Secret ingredient chocolate cake

Secret ingredient chocolate cake


3 people made this

About this recipe: Cocoa, flour, sugar and eggs are ingredients you’d expect to find in a cake. The surprise addition here is - tomato juice!

Lynn Lewis

Serves: 16 

  • 185 ml tomato juice
  • 60 ml water
  • 60 g unsweetened cocoa powder
  • 315 g plain flour
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 300 g sugar
  • 125 ml vegetable oil
  • 3 large eggs
  • 1½ teaspoons vanilla essence
  • for the icing
  • 30g unsweetened chocolate
  • 2 tablespoons low-fat milk
  • 1 tablespoon unsweetened cocoa powder
  • 125 g reduced-fat cream cheese
  • 350 g icing sugar, sifted
  • 170 g seedless raspberry jam

Prep:20min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr20min 

  1. Preheat oven to 180°C. Coat two 23 cm round cake pans with non-stick cooking spray.
  2. Bring the tomato juice and water to the boil in a small saucepan. Whisk in cocoa powder until completely dissolved. Remove from heat.
  3. Stir together flour, bicarbonate of soda, baking powder and salt in a medium bowl.
  4. Beat sugar, oil, eggs and 1 tsp vanilla essence in a large bowl to combine. Beat in cocoa mixture. Beat in flour mixture just until evenly moistened. Divide batter between pans.
  5. 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.
  6. For the 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 ½ tsp vanilla essence. Stir in icing sugar until combined.
  7. 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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