Chocolate Rhubarb Crumble Cake

This recipe combines two of my favourites rhubarb and chocolate.

The coffee gives it a richness and a more complex flavour.

And of course, everything tastes better with a crumble on the top!

Happy Baking!

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Ingredients

For the cake

100g dark chocolate

2 eggs

75g icing sugar

160ml milk

40ml coffee

100g rapeseed oil

200g flour

1 tbsp cocoa powder

1 tsp baking powder

Vanilla essence

Salt

250g rhubarb (cut into small pieces)

For the crumble

50g flour

50g oats

50g butter

50g sugar

1 tsp ground ginger

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Method

1. Preheat the oven to 180°C (fan) and line the base of a 26cm springform tin.

Crumble

1. In a bowl - combine the flour, oats, sugar and ginger.

2. Rub in the butter with your fingertips until you get a crumbly texture.

Cake

1. Melt the chocolate.

2. In a bowl - combine the eggs, icing sugar, milk, coffee, oil, a pinch of salt and vanilla essence to taste.

3. Add in the chocolate.

4. Fold in the flour, baking powder and cocoa powder.

5. Spread the batter evenly into the tin.

6. Scatter over the rhubarb pieces.

7. Sprinkle the crumble on top.

8. Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean.

9. Transfer to a wire rack to cool.