Chocolate cake with tomato jam

Chocolate cake with tomato jam

Made with Whole peeled tomatoes

The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.

cooking sketch 20 min (PREP TIME: 20 min)

cooking sketch Medium

8 people


  • For the cake:
  • 240 g butter (room temperature)
  • 270 g sugar
  • 1/2 vanilla pod (scraped seeds)
  • 3 eggs
  • 300 g flour
  • 40 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 120 ml hot water
  • 220 ml milk
  • 15 ml lemon juice
  • For the filling:
  • 500 g Mutti Pelati
  • 220 g sugar
  • 1/2 vanilla bean (scraped seeds)
  • 1 strip lemon peel
  • 1 strip orange peel
  • Pinch of salt
  • Decoration: Powdered sugar

For the filling:

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Chocolate cake with tomato jam: Method

  1. For the tomato jam cut the Pelati tomatoes into pieces and gently squeeze out the seeds and juice.
  2. Cook over a medium heat in a saucepan with the sugar, vanilla seeds, lemon, orange and salt. Stir frequently to ensure the mixture is cooking evenly until most of the liquid has evaporated. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and allow to cool.
  3. For the cake grease two round 20cm cake tins with butter and line the bottom with baking paper. Preheat the oven to 180° conventional/160° fan.
  4. Mix the milk and lemon juice and set aside.
  5. In a mixing bowl, beat the sugar and butter with an electric mixer until creamy.
  6. Add the vanilla seeds and eggs and continue to beat until the mixture is combined. Boil the hot water and set aside.
  7. In a separate bowl, sift the cocoa powder, flour, baking powder and baking soda and whisk.
  8. Add the dry ingredients to the wet, along with the hot water, and gently fold with a wooden spoon. Add the milk and lemon mixture and fold until combined.
  9. Divide the batter into the prepared cake tins and bake for approximately 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool for about 10 minutes before transferring to a wire rack to cool completely.
  10. Spread tomato jam on top of one layer of chocolate cake then add the second layer of cake on top.
  11. Serve with powdered sugar.

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Also made with: Whole peeled tomatoes

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