until pale and creamy, then pour in coffee, oil and vanilla. Mix until combined.

4.Fold wet ingredients into dry and stir until combined.

5.Pour into prepared tin.

6.Bake for 35-45 minutes or until a skewer inserted comes out clean.

7.Cool for 10 minutes in the tin before turning out onto a wire rack to cool. When completely cool, slice into 3 equal layers.

Cocoa cream filling

8.Whip cream to soft peaks, then add icing sugar and sifted cocoa. Continue beating to stiff.

White chocolate ganache

9.Heat cream to trembling stage, then add white chocolate buttons. Cover with a tea towel and leave for 10 minutes before whisking together to a smooth ganache.

To assemble

10.Use a fork to pulp one cup of the roasted rhubarb and spread half on the bottom layer of the cake. Spoon half the chocolate cream on top, add the second cake layer, and repeat.

11.Place the top layer, drizzle with ganache, leave for 10 minutes to set slightly, then top with the remaining rhubarb.

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.