Chocolate soup cake

Chocolate soup cake


The secret ingredient that makes this delicious chocolate cake super moist? Canned tomato soup!

The ingredient of Chocolate soup cake

  1. 250g unsalted butter, chopped, softened
  2. 400g dark brown sugar
  3. 5 eggs
  4. 1 cup (250ml) canned tomato soup
  5. 3 cups (450g) self-raising flour, sifted
  6. 80g good-quality cocoa powder, sifted
  7. 250g sour cream, brought to room temperature
  8. 250g dark (70%) chocolate, chopped
  9. 400g unsalted butter, softened
  10. 2 1/2 cups (300g) pure icing sugar, sifted

The instruction how to make Chocolate soup cake

  1. Preheat the oven to 160C. Grease the base and sides of two 20cm round cake pans and line with baking paper.
  2. Place butter and brown sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add the eggs 1 at a time, beating well after each addition. Fold in soup, flour, cocoa and sour cream until completely combined.
  3. Divide evenly between prepared pans and smooth using a palette knife. Bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool completely in pans.
  4. For the icing, place the chocolate in a heatproof bowl set over a saucepan of simmering water (donu2019t let the bowl touch the water) and stir until melted and smooth. Set aside to cool completely.
  5. Place butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and pale. Add the melted chocolate and beat until smooth and combined.
  6. Spread 1 cake with 1 cup icing, then top with remaining cake. Cover the top and sides with a thick layer of icing, swirling to create peaks, and cut into slices to serve.

Nutritions of Chocolate soup cake


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