March 03, 2012

cool beans



Cool beans!

Why am I saying "Cool beans!" all the time?!  Well, it's 'cause I'm super excited about this new recipe I came across for chocolate cake... because... it's made with....

you guessed it!  beans!

I promise you, you won't even know this cake was made with beans.  There's not a hint of beany-ness in the finished product.  In fact, this is the most chocolatey, moist, and light chocolate cake I've ever had.

The beans are pureed with the sugar and the eggs.  I think that's why you can't tell the cake's made with the beans.


And it bakes up nice and fluffy.





If you want to make it extra special, you can make some simple chocolate ganache icing to put on top. Mm, mm.

Here's the recipe!


1 can of black beans (drained and rinsed) (540ml/19 fl oz)
5 large eggs
1 tbsp pure vanilla extract
1/2 tsp salt
6 tbsp butter
3/4 cup sugar
6 tbsp cocoa  powder
1 tsp baking powder
1/2 tsp baking soda
1 tbsp water (I forgot to include this when I made the cake, and it still turned out great)


Preheat oven to 350 degrees.

Grease a 9″ cake pan and dust with cocoa.

Place the beans, 3 of the eggs, vanilla, sugar and salt into blender or food processor. Process or blend on high until beans are completely liquified.
In a small bowl, Mix together cocoa powder, baking soda, and baking powder.
In a larger bowl, beat butter/coconut oil until light and fluffy. Add the remaining two eggs, beating well after each one. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder mixture and water  and beat the batter on high for one minute until smooth. Pour into the prepared pan.
Bake for 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch.