Chocolate Soup Cake

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

The ingredient of Chocolate Soup Cake

• 250g unsalted butter chopped softened
• 400g dark brown sugar
• 5 eggs
• 1 cup 250ml canned tomato soup
• 3 cups 450g self raising flour sifted
• 80g good quality cocoa powder sifted
• 250g sour cream brought to room temperature
• 250g dark 70 chocolate chopped
• 400g unsalted butter softened
• 2 1 2 cups 300g pure icing sugar sifted

The Instruction of chocolate soup cake

• preheat the oven to 160c grease the base and sides of two 20cm round cake pans and line with baking paper
• 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
• 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
• 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
• 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
• 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

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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