have you heard from me that ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87) is the best chocolate butter cake that i’ve ever tasted? it is moist, has a wonderful texture, and the color is deep dark from the caramelization of the tomato.
you must -not- reveal tomato soup as one of the ingredients. few bakers have objected to this recipe; indeed several people have rated the cake as not their favorite. for me it worked well, very well, very very very well!!! what i love best is the tomato adding extra dimension to chocolate, a bit of sweetness, a bit of tartness, shine and depth in color. tomato also adds moistness and shelf-life qualities.
the success of my experience may be due to these two additional factors:
1- i normally use green & blacks cocoa. this cocoa has an excellent flavor, color, and lacks any burnt taste that is characteristic on many cocoas. however, for the chocolate tomato cake, i used cacao barry cocoa, which does have a slight burnt taste. most certainly, the tomato changed the burntness into heaven!
2- i also used a few drops of la cuisine chocolate arome!