Chocolate Tomato Cake
A sweet, moist chocolate cake with the umami hit of tomato without the tomato taste.
Servings:4 people
Equipment
- 1 food processor
- 1 large mixing bowl
- 1 set of measuring cups
- 1 set of measuring spoons
- 1 mixing spoon
- 1 baking pan
- 1 kitchen scale
Ingredients
Wet Ingredients
- 350 grams ripe tomatoes (The more ripe the tomatoes the better. This should yield about 1 and 1/3 C tomato puree.)
- 2 medium eggs
- 1 cup sugar
- 2 tbsp molasses
- 1/2 cup vegetable oil
Dry Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1.5 tsp ground cinnamon
- 1.5 tsp ground nutmeg
- 3/4 tsp ground ginger
Instructions
- Preheat oven to 350 F (175 C).
- Line a baking pan with parchment paper and grease it. For silicon pans you can skip this step.
Using food processor
- Wash and de-stem the tomatoes. Add them to the food processor and puree until smooth.
- Add eggs, sugar, molasses, and oil to the food processor and mix thoroughly.
Using mixing bowl
- In a large bowl, combine flour, baking soda, salt, and spices. Mix well.
- Pour the wet ingredients from the food processor into the dry ingredients and mix thoroughly.
Baking
- Pour into the baking pan, smooth the surface.
- Bake for 35-45 minutes or until a long toothpick comes out clean. If using silicon pans, expect to add 5 to 10 minutes to your cooking time.
Notes
The original recipe recommends a glaze, but you could also make a cream cheese icing or drizzle. I found it is just fine to eat on its own, but we also enjoyed it with a maple-buttercream icing.
