3 large eggs
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup oil
1/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3/4 cup pureed tomatoes
Ganache
1/2 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter
1 tablespoon corn syrup
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans.
In a medium bowl, using a mixer on high speed, beat the egg whites (reserving the yolks) until stiff peaks form, about 2 minutes; set aside.
In an additional medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together oil, butter and granulated sugar until well combined and creamy, about 1-2 minutes. Beat in yolks, vanilla and tomato until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined, about 2 minutes; fold in egg whites until combined.
Divide batter into cake pans. Bake 33-37 minutes or until a toothpick inserted into cakes comes out with moist crumbs attached. Cool pans on wire racks for 12 minutes; run a knife around outside edges and invert onto wire racks to cool completely.
To make the ganache, heat cream in s small saucepan over medium-low heat, and bring to a simmer. Reduce heat to low and whisk in chocolate until melted; whisk in butter, corn syrup and vanilla until combined. Pour and spread ganache over cooled cake layers.
Makes 10-12 servings
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup oil
1/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3/4 cup pureed tomatoes
Ganache
1/2 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter
1 tablespoon corn syrup
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans.
In a medium bowl, using a mixer on high speed, beat the egg whites (reserving the yolks) until stiff peaks form, about 2 minutes; set aside.
In an additional medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together oil, butter and granulated sugar until well combined and creamy, about 1-2 minutes. Beat in yolks, vanilla and tomato until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined, about 2 minutes; fold in egg whites until combined.
Divide batter into cake pans. Bake 33-37 minutes or until a toothpick inserted into cakes comes out with moist crumbs attached. Cool pans on wire racks for 12 minutes; run a knife around outside edges and invert onto wire racks to cool completely.
To make the ganache, heat cream in s small saucepan over medium-low heat, and bring to a simmer. Reduce heat to low and whisk in chocolate until melted; whisk in butter, corn syrup and vanilla until combined. Pour and spread ganache over cooled cake layers.
Makes 10-12 servings
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