Secret ingredient chocolate cake

    1 hour 20 mins

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

    3 people made this

    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.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (2)


     -  16 Apr 2010  (Review from Allrecipes AU | NZ)


     -  16 Apr 2010  (Review from Allrecipes AU | NZ)

    Write a review

    Click on stars to rate
    See all 6 collections