I’m Not Bloody Kidding: Chocolate-Tomato Cake
When I think of chocolate pairings I usually go with strawberries, orange, mint and perhaps bourbon. Tomato, I think not.
A colleague recently told me how she substitutes water with canned tomato as the wet ingredient for her chocolate cake mix. Yes, you read that right. Tomato in a chocolate cake. As I’m not the baker in my household, it was nice to know that this little experiment would consist only of a box of chocolate cake mix and a can of diced tomatoes.
Following the instructions on the back of the box, an Organic Chocolate Cake Mix from Arrowhead Mills, I added just short of a whole can of Whole Foods 365 brand of no salt added, plain diced tomatoes, pureed.
Read on to see how this crazy combination turned out.
You can definitely taste the tomato, but not in a what the hell did you do with my chocolate kind of way. It gave the cake a little something extra, a softer, moister body. The tomato also added a little tartness, which a boxed chocolate cake mix wouldn’t ordinarily provide.
I’m not sure if this is something I would do for a recipe from scratch but it certainly gives a nice touch to a box of powder by adding the nutritional benefits of iron, vitamins A & C and fiber. It certainly does no harm. But a word of advice from someone who knows better: I wouldn’t tell those eating the cake that there is tomato in it. It’s not something many people want to hear (my better half didn’t go anywhere near it).
What other combination do you think would work in box of cake mix: jalapeno water, cranberry juice? Give us your ideas in the comments.