Tomato Devil's Food Cake with Classic Boiled Icing

Name: Tomato Devil's Food Cake with Classic Boiled Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces chocolate sweet; 1/2 cup milk; 1 cup brown sugar, dark packed; 3 larg egg yolks; 2 cups cake flour sifted; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup butter; 1 cup sugar; 8 ounces tomato sauce; 1 tablespoon heavy whipping cream; 1 teaspoon vanilla extract; 2 large egg whites; 1/2 cup water; ⅓ cup corn syrup, light; 2 1/2 cups sugar; 2 large egg whites; 1 pinch salt; 1 teaspoon orange juice; 1 1/2 teaspoons vanilla extract

Servings: persons

4 ounces chocolate sweet
1/2 cup milk
1 cup brown sugar, dark packed
3 larg egg yolks
2 cups cake flour sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
8 ounces tomato sauce
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract
2 large egg whites
1/2 cup water
⅓ cup corn syrup, light
2 1/2 cups sugar
2 large egg whites
1 pinch salt
1 teaspoon orange juice
1 1/2 teaspoons vanilla extract

1
Preheat the oven to 350F (180C).
2
Grease and flour two 9 inch cake pans.
3
To make the cakes: Combine chocolate, milk, brown sugar and 1 egg yolk in the top of the double boiler.
4
Cook, stirring constantly, over hot water until smooth.
5
Remove from heat.
6
Sift the flour with the baking soda and salt into a medium bowl.
7
Beat the butter in the large bowl of an electric mixer until light.
8
Slowly beat in the sugar until light and fluffy.
9
Add the two remaining egg yolks, one at a time, beating thoroughly after each addition.
10
Slowly add the chocolate mixture.
11
Combine the tomato sauce, cream and vanilla in a small bowl.
12
Add to the batter in thirds, alternating with thirds of the flour mixture.
13
Beat the egg whites until stiff; fold into the batter.
14
Pour the batter into prepared pans.
15
Bake until a toothpick inserted in the centre comes out clean, about 25 minutes.
16
Cool on a wire rack before unmolding.
17
FROSTING: Combine water, corn syrup and sugar in a medium saucepan.
18
Heat to boiling; boil until the mixture thickens and forms a ball when a small spoonful is dropped into cold water (about 240F on a candy thermometer).
19
Beat the egg whites in a large bowl of the electric mixer until stiff.
20
Slowly beat in the hot syrup.
21
Combine to beat until spreading consistency.
22
Beat in orange juice and vanilla.
23
Spread over bottom layer, the sides and tops of cake.

1783

kcal

Calories

Fat

302

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 ounces chocolate sweet, 1/2 cup milk, 1 cup brown sugar, dark packed, 3 larg egg yolks, and more.

Yes, Tomato Devil's Food Cake with Classic Boiled Icing falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!