Dessert

Warm caramel, chocolate and rhubarb swirl cake

This dense, moist chocolate cake features swirls of chocolate, caramel and rhubarb and is drizzled with gooey caramel sauce. A delicious addition to any sweet occasion
Warm caramel, chocolate and rhubarb swirl cakeRob Shaw/Bauersyndication.com.au
12
2H 5M

Ingredients

Stewed rhubarb

Method

1.Preheat oven to 160°C. Grease a deep 22cm bundt cake pan generously with butter.
2.For the stewed rhubarb, combine the rhubarb, sugar and water in a small saucepan. Bring to the boil. Reduce heat to low and simmer, covered, for 4-5 minutes until tender and pulpy. Drain well and cool.
3.Whisk the sifted combined flours and eggs into the butter mixture. Divide into two bowls. Stir the melted chocolate into 1 bowl. Whisk ½ cup caramel into the remaining bowl.
4.Dollop alternate spoons of chocolate and caramel cake mixtures and stewed rhubarb into pan. Bake for 1¾ hours until cooked when tested.
5.Cool cake for 10 minutes, then turn onto a wire rack to cool.
6.Meanwhile, heat the remaining caramel in a small saucepan. Drizzle over the cake to serve.
  • This a really dense, moist cake that will keep well in an airtight container in the fridge for 3-4 days. Return to room temperature to serve. Accompany with cream, if liked.
Note

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