Rhubarb and chocolate layer cake

Rhubarb and chocolate layer cake

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

This is the cake I make when something unexpected happens. I always keep a baked sponge in my freezer, as they defrost very quickly, and I do admit it’s a bit crazy always to be prepared to serve cake for people who come to visit unexpectedly. But any visit will be much more hyggeligt with a home-baked cake. If not using a frozen one, bake the cake a day in advance, or it will be too difficult to cut.

Ingredients

Quantity Ingredient

For the sponge

Quantity Ingredient
butter, for greasing
4 large eggs
200g caster sugar
175g plain flour
1 teaspoon baking powder

For the rhubarb cream

Quantity Ingredient
1 vanilla pod
500g rhubarb, cut into 1-cm pieces
150g caster sugar
500ml double cream

For the chocolate icing

Quantity Ingredient
200g dark chocolate, (62% cocoa solids)
50g butter
100ml single cream

Method

  1. Preheat the oven to 180°C. Butter a round 25-cm cake tin and line the base with baking parchment.
  2. Beat the eggs and sugar together with an electric whisk until light and fluffy; they should double or even triple in volume, and turn pale. Sift over the flour and baking powder and gently fold them in. Pour into the prepared tin and bake in the oven for 25 minutes, until a skewer inserted into the middle emerges clean. Leave in the tin to cool on a wire rack, before removing from the tin. Leave overnight.
  3. The next day, for the rhubarb cream, split the vanilla pod (bean) lengthways and scrape out the seeds with the tip of a knife. Put the rhubarb, sugar and vanilla seeds into a small pan and stir until the sugar has melted. Cook over a gentle heat for 10 minutes, then set aside to cool.
  4. Put the chocolate and butter in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water, and heat until melted. Remove the bowl from the pan and whisk in the cream until it is a spreadable consistency. Cut the sponge across in half and spread the chocolate icing over the top of each half.
  5. Whip the cream and fold it into the rhubarb compote, saving some rhubarb pieces for decoration. Take one chocolate covered sponge and place on a round serving dish and spread with half the rhubarb cream. Place the second iced sponge on top and spread the rest of the rhubarb cream on top. Decorate with the reserved rhubarb.
Tags:
Scandinavian
Danish
Swedish
comfort food
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