Secret Ingredient Chocolate Cake
(2)
1 hour 20 minutes
Cocoa, flour, sugar and eggs are ingredients you’d expect to find in a cake. The surprise addition here is - tomato juice!
Lynn Lewis
15 people made this
Ingredients
Serves: 16
- Cake
- 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
- Icing
- 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
- To Assemble
- 1/2 cup (170g) seedless raspberry jam
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.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
1
- 16 Apr 2010
1
- 16 Apr 2010