Before becoming the lazy baker that I now am, I have used this fail safe recipe for the most sinfully delicious chocolate cake for years! Until I fell i hot hooked on premix. The inclusion of coffee and vinegar gives me an amazing result. This is one of the reasons I always have at least one type of vinegar at home.
Few days ago Uzo’s Food Lab hosted an Instagram live session and Tomatoes was the topic. And she used tomatoes in baking chocolate cake! I knew I was going to try it!
Last night I did and gosh it is super moist and moreish.
Blended Fresh tomatoes is the secret ingredient! Uzo boiled her Tomato puree down to a paste, I used mine raw.
The science behind the interaction of these ingredients is what brings the magic. It’s delicious and I’d be doing this often.
Of course being the lazy Baker that I am, i used Cakeflair– Chocolate Cake premix, followed the instructions and substituted the water for blended tomatoes.
I whipped cream with chocolate spread from The Chocboy Chocolate/Peanut Butter Spread and covered the cake.
Husband dearest has asked me to go and explore adding Tomato/Tastashe/Rodo to chocolate cake🤦♀️🤦♀️🙄. Did you know though that chocolate pairs beautiful with chillies? Now you know!
Recipe (Using premix)
The recipe on the pack called for 1 cup of water, because I was using a fresh blend of tomatoes, I used 1.5 cups of tomato blend. I used about 8 medium sized to achieve it.
Recipe (Without premix)
When i’m not using premix, this is the recipe I use for Sinfully Delicious Chocolate Cake
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 1/2 cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon grated nutmeg
- 1 cup hot, strong coffee (if you are using tomatoes skip this and use 1 1/2 cup blended tomatoes)
- 1 cup milk (using tomatoes, use 1/2 cup milk instead)
- 1/2 cup vegetable oil
- 2 teaspoons vinegar. (Using tomatoes, skip this)
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9×13-inch pan. (If using parchment paper, grease pan and line with parchment.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, milk, oil and vinegar, nutmeg, vanilla extract.
- Mix all and finally add coffee, mix until smooth; the batter will be thin. (If using Tomatoes this would be the point you add your fresh tomato blend).
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool for a few minutes in pan before removing.
- Leave to cool completely on wire rack before frosting or wrapping.