Yep, we've not gone mad... tomato soup in a cake actually works. It brings moisture and texture to the cake, without any wild tomato flavours you might expect. In fact, the soup actually adds a really pleasant sweetness. Don't knock it until you've tried it!
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Yields:
15
Prep Time:
30 mins
Total Time:
1 hr 40 mins
Ingredients
- 375 g
unsalted butter, softened
- 600 g
soft dark brown sugar
- 7
medium eggs
- 375 ml
condensed cream of tomato soup (we used Heinz)
- 1 tsp.
vanilla essence
- 675 g
self-raising flour
- 120 g
cocoa powder
- 375 g
natural yoghurt
For the frosting:
- 400 g
unsalted butter, softened
- 800 g
icing sugar
- 1 1/2 Tbsp.
cocoa powder
- 1 tsp.
vanilla essence
- 4 Tbsp.
milk
Chocolatey strands and dark chocolate curls, to decorate
Directions
- Step 1Preheat oven to 180ºC (160ºC fan). Grease and line 3 x 20.5cm spring-form cake tins with parchment.
- Step 2Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well between additions. Fold in soup, vanilla, flour, cocoa and yoghurt with a pinch of salt.
- Step 3Divide the mixture equally between the three tins and spread to level. Bake for 50 mins until a skewer comes out clean. Allow to cool in the tins.
- Step 4Make the buttercream: cream butter and icing sugar together until light and fluffy. Beat in cocoa, vanilla and milk.
- Step 5Remove cakes from their tins and level the tops of two by shaving off the ‘dome’ with a serrated knife. Place one of these layers on a cake stand and top with buttercream. Place the next levelled layer on top and spread with buttercream. Repeat with the last ‘domed’ layer. Spread buttercream over the sides of the cake. Carefully tip the cake stand and sprinkle with the upper-facing side with chocolatey strands (alternatively, tip the strands into your hand and stick on the side of the cake – you may want to wear a glove for this). Scatter chocolate curls over the top and serve.
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