A beautiful chocolatey layer cake recipe which serves well for any number of fillings. For this rhubarb and orange chocolate cake, the two sponges are sandwiched together with rhubarb and orange cream. Perfect for afternoon tea in the garden.
Since I started this blog, my friends seem to have had a lot of “significant” birthdays. Is this just a weird coincidence or is it because I’m more aware of these things now I’m doing my blog and always seem to have cakes on the brain – rhetorical question. Last year we went to a 30th, a 40th, a 50th, a 60th and a 70th birthday party. I thought that was rather unusual.
A couple of weeks ago, we were off to the 2nd 60th birthday party this year. So, with some rhubarb to use up, I made yet another rhubarb and chocolate cake.
Part of the celebrations included painting a mural on a barn wall. What a lovely idea. Unfortunately, the rather wet weather we experienced prevented this happening. I suspected the planned bbq wouldn’t go ahead either and to be honest it wasn’t a rip roaring success.
Luckily there was still plenty of delicious food to be had in the house.
Despite the wretched weather, the party was a lively and fun affair. Amazingly, or possibly not, given it was a birthday, one large table was completely laden with cakes. Spoilt for choice was an understatement. I was rather perturbed, wondering who would go for my relatively plain looking cake. But hey, I needn’t have worried.
Rhubarb and Orange Chocolate Cake
It seems I have a following and those in the know homed straight in on my cake. I’m glad to say they were not disappointed. This was a great tasting cake. The sponge was even better than a similar one I made a while back with strawberries. And the rhubarb orange cream was gorgeous and complemented the chocolate really well.
The rhubarb cream is really delicious. All you need to do is cook up some rhubarb with sugar and a little orange juice. Once it’s cool add a spoonful of orange liqueur if you like that idea, then fold the lot into some whipped cream.
I had a substantial amount left over, which we had over the following couple of days with strawberries. Yum. But I’ve put a more modest quantity in the recipe, which is just right to fill this cake. However, if you want some to use for other purposes, just double or triple the quantities.
Rhubarb and Orange Chocolate Cake: Top Tips
Melt the chocolate over the pan of rhubarb as it cooks. It only takes a few minutes for the chocolate to melt. As soon as you’ve removed the pan, the rhubarb juice can start to evaporate. This is how I do it as it saves a little bit of washing up and general clutter.
If you don’t want the lines of the cooling rack to appear on top of your cake, cover the rack with a clean tea towel. Then turn your cakes out to cool on top of the cloth covered rack. This does create additional washing, so I only do this for special occasions.
Swap the rhubarb cream filling for strawberries and cream or raspberries and cream. Just slice the fruit and fold into the cream with a spoonful of icing sugar. They’re super delicious too.
Other Chocolate Layer Cakes You Might Like
- Celebratory chocolate cake (vegan)
- Chilli chocolate cake
- Malted chocolate cake
- Salted caramel chocolate cake
- Scandinavian chocolate cake (made with rye bread)
- Triple chocolate cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you bake this rhubarb and orange chocolate cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more rhubarb recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Rhubarb Orange Chocolate Cake. PIN IT.
Rhubarb and Orange Chocolate Cake – The Recipe
Rhubarb and Orange Chocolate Cake
- 100 g dark chocolate – broken into small pieces I used a spiced orange dark chocolate bar
- 175 g unsalted butter
- 200 g dark brown sugar
- 3 large eggs I used duck eggs
- 1 orange – juiced and zested
- 225 g wholemeal spelt flour I swapped 25g for quinoa flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tbsp cocoa powder
- 1 pinch sea salt
- 100 g Greek yoghurt
- 250 g rhubarb – cleaned and chopped two sticks
- 25 g golden granulated or caster sugar
- 1 tbsp orange liqueur (optional)
- 100 ml double cream
- Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water. Leave to cool a little.
- Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Cream the butter and sugar together until light in colour and fluffy in texture.
- Beat in the eggs, one by one, followed by the orange zest and melted chocolate.
- Sift in the dry ingredients: flour, baking powder, bicarbonate of soda, cocoa powder and salt. Stir until nearly combined.
- Reserve 1 tbsp of the squeezed orange juice for the rhubarb, then measure out 50 ml. If there's not enough juice, top up with water.
- Stir in the orange juice and yoghurt until everything is just combined.
- Divide the batter between two round 20 cm (8 inch) silicone moulds or lined cake tins. Bake in the middle of the oven for thirty minutes or until the tops are firm to the touch and an inserted skewer comes out more or less clean.
- Leave to cool for ten minutes, then turn out onto a wire rack to cool completely.
- Meanwhile stew the rhubarb with the sugar and the reserved 1 tbsp of orange juice until the rhubarb is soft and most of the water has evaporated. The mixture should be fairly thick and will take between about ten minutes. Leave to cool.
- Stir in the orange liqueur, if using.
- Whip the cream into peaks, then fold into the rhubarb mixture.
- Sandwich the cooked sponges with the cream, then dust the top of the cake with icing sugar.