i've been meaning to share my version of this recipe for quite some time. like 3 years. but, for some reason, i haven't yet. it's become the most requested thing for me to cook, i even made two for my own wedding topped with chococo ganache and edible glitter...
the texture is very moist and spongy, and its a very rich cake. if you don't like the intense cocoa flavour, then do try a white bean vanilla sponge instead. it's very versatile.
black bean chocolate cake
1 tin (or 1 1/2 cups) cooked black beans, rinsed and drained
1 Tbsp vanilla extract
1/2 tsp salt
6 Tbsp cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
6Tbsp butter (or coconut oil)
1/3-1/2 cup honey (or agave nectar)
1. heat up the oven to 160c/325f. grease and line a large cake tin.
2. in a blender or with a handblender, mix together the beans, 3 eggs, vanilla and salt until very smooth.
3. add in the cocoa powder, baking powder and bicarbonate of soda, and blend in.
4. in a separate bowl, mix together the butter and honey until light and fluffy.
5. add 1 egg to the buttercream and mix for 1 minute. repeat with the second egg.
6. add this to the blender and beat until smooth.
7. pour the batter into the prepared tin and bake in the oven for 45 minutes.
8. remove from the oven when firm to the touch and let rest for 15 minutes before turning out.
- this cake improves with age, as the flavours have time to mesh with each other.
- the batter will be quite runny, but don't worry!
- if you want to substitute in other sugars, then please do this to your taste. if you are using a non-liquid sweetener, make sure to add in 1 Tbsp water to the mixture.
- this is delicious topped with a simple agave meringue frosting, whipped cream with fresh berries, melted dark chocolate, or chococo ganache (melted chocolate and coconut cream)
let me know if you try this, and how it goes!
thank you so much for reading :)
currently listening to: at last by etta james