Day four of cooking with Clamato and I came up with a chocolate cake that will grab with the moist chocolate and then give you a small punch in the throat and move forward to warm your mouth. It is a unique sensation when you are not expecting it out of a chocolate cake. Something I wanted to experiment with to see how it tasted. I have seen and eaten the dark chocolate bars with red cayenne peppers in them and wanted to create something similar.
One complaint I have with scratch cakes as they are usually very dry or they dry out quickly. I searched the internet looking for a recipe that incorporated a pudding mix but they were all using a box cake mix also. Maybe you can’t consider it a scratch cake with a pudding mix in it. Anyway, I created this recipe using Extra Spicy Mott’s Clamato and boosted up the spice with some cayenne. I was thinking that the Clamato would act like buttermilk in a cake recipe. If you want a really moist and delicious cake that doesn’t dry out in a day, this is it. If you don’t want the spice omit the cayenne in both the batter and icing and use regular Mott’s Clamato. You will love this cake, moist, rich and full of flavor and not that much more difficult than a box mix. Enjoy!
- 2 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 113 gm. instant chocolate pudding
- ½ tsp. cayenne, optional
- 2 cups sugar
- 1 cup butter, at room temperature
- 2 large eggs
- 1 cup Extra Spicy Mott’s Clamato or regular Mott’s
- 2 heaping Tablespoons cocoa powder
- ½ cup boiling water
- ½ tsp. cayenne, optional
- Cooking spray
- 1 cup butter
- 1 cup icing sugar
- 1 Tbsp. milk
- ¼ cup cocoa
- ¼ cup boiling water
- 3 squares bittersweet chocolate, melted and cooled
- ¾ tsp. cayenne, optional
- Preheat oven to 350F. Spray a 9×13″ pan with the cooking spray and set aside. In a large bowl combine flour, salt, baking soda, cayenne if using and pudding mix with a whisk, set aside. Mix the cocoa and boiling water together and stir to dissolve the cocoa. Cream the butter and sugar together in a standup mixer. Add the eggs one at a time. Alternate adding the Clamato and the flour mixture (the Clamato will make the mixture look curdled but it will smooth our with the addition of the flour). Add the cocoa mixture. Pour the batter into the prepared pan. Bake for 40-45 min. until a cake tester comes out clean. Let cake cool completely.
- For the icing. Mix the cocoa with the boiling water and stir until dissolved, let cool. Melt the chocolate squares in the microwave on half power, stirring frequently so it doesn’t burn, 1½-2 min., let cool. Cream butter in a large bowl with a hand held mixer and add icing sugar and the milk. When the cocoa and chocolate have cooled add to the butter mixture and continue to blend for 3-5 min. Add cayenne if using and blend well.
- Ice over cooled cake and refrigerate to set icing. Warm cake at room temperature before serving.
Entertaining Tip with Mott’s Clamato
Now here is my entertaining tip that I have been working up to for the last four days. If you have been to our house for a more formal meal you will have seen my menu cards that also work as a place card. We usually have our cocktails (I make a new one for each dinner party) in and around the kitchen but when we move into the dining room I have the menus set out so you can see what you will be enjoying over the evening. A lot of them are more intricate than this but that depends on what we are serving. Plus it is an easy reference to where you are seated. The kids love to see their name on the menu and usually want to take them home as a keep sake. Collect fun and fancy papers when you see them, to you have on hand to create your menus.
Well, I have sure enjoyed my last four days cooking with Mott’s Clamato, something I have in the fridge at all times. Grab some today and try some of these recipes or create your own or just enjoy a big icy cold Caesar, nothing is better!!