This one settles the moisture issue with cakes. Mixing an all time favorite tomato soup with chocolate.
“Big Red” Chocolate Cake
Ingredients: 2 and a quarter cups of self-raising flour, one third of a cup of cocoa, 1 teaspoon of bicarbonate soda, one and a quarter teaspoon of ginger, one and a third cup of caster sugar, 420 grams can big red tomato soup or rich tomato soup, 2 eggs, 125 grams butter, 1/4 cup of water.
Preheat oven to 180 degrees celsius or 356 degrees fahrenheit. Grab two bowls, mix all dry ingredients together in a bowl (flour, cocoa, soda, ginger and caster sugar), add wet ingredients together in the other bowl (soup, eggs, butter and water). Combine all ingredients together and beat until smooth about 3-5 minutes. Pour into greased 23 centimeter (metric) cake tin or 9 inch (imperial) cake tin. Bake in preheated oven for approx. 1 hour – 1 and 15 minutes. Once cooked, cool completely and top with chocolate icing. For chocolate icing 100 grams soft butter, half a teaspoon of vanilla essence, 2 cups sifted icing sugar, 1 tablespoon of milk, add 2-3 tablespoons of cocoa made into a paste with a little amount of hot water in a cup, Beat together until smooth. Remember the secret with icing is to add the liquid slowly and make sure the mixture stays firm. Spread evenly over cooled cake.