Looking for a way to get rid of all your Green tomatoes? Sneak them into this delicious moist cake.
⅔ cup butter unsalted
1¾ cup cane sugar
4 ounces unsweetened chocolate melted
1 teaspoon vanilla
2 ½ cups unbleached white flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon sea salt
1 tablespoon instant espresso
1 cup beer
1 cup pureed green tomatoes
¼ to ½ cup water
Preheat oven to 350 degrees.
Grease a 9 by 13 inch baking pan or cupcake tins.
In a large bowl cream the butter and sugar. Stir in the chocolate.
Add the eggs one at a time, beating after each addition.
Add vanilla, beat again.
Combine all the dry ingredients in another bowl.
Combine the espresso, beer and green tomatoes.
Alternately add the dry ingredients and green tomato mixture to the butter mixture starting with the dry ingredients.
If the batter appears stiff, add a little water and mix to incorporate.
Pour the batter into the prepared baking pan(s). Bake for 35 minutes or until a tester inserted into the center comes out clean.
Use chocolate icing of your choice.