Cocoa, flour, sugar and eggs are ingredients you’d expect to find in a cake. The surprise addition here is - tomato juice!
3/4 cup (185ml) tomato juice
1/4 cup (60ml) water
2/3 cup (60g) cocoa powder
21/4 cups (315g) plain flour
1 teaspoon bicarb soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (315g) sugar
1/2 cup (125ml) vegetable oil
3 large eggs
1 teaspoon vanilla essence
30g unsweetened chocolate
2 tablespoons low-fat (1%) milk
1 tablespoon cocoa powder
1/2 cup (125g) reduced-fat cream cheese
1/2 teaspoon vanilla essence
2 1/2 cups (350g) icing sugar, sifted
1/2 cup (170g) seedless raspberry jam
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Directions Preparation:20min › Cook:30min › Extra time:30min › Ready in:1hour20min
Cake: Preheat oven to 180 degrees C. Coat two 23cm round cake tins with non-stick cooking spray.
Bring the tomato juice and water to the boil in a small saucepan. Whisk in cocoa powder until completely dissolved. Remove from heat.
Stir together flour, bicarb soda, baking powder and salt in a medium bowl.
Beat sugar, oil, eggs and vanilla essence in a large bowl to combine. Beat in cocoa mixture. Beat in flour mixture just until evenly moistened. Divide batter between the prepared cake tins.
Bake until a skewer inserted in the centre of each cake comes out clean, 25 to 30 minutes. Transfer pans to a wire rack. Leave cakes to cool for 10 minutes. Turn cakes out onto rack. Allow to cool completely before icing.
Icing Place the chocolate and milk in a medium microwave-safe bowl and microwave on high power 1 minute. Stir until smooth. Whisk in cocoa powder until smooth. Whisk in cream cheese and vanilla essence. Stir in icing sugar until combined.
To Assemble: Place one cake layer on a serving plate. Spread with jam and about a third of the icing mixture. Place second layer on top. Spread the rest of the icing over top and side of cake.