Cocoa, flour, sugar and eggs are ingredients you’d expect to find in a cake. The surprise addition here is - tomato juice!
4 people made this
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
Directions Prep:20min › Cook:30min › Extra time:30min › Ready in:1hr20min
Preheat oven to 180°C. Coat two 23 cm round cake pans 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, bicarbonate of soda, baking powder and salt in a medium bowl.
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.
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.
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.
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.