Vegan Heartache Cake (revisited).

[classic33]

You cooked it?

Thought you were doing the cooking on this one?

 

[Bakemehappy]

What kind of aubergine did you use? Is it the Japanese variety that is big and round or the slender and longer ones? That cake looks delicious I do not see any trace of aubergine. I wonder why it is called heartache?

 

[Morning Glory]

What kind of aubergine did you use? Is it the Japanese variety that is big and round or the slender and longer ones? That cake looks delicious I do not see any trace of aubergine. I wonder why it is called heartache?

Just a standard purple eggplant that looks like this:

 

[Morning Glory]

I wonder why it is called heartache?

The cake recipe is from Harry Eastwood's book 'Red Velvet and Chocolate Heartache'. According to a number of reviews, its a book written in an irritating 'girly' style which assigns personalities to vegetables (Harry is a woman),
Here is what she says about this cake:
“THIS CAKE IS SAD. It’s dark & drizzling down the window panes. She puffs her chest in hope when she goes into the oven; she then breaks, like a chest heaving a sob. This is why Aubergine (the Eeyore of the vegetable world) is the right kind of friend to hold your hand.”
Looking at the original recipe, I note that it is made with two aubergines rather than one aubergine and one banana. Good news for @SatNavSaysStraightOn who hates bananas!

 

[Bakemehappy]

Oh I see thank you for that trivia @morning glory . I think I read something similar online, the blogger created her own take on some famous cake recipes but she injected her own bitter past into each of them. I can understand the irritating gurly kind of style.

 

[MypinchofItaly]

Judges licence here in starting a new thread (I'm talking of The CookingBites Recipe Challenge, for which I have the honour of being the current judge). @classic33 entered a recipe for Vegan Heartache Cake (Chocolate Eggplant Torte).

I was sceptical! I was scathing! Aubergine/eggplant in a cake! I don't even like cakes... but.... its a wonderful recipe. I made it yesterday, decorated and photographed it today and this is how it turned out (my food photography is improving). I used a page of a food magazine for a backdrop in case you're wondering.

Its been tried and tested by everyone here. The taste is deep, dark and dangerously more-ish. Make this recipe. You won't regret it!

View attachment 1920

Great combo!