Adding tomatoes to the sweet baked goods is nothing new. Think about zucchini, sweet potato and pumpkin in the baked goods that you have been seeing and enjoying. As you probably know, tomatoes are botanically a fruit and they are sweet and juicy. So using tomatoes in chocoalte cakes or muffins is just as naturally as using bananas and carrots in cakes. Bakers having been using tomatoes for at least the past 50 years to enrich the flavour of baked goods and help the texture stay soft for longer. This chocolate loaf cake is rich with melted chocolate, butter, olive oil, eggs and cocoa powder, using tomato paste and juice to enhance the flavour and texture. If a loaf doesn't feel like a cake to you, feel free to use a muffin pan, or a round cake pan. While the coffee glaze is not absolutely necessary, but the intense and robust flavour of coffee pairs perfectly with dark chocolate.
Coffee Glazed Chocolate Tomato Loaf Cake adapted from Good Food
Cake BatterCoffee Glaze
160 g Tomato juice
30 g Tomato paste
150 g Brown sugar (or up to 300 g if you prefer sweeter)
2 tsp Vanilla extract
50 g Unsalted butter
50 g Dark chocolate with 70% cocoa content
50 g Olive oil
4 Eggs (60 g each)
200 g Plain flour
50 g Dutch-processed cocoa powder
1 tsp Baking powder
25 g Boiling water
1 tsp Instant coffee powder
1/2 ts...
