Green Devil Cake & Chocolate Glaze
Yield
1 cakePrep
20 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ¾ | cups |
brown sugar
packed |
*
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 4 | ounces |
unsweetened chocolate
unsweetened, melted |
|
| 1 | cup |
sour milk
|
|
| 1 | cup |
tomatoes
green, pureed |
|
| ¼ | cup |
butter
softened |
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 1 | x |
chocolate glaze
|
* |
| 1 | x |
whipped cream
|
*
|
| 1 | x |
cinnamon
ground |
*
|
| 1 | x |
raspberries
fresh |
*
|
| 1 | x |
orange zest
strips |
*
|
| Chocolate glaze | |||
| 4 | ounces |
semi-sweet chocolate
semi-sweet, melted, null, null |
|
| 3 | tablespoons |
butter
melted |
|
| 1 ¼ | cups |
powdered sugar
sifted |
|
| 3 | tablespoons |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 591 | ml |
all-purpose flour
|
|
| 414 | ml |
brown sugar
packed |
*
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 115.6 | ml/g |
unsweetened chocolate
unsweetened, melted |
|
| 237 | ml |
sour milk
|
|
| 237 | ml |
tomatoes
green, pureed |
|
| 59 | ml |
butter
softened |
|
| 2 | large |
eggs
|
|
| 15 | ml |
orange zest
grated |
|
| 1 | x |
chocolate glaze
|
* |
| 1 | x |
whipped cream
|
*
|
| 1 | x |
cinnamon
ground |
*
|
| 1 | x |
raspberries
fresh |
*
|
| 1 | x |
orange zest
strips |
*
|
| Chocolate glaze | |||
| 115.6 | ml/g |
semi-sweet chocolate
semi-sweet, melted, null, null |
|
| 45 | ml |
butter
melted |
|
| 296 | ml |
powdered sugar
sifted |
|
| 45 | ml |
water
hot |
|
Directions
CAKE: In a large mixing bowl combine flour, brown sugar, baking powder, baking soda and cinnamon.
Add melted chocolate, sour milk, tomatoes, butter, eggs and grated peel.
Beat with an electric mixer on low speed until combined.
Beat on medium speed for 2 minutes.
Pour into greased and floured 13x9x2-inch baking pan.
Bake in a 350℉ (180℃) F oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
Cool cake in pan on wire rack.
Drizzle glaze over each serving; serve with whipped cream, sprinkled with cinnamon and berries, if desired.
CHOCOLATE GLAZE: Melt chocolate and butter over low heat, stirring frequently.
Remove from heat.
Stir in sifted powdered sugar and hot water.
Stir in additional hot water, if needed, to make of drizzling consistency.
