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Chocolate 'soup' cake
Chocolate 'soup' cake
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Moist chocolate cake with a unique twist: canned tomato soup secret ingredient.
Ingredients:
  • 250g unsalted butter, chopped, softened
  • 400g dark brown sugar
  • 5 eggs
  • 250ml tomato soup
  • 450g self-raising flour
  • 80g good-quality cocoa powder, sifted
  • 250g sour cream, brought to room temperature
  • 250g dark (70%) chocolate, chopped
  • 400g unsalted butter, softened
  • 300g icing sugar
Instructions:
  • Heat your oven to a perfect 160C. Prepare two 20cm round cake pans by greasing the base and sides and lining them with baking paper.
  • In a stand mixer with the paddle attachment, beat butter and brown sugar until thick and pale. Gradually add eggs one at a time, ensuring they are well incorporated after each addition. Gently fold in soup, flour, cocoa, and sour cream until fully combined.
  • Evenly distribute the batter between the prepared pans and gently spread it with a palette knife. Bake for 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool completely in the pans.
  • Melt the chocolate in a heatproof bowl over simmering water, stirring until smooth. Allow the melted chocolate to cool completely before using.
  • In the bowl of a stand mixer with the paddle attachment, beat together butter and icing sugar until thick and pale. Mix in melted chocolate until smooth and well combined.
  • Spread a generous layer of creamy icing on one cake, then place the other cake on top. Blanket the entire cake with a luscious coat of icing, elegantly swirling to form peaks before slicing and serving.

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