Great British Bake Off winner John Whaite is here to bring you your next lockdown bake and it, um, includes a not-so-secret ingredient of tomato soup.
Tomato soup and chocolate together? Apparently, it works.
Forget your banana breads and cinnamon swirl buns, as John has whipped up a cake full of all that chocolate fudgey goodness that will certainly improve your nights of staying in at home and binge-watching Netflix.
The key to this cake, however, is pretty baffling as it uses tomato soup and while that might sound strange, it’s supposedly what makes the cake oh so tasty.
Appearing on Steph McGovern’s Packed Lunch, John revealed: ‘It’s a chocolate fudge cake with tomato soup, I know it sounds [weird], but it’s amazing. This is my invention, but I didn’t invent the idea. It’s from 1950s America. The tomato soup just makes it so fudgey and sweet as well. It sweetens it that little bit more.’
If you fancy giving it a go, you can find the recipe below – a little advice from John, the frosting is ‘life changing’, make sure to make that first but ‘be patient’ as it takes a couple of hours to set.
The tomato soup goes into the cake mixture (Picture: Channel 4)
For the cake mixture:
- 400g dark brown muscovado sugar
- 80g cocoa powder
- 320g self-raising flour
- 120g unsalted butter
- 120g sunflower oil
- 240ml hot water
- 220g Campbell’s condensed tomato cream soup
- 4 large eggs
For the frosting:
- 150ml hot water
- 240g dark brown muscovado sugar
- 150g cocoa powder
- 120g unsalted butter
- Preheat the oven to 180C/160C fan/gas mark 4, grease two tins and line bases with circles of baking paper.
- Make the frosting first by mixing the water, sugar, cocoa powder and butter in a saucepan whole over a low/medium heat, stirring continuously.
- Once melted and the sugar is fully dissolved, remove from heat and leave to cool.
- For the cake mixture, beat together the butter, muscovado sugar and half of the tomato soup until fluffy.
- Add the rest of the tomato soup and beat in the eggs.
- Sift in the flour and cocoa powder then add in the hot water while mixing until mix seems velvety and smooth.
- Divide mixture into two cake tins and bake for 25-35 minutes.
- Allow to cool for 5 minutes in the tins, then remove to cool on wire racks.
- When cool and the icing looks thick and spreadable, use one third of icing to ice the top of one cake.
- Place the other cake on top of the iced cake and spread the remaining icing over the top and sides.
John says the tomato soup makes the cake sweeter (Picture: Channel 4)
The Bake Off winner says the frosting is ‘life-changing’ (Picture: Channel 4)
Fans will remember John from The Great British Bake Off in 2012, back when it aired on the BBC and was hosted by Mel Giedroyc and Sue Perkins.
The pastry chef took home the coveted plate trophy, winning the series and beating runners-up Brendan Lynch and James Morton.
Last year, John shared some words of wisdom for those who are set to follow in his footsteps as Bake Off champ and warned them to ‘stay true to themselves’.
He told Metro.co.uk: ‘My advice is just to be prepared for the frenzy, the post Bake Off aftermath. But do not forget who you are.
‘To thine own self be true. It’s very easy to get swept away with the tide. But the tide will slowly recede as it does, so enjoy it but don’t take it too seriously.’
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