Thundercake
Thundercake is a rich chocolate cake with a hint of tomato flavor, topped with strawberries and chocolate frosting, perfect for special occasions or indulgent dessert cravings.
Ingredients
Instructions
- Cream together shortening, sugar, and vanilla, one at a time. Blend in the egg yolks.
- Beat the egg whites until stiff, then fold into the mixture.
- Add cold water and pureed tomatoes to the mixture.
- Sift together the cake flour, dry cocoa, baking soda, and salt.
- Mix the dry ingredients into the creamy mixture.
- Divide the batter evenly into two greased and floured 8 1/2-inch round pans.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- Frost with Chocolate Butter Frosting.
- Top with strawberries before serving.
Tips & Substitutions
For a richer flavor, consider using unsweetened applesauce as a substitute for some of the shortening. Ensure that the egg whites are at room temperature before beating them for maximum volume. If you want to reduce sugar, you can use a sugar substitute like stevia, but it may alter the texture. This cake pairs beautifully with Chocolate Butter Frosting to complement its unique tomato and cocoa blend.
Serving Suggestions
Serve the Thundercake at room temperature and consider pairing it with fresh strawberries or whipped cream for an extra touch. It works well as a dessert after a hearty meal or alongside a cup of coffee. You can also serve it with a scoop of vanilla ice cream for a delightful contrast to the cake's richness. For a unique twist, try it with a side of Tomato Soup Cookies.
Storage & Reheating
Store any leftover Thundercake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you prefer to freeze it, wrap slices tightly in plastic wrap and place them in a freezer bag, where they can last for up to 3 months. Thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Thundercake contains roughly 322 calories, with 3g protein, 32g carbohydrates, and 21g fat. It is a good source of vitamin C (18% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 602mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Thundercake ahead of time?
Yes, Thundercake can be made ahead of time. You can bake and cool the layers, then wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days. Frost the cake just before serving for the best texture and flavor.
What can I use if I don't have shortening?
If you don't have shortening, you can substitute it with an equal amount of unsalted butter or even coconut oil for a different flavor profile. Keep in mind that using butter may result in a slightly richer cake, while coconut oil can add a subtle tropical note.
Is there a gluten-free option for this recipe?
Yes, you can make a gluten-free version of Thundercake by substituting the cake flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum to help with the cake's structure. This way, you can enjoy this unique recipe while adhering to gluten-free dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).