This chocolate cake is made with tomato soup and it's simply divine
Ever heard of tomato soup chocolate cake?
Healthy ingredients – tick. One of our five a day – tick! Intense chocolatey cravings soon to be vanished – tick! Now there’s really no need for us to feel too guilty about tucking into a sweet treat. Sure isn’t it about what makes us feel good?
Not only is the tomato a little healthy element to add to our chocolate cake but it also adds a superb density and consistency to the chocolate mix.
Better yet, this light fluffy textured cake will take no time at all to make and it’s easy-peasy to put together.
Beware however, once family and friends have a nibble of this sweet, scrumptious slice of joy from delicious magazine, you may find yourself churning this delightful mixture regularly.
250g unsalted butter, chopped and softened
400g dark brown sugar
250ml (1 cup) canned tomato soup
450g (3 cups) self-raising flour, sifted
80g good-quality cocoa powder, sifted
250g sour cream, brought to room temperature
250g dark (70%) chocolate, chopped
400g unsalted butter, softened
300g (2 ½ cups) pure icing sugar, sifted
Preheat the oven to 160°C. Grab 2 20cm round cake pans and grease the bases and sides. Then line with baking paper.
Pop the butter and brown sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add the eggs 1 at a time, beating well after each addition. Fold in the soup, flour, cocoa and sour cream until completely combined.
Divide the mixture evenly between the prepared pans and smooth it over using a palette knife.
Bake for 1 hr 10mins, or until a skewer inserted in the centre comes out clean. Set aside to cool completely in pans.
For the icing, place the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Set aside to cool completely.
Place butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and pale. Add the melted chocolate and beat until smooth and combined.
Spread 1 cake with 1 cup icing, then top with remaining cake. Cover the top and sides with a thick layer of icing, swirling to create peaks, and cut into slices to serve.
Tah-dah!! Now you can enjoy the mouth-watering delight. Whether you decide to share it or not, is another story.